Pineapple Zucchini Bread Diabetic
Indulge in the wholesome goodness of Pineapple Zucchini Bread, a diabetic-friendly treat that perfectly balances flavor and nutrition! This moist and tender loaf combines the natural sweetness of grated zucchini and unsweetened crushed pineapple with a subtle hint of cinnamon for a delightfully spiced finish. Made with a blend of all-purpose and whole wheat flours, unsweetened applesauce, and a sugar substitute like Stevia, it’s a heartwarming, low-sugar alternative to traditional quick bread recipes. Optional nuts add a satisfying crunch, while its easy 15-minute prep makes it a breeze to whip up. Perfect for breakfast, snacks, or dessert, this guilt-free recipe is ideal for those watching their sugar intake without compromising on taste.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoons Baking soda
- 1 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Granulated sugar substitute (e.g., Stevia or Monk fruit)
- 1 teaspoons Vanilla extract
- 1 cups Grated zucchini (squeezed to remove excess water)
- 0.75 cups Unsweetened crushed pineapple (drained)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In another mixing bowl, beat the eggs lightly. Add the unsweetened applesauce, sugar substitute, and vanilla extract, and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently. Do not overmix; just combine until no streaks of flour remain.
Fold in the grated zucchini and crushed pineapple, ensuring they are evenly distributed throughout the batter. If using chopped walnuts or pecans, fold them in at this stage as well.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Refrigerate any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 41.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1788 mg | 38% | |
*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.
