Whenever I think of zucchini bread, I’m instantly transported back to my grandmother’s cozy kitchen on a lazy Sunday afternoon. The warm, sweet aroma filling the air and the anticipation of enjoying a freshly baked slice were always highlights of our family gatherings. Today, I’m excited to share a delightful twist on this classic recipe: Low Sugar Zucchini Bread.
A few weeks ago, during a casual brunch with my dear friend Sarah, we found ourselves reminiscing about our favorite childhood recipes. It was during this conversation that the idea of creating a low-sugar version of zucchini bread came to mind. Sarah, being health-conscious and always on the lookout for delicious yet healthier alternatives, sparked my curiosity. I was determined to develop a recipe that retained the comforting essence of traditional zucchini bread while reducing the sugar content.
This low sugar zucchini bread recipe uses just 1/4 cup of sugar, letting the natural sweetness of the zucchini shine through. The addition of cinnamon provides a warm, inviting flavor without overpowering the bread. You can also add your favorite mix-ins, like nuts, raisins, or even chocolate chips, to make it your own. My personal favorite is a handful of chopped walnuts, which add a lovely crunch to each bite.
Baking this bread is incredibly straightforward, making it perfect for busy weekdays or a relaxing weekend project. Whether you’re enjoying a slice with your morning coffee or as an afternoon snack, this zucchini bread is sure to become a staple in your household. Plus, it’s a fantastic way to use up those extra zucchinis from your garden or farmer’s market haul.
Ready to get started? Let’s dive into this wholesome and delicious recipe that’s bound to bring a smile to your face and warmth to your home.
Making Low Sugar Zucchini Bread
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Ingredients:
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 eggs, room temperature
- 1/2 cup milk, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini (from about two medium zucchinis, squeezed dry)
- 1 cup add-ins (nuts, raisins, or chocolate chips)
Directions:
Preheat the oven to 350°F.
In a bowl, combine the melted butter and sugar.
Add the eggs, milk, and vanilla extract, mixing well.
Sift the flour, baking soda, cinnamon, and salt into the wet mixture.
Gently stir the dry ingredients into the wet mixture until just combined.
Fold in the grated zucchini and your chosen add-ins using a spatula.
Line a loaf pan with parchment paper and pour in the batter.
Bake for 60 to 75 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the bread cool slightly before removing it from the pan. Transfer to a wire rack to cool completely. Enjoy fresh or wrap and freeze for later.
FAQs:
Can I use whole wheat flour instead of all-purpose flour in this low sugar zucchini bread?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour will make the bread denser and might slightly alter the taste. For a lighter texture, you could use half whole wheat and half all-purpose flour. Additionally, you might need to add a bit more milk to maintain the right consistency.
How do I make sure my zucchini bread isn’t too wet or soggy?
To prevent your zucchini bread from being too wet or soggy, make sure to squeeze out as much moisture as possible from the grated zucchini before adding it to the batter. You can use a clean kitchen towel or paper towels to do this. Moreover, avoid overmixing the batter as it can cause the bread to be denser and moister than desired.
Can I reduce the sugar further in this low sugar zucchini bread recipe?
Yes, you can reduce the sugar further if you prefer. Since this recipe already uses a low amount of sugar, consider using natural sweeteners like honey or maple syrup as a substitute. You might need to adjust the amount of liquid ingredients slightly to maintain the right batter consistency. Moreover, adding naturally sweet add-ins like raisins or chocolate chips can help compensate for the reduced sugar.
What are some good add-ins for this zucchini bread recipe?
Some excellent add-ins for this low sugar zucchini bread include chopped nuts (such as walnuts or pecans), raisins, or chocolate chips. These not only add texture but also enhance the flavor of the bread. Additionally, you can experiment with dried fruits like cranberries or apricots for a different twist. Always ensure that the total amount of add-ins is about one cup to maintain the balance in the recipe.
How should I store and freeze zucchini bread?
To store zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can freeze the bread. First, let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months. When you’re ready to eat it, let it thaw at room temperature or warm it up slightly in the oven.
Low Sugar Zucchini Bread
Ingredients
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 eggs room temperature
- 1/2 cup milk room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini from about two medium zucchinis, squeezed dry
- 1 cup add-ins nuts, raisins, or chocolate chips
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the melted butter and sugar.
- Mix in the eggs, milk, and vanilla extract.
- Sift the flour, baking soda, cinnamon, and salt into the wet ingredients.
- Stir the dry and wet ingredients together until just combined.
- Fold in the grated zucchini and your chosen add-ins with a spatula.
- Line a loaf pan with parchment paper and pour the batter in.
- Bake for 60 to 75 minutes. Check if done by inserting a toothpick in the center; it should come out clean.
- Allow the bread to cool slightly before removing it from the pan. Place on a wire rack to cool completely. Enjoy fresh or wrap and freeze for later.
