This isn’t just any moist sugar free zucchini bread recipe. This moist and lightly sweetened bread is made entirely of coconut flour making this low carb, wheat free and high in fiber.
Sugar Free Zucchini Bread
We’ve been experiencing some interesting weather this winter. Unlike the previous winters in my area with loads of Lake Effect Snow, we’ve have been experiencing warmer weather. I don’t think it snowed for a whole month until we finally had some snow the past couple of days.
Being stuck indoors these past few days meant I had some free time to work on some more recipes using coconut flour. I’ve been wanting to work on a sugar free zucchini bread recipe for some time now using coconut flour, and luckily I had some zucchini already in the fridge. I haven’t made zucchini bread yet with coconut flour, so I couldn’t wait to see the results.
My first attempt wasn’t bad tasting at all, but I happened to overdo the zucchini a bit. The bread was too moist and fell apart when I took the bread out of the pan. And I was surprised that the bread came out so moist since coconut flour can be very dry.
So, I reduced the zucchini in the recipe by a half cup. That seemed to work really well with my second attempt. I didn’t have any issues with the bread crumbling apart.
This bread is lightly sweetened, but you can add more Swerve sweetener if you like. Or, you can add a couple drops of stevia to also sweeten the bread. Either way, it will work just as fine.
For the glaze, I decided to make an easy sugar free glaze using Swerve confectioner sugar. I also added a small amount of lemon juice and cinnamon to flavor the glaze. Yet, if you decide to increase the sweetener in the recipe just don’t forget about how sweet the glaze will be.
Because of how moist this recipe is, I think I can safely say that you can also reduce or remove the heavy cream. The next time I make this bread, I will remove the cream and see it tastes. I don’t think it will make much of a difference in the structure of the bread.
And if for some reason you do not have apple cider vinegar or baking soda as the recipe calls for, I think you’d be okay. I’ve been testing adding the two ingredients in my recipes to increase the rise. But I’ve noticed lately that baking powder is just as good in creating a rise.
So if you’re going to remove the apple cider vinegar and baking soda, I would actually first try using what’s called for. I think it will be just enough since the recipe is moist. You can read more about how I create my coconut flour recipes in “How To Use Coconut Flour in Recipes.”
Next time I make a batch, I think I’ll try adding some chocolate chips and dark baking powder. I don’t know about you, but I do love some chocolate chip zucchini bread. And, I could always add a nice chocolate or peanut butter glaze.
- 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)
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Take the zucchini to the sink and drain out some of the excess moisture. (optional)
- 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.
- Grease a loaf pan, and add in the batter.
- 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.
Nutrition: whole loaf vs 12 slices (no glaze)
Like I mentioned in the recipe, I usually end up doubling the batch when I make it. I like my slices to be bigger and thicker. This has a lightly sweetened taste, so their is some room to play with adding more sweetener to the batch. I am thinking next time I make it that I will coat the pan with some granulated Swerve sweetener and a small amount of some melted raw honey to add an extra layer of sweetness.
I think it made a difference cutting down on the zucchini, but I do wonder if I had drained some of the moisture out initially if it would have came out fine. I might play with this recipe later using more zucchini since I usually end up with a lot of zucchini left over even when I double this recipe.