Recipe: $6.68 | Per Serving: $0.48 | Yield: 14

It is time for a Low Sugar Zucchini Bread Recipe! Yes… this is another zucchini bread recipe. But this one is different, I promise! This is not quite dessert, has more protein and less sugar, and it’s still delicious.

Of course I love myself a sweet zucchini bread / banana bread / pumpkin bread. Well, on occasion I do. But sweets are not typically my first choice, and I especially don’t tolerate sweet foods in the morning (hi, 10am sugar crash), so this recipe is perfect for me and for anyone who wants a low-sugar-but-still-kind-of-sweet way to use up their pounds and pounds of zucchini!

If you prefer sweet zucchini bread, and the thought of this low-sugar option has you reeling (how dare she!), well my friend, you have a few options.

One, you could take a deep breath, take off your skeptical hat and give it a try anyway because experimenting is fun and flexibility in life is verrry valuable.

Two, you could just add chocolate chips to this recipe. Boom, sweetened!

Three, you could move right along to one of the 70,300,000 (yes, I checked) Zucchini Bread Recipes that are currently available via a Google search – 99% of them are guaranteed to satisfy your sweet tooth! You do you, boo.

This recipe contains a combination of flours that I don’t always dabble with on the blog. I have been experimenting more and more with gluten-free and paleo baking and I have some thoughts about it.

Gluten-free and Paleo bakes are often higher in sugar and sweeter in taste than their gluten-laden counterparts. I think we are sometimes using sugar to cover up a subpar texture.
Gluten-free and Paleo products from the store are often LOADED with starches. Tapioca starch, potato starch, arrowroot starch, etc. These are not whole grains – these are, dare I say, refined carbohydrates! So, nutritionally speaking, they lack protein, fiber, and micronutrients. (Looking at those mainstream national brands of GF bread!)
Combining a little bit of starchy starches with a whole grain or almond flour can be a great way to improve the texture of your paleo / gluten free bakes!
If you want to replicate your favorite gluten-laden dish, that’s fine by me! But don’t forget that going gluten free sometimes means losing out on nutrients, so make sure you get them elsewhere! (And let me direct you to my favorite category of nutrients: organ and cartilaginous meats.)

This recipe is quite easy, and though I recommend using two bowls, it can definitely be made in just one if you’d prefer to keep dishes to a minimum. If you are making this in a bread pan (which is recommended) I like to use a bit of parchment paper with handles to help you remove it easily.

Hands provided by Zac.

Do you peel zucchini before making bread?

Do not peel the zucchini! Use the zucchini skin! Since you’re grating the unpeeled zucchini whole, it will blend perfectly well into your bread so there’s no need to peel it. Plus, most of the nutrients are found in the peel anyway so not peeling saves time and boosts nutrition.

How many zucchinis is 1.5 cups grated?

One medium zucchini is about 1.5 cups grated, and about 8 ounces. If you buy a zucchini slightly heavier than half a pound, that’s probably the perfect size.

What to do with extra zucchini?

Shred it, freeze it, bake it, noodle it, add it to a smoothie, make zucchini hummus, add it to scrambled eggs, toss it in a soup – the possibilities are quite endless! And don’t worry, I’ve got a bazillion zucchini recipes for ya.

What side of the grater do you use for zucchini bread?

I use the LARGE side. You can use the small side if you really want it to disappear into the bread, but that would also cause more water to be released from the zucchini and might not come out quite as moist.

Paleo: Yep!
Vegetarian: Yep!
Low FODMAP: Low-ish! Most people with IBS/SIBO will be able to tolerate this recipe.

PINNING THIS RECIPE FOR LATER IS A GREAT WAY TO SUPPORT MY BLOG! ☺️

Low-Sugar Zucchini Bread (Gluten-Free, Paleo)

Author: Caitlin
Yield: 16 1x
Diet: Gluten Free

Print Recipe

Description

I love a quickbread, and this low-sugar zucchini bread is the perfect summer or fall treat. It’s a great way to use up the abundance of summer zucchini!

Ingredients

Scale

1 1/2 cup grated zucchini (about 8 oz)
1 1/2 cups almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1/4 cup hemp hearts
1 teaspoon baking soda
1 teaspoon cinnamon (as we approach fall, you can add 1 teaspoon of pumpkin pie spice!)
1/2 teaspoon salt
3 eggs
1/2 cup applesauce
2 Tablespoons maple syrup or honey or date/prune puree
Optional: 2-4 Tablespoons walnut pieces (if you like the extra texture!)

Instructions

Preheat oven to 350ºF.
Grate your zucchini. Set it aside. (You’re going to squeeze out the water before we mix the zucchini with everything else.)
Prepare your bread pan. I like to line mine with parchment paper, with flaps going over the long sides to make for easy removal.
Combine the dry ingredients in a large bowl and whisk to combine.
In a slightly smaller bowl, whisk together the eggs, applesauce, and liquid sweetener. Place the shredded zucchini in a nut milk bag or cheesecloth and give it a quick squeeze. You want to remove a good amount of the water, but there’s no need to go crazy with it. I just twist it up, give it a quick squeeze and toss it into the bowl with the wet ingredients.
Combine the zucchini with the wet ingredients, then pour the mixture into the dry ingredients.
1. Note: you can totally do everything in one bowl. I like to fully whisk the eggs and properly coat the shredded zucchini in the eggs before combining, but I have also just mixed everything in one bowl and that worked too.
Pour the mixture into the bread pan. Garnish with a few more hemp seeds for a pretty finish.
Bake on 350ºF for 55-65 minutes, or until a toothpick comes out 95% clean!
You can let it cool in the pan or remove it to cool on a wire rack.
To remove: take a spatula along the outside of the bake, then use the parchment paper as handles to remove from the pan.
To serve: Slice into 14-16 slices. I recommend toasting and slathering in butter.

Notes

To give this a sweet twist: add about 1/2 cup chocolate chips

Category: Quick bread
Method: Oven
Cuisine: North American

Keywords: zucchini, zucchini bread, gluten free, paleo, paleo zucchini bread, low sugar