This Low Sugar Zucchini Bread Recipe is less dessert-like than other zucchini bread recipes. It's made with more protein, gluten-free flours, and less sugar, yet it's still a delightful bread to enjoy for breakfast and snacks.
Recipe: $6.68 | Per Serving: $0.48 | Yield: 14
Of course, I love myself sweet zucchini bread, banana bread, and pumpkin bread occasionally. However, sweets are not typically my first choice, especially in the morning (hi, 10am sugar crash).
This gluten-free zucchini bread that's low in sugar is perfect 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 low sugar zucchini bread 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 was originally published in August 2021, but has been modified with some updated photos and clearer instructions. Enjoy!
If you like this recipe, you might also like these salted butter pecan date bites and lemon date bites! Both are low sugar, gluten-free and paleo treats!
Ingredients
Let's look at what you will need to make this paleo zucchini bread recipe!
- Zucchini: This low sugar zucchini bread recipe uses fresh zucchini. You will need about half a pound of zucchini.
- Flours: For gluten-free zucchini bread I am using a blend of almond flour, coconut flour, and tapioca flour. Check the next section for more about working with these ingredients.
- Hemp hearts: Adds texture, a boost of protein, and healthy omega-3s.
- Cinnamon: Adds a touch of spice. In the fall, you can also swap it for one teaspoon of pumpkin pie spice!
- Applesauce: Gives this oil-free zucchini bread some additional moisture and enhances its texture. Also provides sweetness!
- Sweetener: For low sugar zucchini bread, I am using maple syrup, honey, or date/prune puree.
For the complete list of ingredients and quantities see the recipe card at the bottom of the page.
Working with Gluten-Free Flours
This recipe contains a combination of flours that are great for gluten-free and paleo baking. Here are some of my thoughts about most of the main stream gluten free products (and recipes).
- Made with more sugar. Gluten-free and paleo bakes often contain more sugar and are sweeter in taste than their gluten-laden counterparts. I think it's often due to using sugar to cover up a subpar texture. Sugar also enhances the texture of gluten-free goods.
- Loaded with starches. Mainstream gluten-free and paleo products are usually made with tapioca starch, potato starch, arrowroot starch, and more. These are not whole grains - these are, dare I say, refined carbohydrates! So, nutritionally speaking, they lack protein, fiber, and micronutrients, but can be hugely helpful in improving the texture and satisfaction of baked goods.
- Just remember. 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!
How to Make Gluten-Free Zucchini Bread
Low sugar zucchini bread (gluten free) 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.
- To start, grate your zucchini and set it aside.
- Prepare your bread pan and preheat the oven. I like to line mine with parchment paper to make it easier to remove from the pan.
- Next, 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.
- To squeeze the shredded zucchini, place it in a nut milk bag or cheesecloth and give it a quick squeeze to remove most (but not necessarily all) the water.
- Add the squeezed zucchini to the bowl of wet ingredients. Then add to the wet mixture to the dry ingredients.
Did you like this recipe? If so, please take a moment and give it a 5-Star ⭐️⭐️⭐️⭐️⭐️ review and leave a comment further below! Don't forget to follow me on Facebook, YouTube, Instagram, and Pinterest for more delicious recipes!
- Once it’s mixed, pour the mixture into the bread pan spreading it out so it’s even in the pan. Garnish with a few more hemp seeds for a pretty finish.
- Bake in a 350ºF for 55-65 minutes, or until a toothpick comes out 95% clean!
- When your loaf of low sugar zucchini bread is ready, remove from the oven and let it cool in the pan or remove it to cool on a wire rack.
TOP TIP: To remove your gluten-free zucchini bread, run a spatula along the outside of the bread where it meets the glass, then use the parchment paper as handles to remove from the pan. And make sure you ask your husband to be your hand model.
- Slice up your loaf of paleo zucchini bread low sugar into slices and eat it up! Top it with butter or other favorite low sugar toppings. I like to toast mine and slather it with butter!
Expert Tips
- Squeeze the zucchini. Zucchini contains lots of water and squeezing it removes it so you don't end up with an overly wet and soggy gluten-free zucchini bread.
- Grate the zucchini. Using the larger holes of a grater. Small grates tend to disappear into the loaf while the larger is more visible.
- Use parchment for easy removal. A large sheet of parchment paper creates handles to help you easily lift the loaf from the pan.
- Add some flavors. You can add walnuts, pecans or other nuts to give it some crunch and some dark chocolate chips for added sweetness.
FAQs
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.
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.
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.
This recipe was originally posted in August of 2021 and has been slightly updated with clearer instructions and step-by-step photos.
More Zucchini Recipes
Did you like this recipe? If so, please take a moment and give it a 5-Star ⭐️⭐️⭐️⭐️⭐️ review and leave a comment further below! Don't forget to follow me on Facebook, YouTube, Instagram, and Pinterest for more delicious recipes!
Low-Sugar Zucchini Bread (Gluten-Free, Paleo)
Ingredients
- 1 ½ cup grated zucchini about 8 oz
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ cup hemp hearts
- 1 teaspoon baking soda
- 1 teaspoon cinnamon as we approach fall, you can add 1 teaspoon of pumpkin pie spice!
- ½ teaspoon salt
- 3 eggs
- ½ 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.
- 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
- Squeeze the zucchini. Zucchini contains lots of water and squeezing it removes it so you don't end up with an overly wet and soggy gluten-free zucchini bread.
- Grate the zucchini. Using the larger holes of a grater. Small grates tend to disappear into the loaf while the larger is more visible.
- Use parchment for easy removal. A large sheet of parchment paper creates handles to help you easily lift the loaf from the pan.
- Add some flavors. You can add walnuts, pecans or other nuts to give it some crunch and ½ cup of dark chocolate chips for added sweetness.
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