Moist, tender, and wonderfully aromatic, this Low Sugar Zucchini Bread is a delightful twist on a beloved classic. Showcasing summer’s bounty in a not-too-sweet loaf, it’s perfect for breakfast, snacking, or sharing with friends over coffee. With just the right hint of cinnamon and the natural charm of fresh zucchini, this is the kind of bread that feels both indulgent and nourishing at the same time—giving you an easy way to enjoy a healthier treat without missing out on comfort or flavor.

Low Sugar Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple these ingredients are, yet each one is essential for making Low Sugar Zucchini Bread irresistibly delicious. From the moisture of zucchini to the subtle spice of cinnamon, every element plays its part in creating a loaf that’s as wholesome as it is flavorful.

Melted butter: Delivers a rich flavor and tender crumb—make sure it’s fully melted for easy mixing.
Sugar: Just 1/4 cup keeps things subtly sweet, allowing zucchini and vanilla to shine.
Eggs (room temperature): These add structure and help create a moist texture, so let them sit out for the best results.
Milk (room temperature): Brings extra moisture and helps blend all the flavors together beautifully.
Vanilla extract: A splash of vanilla lifts the natural sweetness and adds a lovely aroma.
All-purpose flour: Provides the sturdy base for your bread—don’t forget to measure carefully for the perfect crumb.
Baking soda: Helps your loaf rise into a beautifully domed top.
Cinnamon: A touch of warmth that makes each bite cozy and inviting.
Salt: Enhances every flavor—never skip it!
Grated zucchini (squeezed dry): The star ingredient for moisture, color, and a feel-good veggie boost.
Add-ins (nuts, raisins, or chocolate chips): Choose your favorite to customize your loaf with crunch, sweetness, or extra richness.

How to Make Low Sugar Zucchini Bread

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease it to make sure your Low Sugar Zucchini Bread releases perfectly once it’s baked. This helps guarantee a lovely golden crust every single time.

Step 2: Mix Wet Ingredients

In a generous mixing bowl, blend together the melted butter and sugar. Creaming these two gives you a head start on that signature moist texture. Once they’re smoothly combined, add in the eggs, milk, and vanilla extract. Mixing until smooth ensures your bread will be rich and evenly flavored.

Step 3: Combine Dry Ingredients

Take a separate bowl and sift together the all-purpose flour, baking soda, cinnamon, and salt. Sifting is more than an old-fashioned ritual—it actually helps distribute the cinnamon and baking soda, giving your batter a uniform taste and rise later on. It’s a quick step that pays off!

Step 4: Gently Mix Everything Together

Gradually add the dry mixture to your wet ingredients, stirring until just combined. Over-mixing can make bread dense, so once you no longer see streaks of flour, you’re ready for the starring role: fold in the grated, well-drained zucchini, and your add-ins of choice. Every fold brings more personality and moisture to your Low Sugar Zucchini Bread.

Step 5: Pour and Bake

Pour your batter into the prepared loaf pan, spreading it evenly with a spatula. Slide it into your preheated oven and bake for 60 to 75 minutes. Your kitchen will fill with a cinnamon-zucchini aroma; toward the end, check for doneness by inserting a toothpick into the center. If it comes out mostly clean with a few moist crumbs, the loaf is ready.

Step 6: Cooling and Slicing

Let your Low Sugar Zucchini Bread cool in the pan for about 10 minutes before transferring it to a wire rack. This brief rest helps the loaf set and makes slicing a breeze. The result is a perfect slice every time—soft in the middle, never crumbly, and just sweet enough.

How to Serve Low Sugar Zucchini Bread

Garnishes

A little garnish goes a long way! Dust the top with a light sprinkle of cinnamon, or even a few more chocolate chips while the loaf is still warm. For a fancier touch, try a drizzle of honey or a scattering of chopped walnuts over each slice. It makes every serving of Low Sugar Zucchini Bread look irresistible and gives a hint of what’s inside.

