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This squeezes the shredded zucchini firmly in a clean towel before mixing it into the batter, removing excess water that would otherwise leave this sugar free loaf dense and soggy. Leaning on a granulated sugar substitute and the natural sweetness of the zucchini itself, rather than added sugar, is what keeps the whole loaf genuinely sugar free without tasting flat.
Per serving
140kcal
Calories
4g
Protein
17g
Prep Time
20 min
Cook Time
55 min
Servings
10 people
Difficulty
easy
Carbs
7g
Fat
2g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and grease a loaf pan.
Shred the zucchini, then wrap it in a clean kitchen towel and squeeze firmly to remove excess moisture.
In a large bowl, whisk together the eggs, oil, vanilla extract, and granulated sugar substitute.
Stir in the squeezed zucchini.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir gently just until combined.
Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Squeeze the Zucchini Thoroughly: Removing as much excess water as possible is essential, since this sugar free version has less to balance out a soggy texture compared to a sweeter, sugar based loaf. Don't Skip the Cinnamon: It adds warmth and a subtle sweetness perception that helps compensate for the absence of sugar. Let the Loaf Cool Completely: Cutting into it too soon can make it seem gummy, so patience here helps the texture set properly.
No, the skin is tender enough to shred and bake right into the bread without peeling, and it also adds a bit of color and nutrients to the finished loaf.
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