Amazing Sugar Free Zucchini Bread: Only 1 Gram Sugar

Okay, let’s be real – who doesn’t love a slice of warm, homemade bread? But the sugar? Ugh, not so much. That’s why I’m SO excited to share my recipe for **Sugar Free Zucchini Bread**! It’s seriously delicious, and you can enjoy it completely guilt-free. Trust me, it’s a game-changer. It’s moist, flavorful, and totally diabetic-friendly. I remember when my neighbor, bless her heart, was diagnosed with diabetes. She thought she had to give up *all* the good stuff. Then I whipped up a loaf of this, and her eyes just lit up. Since then, this has been my go-to healthy-ish treat!

Why You’ll Love This Sugar Free Zucchini Bread

Okay, so why should you make *this* zucchini bread? Let me tell you:

• It’s unbelievably **moist and flavorful.** Seriously, you won’t miss the sugar!
• Hello, **sugar-free**! Perfect if you’re watching your sugar intake, diabetic, or just trying to be a bit healthier.
• It’s surprisingly **low-carb**, which is always a win in my book.
• So, so **easy to bake**! Even if you’re not a whiz in the kitchen, you can totally nail this recipe. I promise!

Ingredients for the Best Sugar Free Zucchini Bread

Alright, gather ’round! Here’s what you’ll need to make my amazing Sugar Free Zucchini Bread:

• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups shredded zucchini, squeezed DRY (this is important!)
• 1/2 cup sugar-free sweetener – I’ve got some thoughts on this later!

Seriously, don’t skip the squeezing part! Zucchini holds a LOT of water, and you don’t want a soggy loaf.

How to Make Sugar Free Zucchini Bread: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry; it’s easier than you think! Just follow these simple steps, and you’ll have a delicious loaf of Sugar Free Zucchini Bread in no time.

1. First things first, **preheat your oven to 350°F (175°C).** Seriously, don’t skip this! You want that oven nice and toasty. And grease a loaf pan really well. I usually use a little cooking spray, but butter works too!
2. In a bowl, **whisk together the wet ingredients:** eggs, applesauce, olive oil, and vanilla extract. Get those arms working! We’re not looking for peaks here, just a good mixing.
3. In another bowl – yes, another bowl, sorry! – **combine the dry ingredients:** almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. Trust me, the cinnamon and nutmeg are key to that warm, cozy flavor.
4. **Add the dry ingredients to the wet ingredients** and mix until *just* combined. Don’t overmix! A few lumps are okay. Overmixing leads to tough bread, and nobody wants that.
5. **Stir in the zucchini and sugar-free sweetener.** Make sure that zucchini is squeezed dry, remember? Mix it all in until it’s evenly distributed.
6. **Pour the batter into your prepared loaf pan.** Spread it out evenly. If you’re feeling fancy, you can sprinkle some extra cinnamon on top.
7. **Bake for 50-60 minutes.** Or until a toothpick inserted into the center comes out cleanish. A few moist crumbs are perfectly fine, but you don’t want it to be gooey.
8. **Let it cool in the pan for 10 minutes** before transferring it to a wire rack to cool completely. This is the hardest part, I know! The smell is amazing, but resist the urge to slice it right away! You’ll thank me later.

Tips for the Perfect Sugar Free Zucchini Bread

Okay, let’s talk secrets! I’ve made *a lot* of zucchini bread in my day, so trust me on these:

• **Squeeze that zucchini!** I know I’ve said it before, but seriously, get all the water out. Use paper towels or even a clean kitchen towel.
• **Don’t be afraid to experiment with sweeteners.** Some are sweeter than others, so start with the recommended amount and adjust to your taste.
• **Watch your baking time.** Ovens are weird, right? Start checking around 50 minutes and keep a close eye on it.
• **If your bread is getting too brown**, tent it with foil. This will prevent the top from burning while the inside finishes baking.

Ingredient Spotlight: Sugar-Free Sweetener

Alright, let’s chat about sweeteners! Choosing the right one can make or break your sugar free zucchini bread. There are tons of options out there, and it can get confusing, right? So, lemme break it down for ya. You’ve got your erythritol, which is pretty popular, but some people find it has a bit of a cooling aftertaste. Then there’s stevia, which is super sweet, so a little goes a long way – but sometimes it can be a little bitter. My personal fave? Monk fruit sweetener! It tastes the most like real sugar, to me anyway, and I don’t get any weird aftertaste. But hey, experiment and see what YOU like best!

Frequently Asked Questions About Sugar Free Zucchini Bread

Got questions? I got answers! Here are some of the most common things people ask me about this awesome sugar free zucchini bread.

Can I use a different type of flour?

Okay, so the almond flour and coconut flour combo is what gives this sugar free zucchini bread its texture and keeps it low-carb. BUT, if you’re in a pinch, you *could* try using all almond flour (about 2 cups total). I haven’t tested it with all coconut flour, and it tends to be super absorbent, so I wouldn’t recommend that. Regular wheat flour? Nope, that’ll totally change the recipe and make it not sugar-free anymore.

Can I add nuts or chocolate chips?

Absolutely! That’s the fun part about baking, right? Adding your own twist! A 1/2 cup of chopped walnuts or pecans would be delicious. Sugar-free chocolate chips? Yes, please! Just toss them in with the zucchini before you pour the batter into the pan. Careful using too much or they may sink.

How do I store the bread?

This sugar free zucchini bread is best stored in an airtight container at room temperature. Or, if you want it to last even longer, pop it in the fridge. It’ll stay moist for about 3-4 days. You can also freeze slices individually for a quick and easy snack anytime!

My bread is sinking in the middle! What did I do wrong?

Oops! Okay, sinking bread usually means there’s too much moisture or not enough support. Make sure you squeezed *all* the water out of the zucchini! And don’t open the oven door too early, or you’ll lose heat and cause it to deflate. Lastly, make sure your baking powder isn’t expired! That can defintely cause problems!

Storage & Reheating Instructions for Your Sugar Free Zucchini Bread

Alright, so you’ve got this amazing loaf of Sugar Free Zucchini Bread, and maybe, *just maybe*, you have some leftovers (lucky you!). Here’s how to keep it fresh and delicious. For short-term storage, just wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay moist at room temp for a couple of days. Wanna keep it longer? Slice it up and freeze it! Then, when you’re ready for a slice, just thaw it out or give it a quick zap in the microwave. Warm it slightly in the microwave and add butter.

Nutritional Information for Sugar Free Zucchini Bread

Okay, so here’s the deal: nutritional info can vary, right? Different brands, different ingredients… So, these are just estimates! Don’t come after me if your sugar free zucchini bread has, like, one extra calorie! Okay?

Enjoy Your Delicious Sugar Free Zucchini Bread!

Alright, you did it! You made my Sugar Free Zucchini Bread! Give yourself a pat on the back. Now, I wanna hear from YOU! Did you love it? Did you tweak it? Leave a comment below and let me know! Also, give this recipe a rating (pretty please!). And if you’re feeling extra generous, share it with your friends on social media. Spread the sugar-free love, you know? Check out my other breakfast recipes too!

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