Side Dishes

This bread pairs beautifully with so many things. Serve it warm with a pat of soft butter alongside a creamy Greek yogurt parfait, or make it the star at brunch next to a fresh fruit salad and scrambled eggs. The balanced sweetness of Low Sugar Zucchini Bread means it works with both light and hearty sides.

Creative Ways to Present

If you love getting creative, turn this bread into an elegant dessert by lightly toasting slices and topping them with mascarpone cheese and fresh berries. Stack bite-sized cubes on a platter for a brunch board, or package a loaf as a thoughtful homemade gift. Low Sugar Zucchini Bread is endlessly versatile, so feel free to make it your own!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Low Sugar Zucchini Bread (though it disappears fast!), wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This keeps it moist and prevents it from drying out, so those last slices are just as delicious as the first.

Freezing

Low Sugar Zucchini Bread freezes beautifully! Let your loaf cool completely, then wrap it in plastic and again in aluminum foil to lock in freshness. For convenience, slice before freezing so you can pull out just what you need. It will keep in the freezer for up to three months—perfect for make-ahead breakfasts or snacks.

Reheating

To enjoy that fresh-baked taste, gently reheat slices in the microwave for 10-15 seconds or pop them in a toaster oven. If your bread was frozen, thaw it overnight in the fridge or on the counter, then warm as desired. Toasting brings out the flavors and refreshes the lovely texture.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can swap some or all of the all-purpose flour for whole wheat. Just know that it will add a bit more nuttiness and a slightly denser texture to your Low Sugar Zucchini Bread. Sometimes a 50/50 mix works best for balance.

How do I make sure my Low Sugar Zucchini Bread isn’t soggy?

The key is squeezing the grated zucchini really well—you want it almost dry. Too much moisture can make the bread dense or soggy, so take that extra step and use paper towels or a clean kitchen cloth to really wring it out.

Is it possible to make this recipe dairy-free?

Definitely! Substitute the butter with a neutral oil like avocado or coconut oil, and swap out dairy milk for your favorite plant-based alternative. The rest of the ingredients stay the same, making a delicious dairy-free version of Low Sugar Zucchini Bread.

What are the best add-ins for this bread?

Your options are wonderfully flexible: classic walnuts or pecans add crunch, chocolate chips bring a touch of decadence, and raisins or cranberries lend natural sweetness. Pick your favorite or use a mix for extra texture and flavor in every bite.

Can I double the recipe and make two loaves?

Yes, this recipe scales up easily! Double all the ingredients and divide the batter between two loaf pans. Just keep an eye on them while baking, as ovens may vary—test both loaves for doneness with a toothpick before removing from the oven.

Final Thoughts

I hope you’re as excited about this Low Sugar Zucchini Bread as I am! If you’ve never baked with zucchini before, this is the perfect place to start—you’ll love how easy and satisfying it is. Give it a try and don’t forget to share a slice (or the recipe!) with someone you care about. Happy baking!

Low Sugar Zucchini Bread Recipe

★★★★★

5 from 5 reviews

Author: Olivia
Total Time: 1 hour 15 minutes – 1 hour 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and moist low-sugar zucchini bread recipe that is perfect for a healthier treat option. Packed with grated zucchini and optional add-ins like nuts, raisins, or chocolate chips, this bread is a great way to sneak in some veggies while satisfying your sweet tooth.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C).
Mix wet ingredients: In a mixing bowl, blend melted butter and sugar. Add eggs, milk, and vanilla; mix until smooth.
Combine dry ingredients: In another bowl, sift together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture until just combined.
Add zucchini and mix-ins: Fold in grated zucchini and desired add-ins.
Bake: Pour the batter into a lined loaf pan and bake for 60 to 75 minutes; test doneness with a toothpick.
Cool and serve: Cool slightly in the pan before transferring to a wire rack. Enjoy!

Notes

You can customize this recipe by adding your favorite mix-ins like nuts, raisins, or chocolate chips.
Ensure to squeeze the grated zucchini dry to avoid excess moisture in the bread.
This zucchini bread can be stored in an airtight container for several days.

Prep Time: 15 minutes
Cook Time: 60-75 minutes
Category: Baked Goods
Method: Baking
Cuisine: American