Wholesome Sugar Free Zucchini Bread: A Naturally Sweet Loaf (Print Version)

Bake wholesome Sugar Free Zucchini Bread that's moist and flavorful without added sugars. My easy recipe uses natural sweetness, perfect for a guilt-free treat!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Sugar-Free, Low-Carb (optional sweetener choice)

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup olive oil (or other neutral oil)
03 - 1/2 cup plain Greek yogurt (full fat for best moisture)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients & Spices

05 - 1 1/2 cups all-purpose flour
06 - 1/2 cup erythritol (or xylitol, adjust to taste)
07 - 1 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - 2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt

→ Main & Optional Add-ins

12 - 2 cups grated zucchini, squeezed of excess moisture
13 - 1/2 cup chopped walnuts (optional)
14 - 1/2 cup sugar-free chocolate chips (optional)

# Instructions:

01 - First things first, get that oven going to 350°F (175°C) and grease a loaf pan. Then, grate your zucchini. This is where I always get a little messy, honestly. Once grated, place it in a clean kitchen towel and squeeze out the excess water. You'll be surprised how much comes out! This step is crucial for making sure your Sugar Free Zucchini Bread isn't soggy, which I learned the hard way with a very watery first attempt.
02 - In a large bowl, crack those eggs and give them a good whisk. Then, pour in the olive oil, Greek yogurt, and vanilla extract. Whisk it all together until it's lovely and smooth. I love seeing the colors swirl together; it’s a small joy, you know? Make sure there are no lumps from the yogurt, that's a mistake I've made before, and it made for a weird texture.
03 - In a separate medium bowl, whisk together your flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure everything is really well combined. This ensures even distribution of your leavening agents and spices. There's nothing worse than biting into a clump of baking soda, trust me! This step is key for a consistent, flavorful Sugar Free Zucchini Bread.
04 - Now, pour the dry ingredients into the wet ingredients. Mix just until <em>barely</em> combined. This is where you really need to resist the urge to overmix! Overmixing develops the gluten too much, which can lead to a tough, rubbery loaf. You want a tender, moist crumb, so stop mixing as soon as you don't see any streaks of dry flour.
05 - Gently fold in your squeezed grated zucchini. If you're adding walnuts or sugar-free chocolate chips, toss them in now too. This is the moment where the batter starts to look like actual zucchini bread batter, and I swear I can almost smell it already. Don't be afraid to get your hands a little messy here; it's part of the fun of making Sugar Free Zucchini Bread!
06 - Pour the batter into your prepared loaf pan and pop it into the preheated oven. Bake for about 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be a beautiful golden brown. Your kitchen will smell incredible, honestly! Let it cool in the pan for a bit before transferring it to a wire rack. This helps prevent it from getting soggy on the bottom.

# Notes:

01 - Why You'll Love This Sugar Free Zucchini Bread Recipe: This one is actually pretty straightforward, even for messy bakers like me! My kids actually ask for this now, so that's a win, right? And it reheats beautifully. Seriously, that warm spice smell? Pure comfort. A slice with a cup of tea, maybe a good book? Perfection. Whip up a batch on Sunday, and you've got snacks all week. It reminds me of those quiet mornings, before the house gets chaotic. You Must Know: Don't overmix the batter; a gentle hand ensures a tender loaf. Squeeze out excess moisture from the zucchini, but not completely dry it out. Make sure your leavening agents (baking soda/powder) aren't expired! Pro Tips: Don't be afraid to experiment with spices; a touch of ginger or allspice can be lovely. For an extra moist loaf, cover it loosely with foil for the last 10-15 minutes of baking. Try adding a handful of shredded carrots along with the zucchini for a “zucchini-carrot” bread!

# Equipment Needed:

01 - Loaf pan
02 - Large mixing bowl
03 - Medium mixing bowl
04 - Whisk
05 - Spatula
06 - Clean kitchen towel
07 - Wooden skewer
08 - Wire rack

# Nutrition (Per Serving):

Calories: 200-250 kcal per serving (estimate)
Total Fat: 10-15g per serving (estimate)
Total Carbohydrate: 20-25g per serving (net carbs lower with erythritol, estimate)
Protein: 5-7g per serving (estimate)

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