Sugar Free Zucchini Bread
Recipe type: Breads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A super simple sugar free zucchini bread recipe using coconut flour, Swerve confectioner sweetener and granulated stevia extract.
  • ½ cup coconut flour
  • 6 eggs
  • ¼ cup unsalted butter, room temp
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp apple cider vinegar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • ¾ cup shredded zucchini
  • ¼ cup Swerve sweetener
  • ½ tbsp granulated Stevia extract (I used the Great Value brand)
  • Sugar Free Glaze
  • ¼ cup Swerve confectioner sugar
  • ½ tsp vanilla extract
  • 2 tbsp heavy whipping cream
  • ⅛ tsp cinnamon
  • 1-2 tbsp water (optional if needed)
  1. Preheat oven to 350 degrees F.
  2. Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended. Blend in the eggs, vanilla extract and apple cider vinegar. Set aside.
  3. In a large bowl, mix together the dry ingredients of coconut flour, baking powder, baking soda, cinnamon, nutmeg, granulated Stevia extract and salt. Set aside.
  4. Using a cheese grater or food processor, take the zucchini and grate to a fine texture. I prefer to use a food process for this step.
  5. Take the zucchini to the sink and drain out some of the excess moisture. (optional)
  6. Before adding in the zucchini, first slowly add in the dry ingredients with the wet ingredients and blend until fully mixed. Then, mix in the zucchini until well blended.
  7. Grease a loaf pan, and add in the batter.
  8. Bake for a minimum of 30 minutes and keep checking until baked fully. If doubling the loaf like I do, it tends to be fully baked around 50-60 minutes.
Recipe by Drop The Sugar at