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Sugar-Free Zucchini Bread Recipe

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★★★★★

4.5 from 521 reviews

This easy, healthy, and sugar-free zucchini bread is a moist and crunchy vegan treat perfect for breakfast, lunch, or dessert. Made with grated zucchini, almond flour, and natural sweeteners like applesauce, this bread is free from added sugar and packed with flavor. It’s simple to prepare and bake, delivering a delicious loaf with a tender crumb and subtle spice from cinnamon. Optional nuts or seeds add texture and nutritional boost.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 cups grated zucchini (excess water squeezed out)
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup nuts or seeds (such as chopped walnuts, pecans, chia, or flaxseeds)

Instructions

  1. Gather Ingredients: Collect all ingredients: zucchini, almond flour, baking powder, cinnamon, salt, applesauce, vanilla extract, and optional nuts or seeds.
  2. Prepare Zucchini: Wash zucchini thoroughly, then grate it using a box grater or food processor. Measure out between 1 to 2 cups of grated zucchini.
  3. Remove Excess Water: Using a clean kitchen towel, squeeze the grated zucchini to remove excess moisture to prevent sogginess in the bread.
  4. Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, cinnamon, and salt. Stir well to evenly distribute all dry components.
  5. Mix Wet Ingredients: In a separate bowl, mix the grated zucchini, applesauce, and vanilla extract until the mixture is smooth and uniform.
  6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine without overmixing to maintain light texture.
  7. Add Optional Nuts or Seeds: Fold in nuts or seeds if using, for added crunch and nutrition.
  8. Prepare Baking Pan: Lightly grease a loaf pan with non-stick spray or line it with parchment paper for easy removal.
  9. Preheat Oven: Heat the oven to 350°F (175°C).
  10. Transfer and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing to set the crumb and enhance texture.

Notes

  • Make sure to squeeze out as much moisture as possible from the grated zucchini to avoid soggy bread.
  • Feel free to add chopped nuts like walnuts or pecans for extra texture and flavor.
  • Dried fruits like raisins or cranberries can be added to introduce natural sweetness.
  • Spices such as nutmeg or increasing cinnamon add a warm depth of flavor.
  • Try adding cocoa powder or sugar-free chocolate chips for a chocolatey variation.
  • You can substitute almond flour with coconut flour but expect a slightly different texture.
  • Store bread in an airtight container at room temperature for 1–2 days or refrigerate in warm climates.
  • For long-term storage, freeze slices wrapped tightly in plastic wrap and placed in a freezer bag.
  • Thaw frozen slices at room temperature or warm briefly in the microwave before serving.

Keywords: sugar-free zucchini bread, vegan zucchini bread, healthy zucchini bread, almond flour bread, sugar-free baking, gluten-free vegan bread

Find it online: https://cookwithlea.com/sugar-free-zucchini-bread-recipe/