Diabetic Zucchini Bread Low Sugar Low Calorie Low Fat
Indulge in a guilt-free treat with this Diabetic Zucchini Bread that’s low in sugar, calories, and fat, yet bursting with wholesome flavor. Made with grated zucchini, unsweetened applesauce, and whole wheat flour, this heart-healthy recipe swaps traditional sweeteners for stevia, making it perfectly suited for diabetics and those watching their sugar intake. A touch of cinnamon adds a warm, spiced aroma, while optional chopped walnuts lend a delightful crunch. Ready in under an hour, this easy-to-make zucchini bread is moist, tender, and perfect for breakfast, snacks, or dessert. Plus, it’s a great way to sneak in some veggies! Whether you’re savoring it fresh or storing it for later, this recipe offers a healthy twist on a classic favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Zucchini, grated
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoons Baking soda
- 1 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Stevia (granulated or equivalent sweetener)
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the eggs, unsweetened applesauce, vanilla extract, and stevia until well combined.
Add the grated zucchini to the wet mixture and stir together until evenly incorporated.
In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
If using, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bread cool for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the bread into 10 even pieces and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 20.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
