Gluten-free and low-sugar zucchini bread is a delicious, guilt-free treat that's perfect for those looking to reduce gluten and sugar in their diet without sacrificing flavor. Zucchini is rich in vitamins A and C, supporting eye health and boosting the immune system, while its high fiber content aids digestion and helps regulate blood sugar levels. This versatile vegetable adds moisture and nutrients to the bread, making it naturally sweet and satisfying, even with less sugar.
Gluten free + Low sugar Zucchini Bread
Makes 1-9x5-inch loaf
Ingredients:
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Avocado or coconut oil spray for the pan
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2 cups grated zucchini, about 3 medium-sized
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3 large eggs
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1 ½ teaspoon stevia glycerite (I like Sweet Leaf brand) equals about ½ cup of sugar
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1 teaspoon vanilla extract
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2 cups almond flour
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1 tablespoon ground cinnamon
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a pinch of sea salt
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1 teaspoon baking soda
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optional add-ins: 1/2 cup walnuts, 1/2 cup currants, grated ginger, 1/4 teaspoon nutmeg or mace
Instructions:
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Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.
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Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out.
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In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
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Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.
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Depending on how thorough you were when squeezing the water out of the zucchini, at this point, you might need to add some back in. Add one tablespoon at a time until the batter is thick but easy to mix. I added 2 tbsps.
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Transfer the batter to the prepared pan. Smooth the top out with a spatula.
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Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
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Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
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Cool the bread on the cooling rack for about an hour before slicing. Don’t try to slice it when it’s warm.
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After slicing the bread. Top with butter and serve.