This healthy zucchini bread is perfect when you want something bread-y and delicious but you want to keep it low carb and sugar-free. It’s NSNG (no sugar, no grains) and so incredibly moist and decadent with just the right level of sweetness without all empty calories. It’s totally worth the whisk!
I think it’s one of the best recipes I’ve done yet and you’re not going to be disappointed with the results. In case you didn’t know it, zucchini makes freaking amazing breads and muffins. Since we’re all about healthy, low carb and NSNG treats around here, I wanted to share an option that can rival any traditional zucchini bread but without all the energy-draining, calorie laden ingredients.
You’re going to love it with a hot coffee while reading an awesome book on a Sunday afternoon.
When is zucchini in season?
Right now! Zucchini is in season during the spring and summer, so it’s the perfect time to get your hands on a whole bunch and make several batches of this bread. If you don’t want to make several loaves at once, but you have a ton of zucchini on hand, you could always shred it and freeze it for later.
How to shred zucchini
It’s really simple. With a handheld grater, just cut off the ends of three small zucchinis and grate them all at once, or do one large zucchini at a time. You could also put them in a food processor to make it even easier, but be sure not to mix them to a pulp.
Sugar-free Zucchini Bread?
Yes, let me explain my process. If you want to use real sugar, that’s totally fine, too. Whatever sweetener you choose to use, just be sure to add it in small increments and taste it along the way so you don’t accidentally over-sweeten. I used powdered Erythritol which is probably the best sugar-free baking sweetener I’ve ever used. If you know of a better one, please let me know! I also paired it with some spoonable stevia because that intensifies the sweetness without adding more bulk. Some find stevia to have a weird aftertaste. I personally love it, but I think you can use any sweetener you want in this recipe and you’ll still get great results.
The Secret Ingredient – Protein Powder. (Yes, it’s Optional)
I used a 1/4 cup of vanilla bean whey protein in this loaf because it’s extra protein without a lot of extra calories. Trust me – you will NOT taste the protein. That said, if you’re not a fan of protein powder, or you can’t have dairy, just leave it out. It won’t impact the recipe at all.
What’s the perfect baking time for zucchini bread? (Um, Anytime?)
Love Bread-y Low Carb Treats? Try these next:
- Zucchini fritter – paleo and low carb
- Paleo Banana Bread
- Low Carb Protein Pancakes
- Low Carb Crepes
- Low Carb Cranberry Orange Muffins
- Recipes with Almond Flour – My favorite Low Carb Baked Treats
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup whey protein, optional
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 tsp xanthin gum
- 1/2 tsp nutmeg
- 1 tablespoon cinnamon
- 2 cups zucchini, grated
- 3 tablespoons coconut oil, melted
- 3 eggs
- 1/2 cup powdered erythritol
- 2 tablespoons stevia
- 2 tsp vanilla extract
- Preheat oven to 400.
- Line a bread pan.
- Grate your zucchini (you’ll need about 3 small ones to make 2 cups shredded).
- In a small bowl, combine all dry ingredients (except sweetener).
- In a large bowl, combine all wet ingredients, including zucchini.
- Combine dry and wet ingredients and mix well.
- Now add sweetener to desired level of taste (add slowly and taste along the way).
- Pour into bread pan.
- Bake for 50 minutes or until you can poke the loaf with a fork and it comes out clean.
- Let sit for at least 10 minutes before removing from pan.
- Once it’s cooled it will last at least 5 days in the fridge. It can also be wrapped well and frozen.