This Diabetic-Friendly Zucchini Bread is a wholesome, low-carb alternative to traditional zucchini bread, perfect for those managing blood sugar levels without sacrificing flavor. The combination of almond flour and whole wheat flour ensures a nutritious base, while unsweetened applesauce and erythritol provide sweetness without spiking blood sugar. The addition of walnuts adds a delightful crunch, making this bread a deliciously moist and satisfying snack or breakfast option.
Ingredients
- 1 1/2 cups (180 g) almond flour (or a mix of almond flour and whole wheat flour)
- 1/2 cup (120 ml) unsweetened applesauce (or mashed bananas for added sweetness)
- 1/4 cup (60 ml) coconut oil or olive oil
- 1/2 cup (120 g) granulated erythritol or another diabetic-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) grated zucchini, excess moisture squeezed out
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (60 g) chopped walnuts (plus extra for topping)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal of the bread once baked. This ensures the loaf won’t stick to the pan and makes cleanup easier.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together 2 large eggs, 1/2 cup unsweetened applesauce (or mashed bananas if you prefer a slightly sweeter bread), 1/4 cup coconut oil (or olive oil), 1/2 cup granulated erythritol, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and well combined. The unsweetened applesauce or mashed bananas provide moisture without added sugar, keeping this bread both healthy and flavorful.
3. Prepare the Zucchini
Grate the 1 1/2 cups of zucchini, making sure to squeeze out any excess moisture using a kitchen towel or cheesecloth. This step is crucial to prevent the zucchini from making the bread too wet. Once most of the liquid is removed, stir the grated zucchini into the wet mixture until evenly distributed.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the 1 1/2 cups almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. The almond flour provides a low-carb base, while the cinnamon adds a warm, cozy flavor that pairs perfectly with the zucchini and walnuts.
5. Combine the Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be sure not to overmix, as this can lead to a denser texture. You want the batter to be smooth but still light and airy.
Next, gently fold in 1/2 cup chopped walnuts. The walnuts not only add a wonderful crunch but also provide healthy fats and a satisfying texture contrast to the moist zucchini bread.
6. Assemble the Bread
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. For a nice finishing touch, sprinkle some extra chopped walnuts on top of the batter before baking. This gives the bread a crunchy top and enhances the nutty flavor throughout.
7. Bake the Zucchini Bread
Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should be golden brown on top, with a firm crust and a soft interior.
8. Cool and Serve
Allow the zucchini bread to cool in the pan for 10 minutes before carefully lifting it out using the parchment paper overhang. Transfer the loaf to a wire rack to cool completely before slicing. This cooling period is important, as it helps the bread set and makes slicing easier.
Once cooled, slice the bread and enjoy! This zucchini bread is delicious on its own, or you can serve it with a spread of cream cheese or a drizzle of sugar-free syrup.
Tips for Best Results
- Applesauce Substitutes: If you prefer, you can substitute the applesauce with mashed bananas for added natural sweetness, or use a sugar-free maple syrup alternative for a richer flavor.
- Texture Adjustments: If you like a denser, richer bread, add an extra tablespoon of coconut oil. For a lighter texture, stick with the recipe as written.
- Moisture Control: Be sure to thoroughly squeeze out excess water from the grated zucchini to prevent the bread from becoming too moist or soggy.
- Extra Add-Ins: For added flavor and texture, feel free to add sugar-free chocolate chips or shredded coconut to the batter before baking.
Nutrition Information (Per Serving)
This recipe makes about 10 slices. The following nutritional information is an estimate per slice:
- Calories: 180 kcal
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 5g
Note: Nutritional values can vary depending on specific ingredients and brands used.
Final Thoughts
This Diabetic-Friendly Zucchini Bread is a wonderful, healthy alternative to traditional sweet bread, offering a low-carb, low-sugar option that doesn’t compromise on flavor or texture. The almond flour base keeps the bread light yet moist, while the natural sweetness from the applesauce or bananas combined with the warmth of cinnamon makes each bite comforting and delicious. The crunchy walnuts add a satisfying contrast to the soft crumb, making this the perfect snack or breakfast for anyone looking to enjoy a nutritious, diabetic-friendly treat.
Enjoy this delicious bread on its own or as part of a balanced breakfast with some fresh fruit or yogurt!