Zucchini bread is a beloved treat that can be both satisfying and nutritious. For those living with diabetes, finding bread recipes that taste great but don’t impact blood sugar levels can be a challenge.
That’s where zucchini comes in! Zucchini is naturally low in carbs and high in fiber, making it a fantastic ingredient for diabetic-friendly baking.
When paired with sugar substitutes and alternative flours, zucchini can transform into a variety of delicious bread recipes that don’t compromise on flavor or texture.
In this blog post, we’ve curated a collection of 25+ zucchini bread recipes perfect for diabetics.
Whether you’re in the mood for something sweet, savory, or even pumpkin-spiced, these recipes use healthy ingredients that are kind to your blood sugar levels.
Get ready to explore the versatility of zucchini in bread-making, and treat yourself to a healthier, guilt-free version of this classic favorite!
25+ Delicious Zucchini Diabetic Bread Recipes to Try Today
Zucchini bread doesn’t have to be a guilty pleasure – especially when you’re following a diabetic-friendly diet.
With the right ingredients like almond flour, coconut flour, erythritol, and other sugar substitutes, you can enjoy this beloved treat without worrying about blood sugar spikes.
Whether you’re craving a sweet snack or a savory slice, these 25+ zucchini diabetic bread recipes will offer you plenty of delicious and healthy options to choose from.
So, grab some fresh zucchini, preheat your oven, and start baking a loaf that you can feel good about enjoying any time of the day!
Now that you have a variety of tasty recipes at your fingertips, you can confidently indulge in zucchini bread without compromising your health.
Zucchini Almond Flour Bread
This Zucchini Almond Flour Bread is a low-carb, diabetic-friendly option that replaces traditional flour with almond flour, making it both gluten-free and keto-friendly. The zucchini adds moisture while keeping the bread light and fluffy, without raising your blood sugar levels. With just a hint of cinnamon and vanilla, this bread makes a great breakfast or snack.
Ingredients:
- 2 cups almond flour
- 1 medium zucchini, grated
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup erythritol or other diabetic-friendly sweeteners
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchini, then squeeze out any excess moisture using a paper towel or cheesecloth.
- In a mixing bowl, combine the almond flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, whisk the eggs, applesauce, vanilla extract, and sweetener until well combined.
- Stir in the grated zucchini and chopped walnuts if using.
- Gradually fold the wet ingredients into the dry mixture until smooth.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.
This Zucchini Almond Flour Bread is a perfect diabetic-friendly treat that doesn’t sacrifice flavor or texture. With healthy fats from almonds, fiber from zucchini, and sweetness from erythritol, it makes a great snack or breakfast option for anyone looking to maintain stable blood sugar levels. You can enjoy it plain or top it with a light spread of almond butter for an extra protein boost.
Zucchini Coconut Flour Bread
This Zucchini Coconut Flour Bread is a perfect choice for those on a diabetic-friendly diet looking to enjoy a sweet, moist bread without the guilt. Coconut flour, being low in carbs and high in fiber, helps regulate blood sugar levels, while the zucchini keeps the bread moist. The slight tropical flavor from coconut flour and the nutty taste of the zucchini make it a delightful treat.
Ingredients:
- 1 1/2 cups coconut flour
- 2 medium zucchinis, grated
- 4 large eggs
- 1/3 cup unsweetened coconut milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup monk fruit sweetener or preferred low-carb sweetener
- 1/4 cup unsweetened shredded coconut (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchinis and press out the excess moisture with a paper towel.
- In a large bowl, whisk together the coconut flour, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, coconut milk, melted coconut oil, vanilla extract, and sweetener until well combined.
- Add the grated zucchini to the wet ingredients, mixing well.
- Gradually add the wet mixture to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Optional: Sprinkle shredded coconut over the top for added texture.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Zucchini Coconut Flour Bread is an ideal choice for anyone following a low-carb, diabetic-friendly diet. With its moist texture, delicate coconut flavor, and the addition of zucchini for moisture and nutrition, this bread is both healthy and delicious. Whether you enjoy it as a breakfast bread, a midday snack, or an after-dinner treat, it’s an excellent way to indulge without spiking your blood sugar.
Zucchini Flaxseed Bread
The Zucchini Flaxseed Bread is a nutrient-packed option perfect for diabetics. Flaxseeds are known for their ability to improve blood sugar control and provide omega-3 fatty acids. Paired with zucchini, this bread is rich in fiber and offers a hearty, filling option for anyone looking to manage their blood sugar while still enjoying a slice of freshly baked bread.
Ingredients:
- 1 1/2 cups flaxseed meal
- 1 medium zucchini, grated
- 4 large eggs
- 1/4 cup olive oil
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp chia seeds (optional)
- 1/4 cup stevia or monk fruit sweetener
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and remove excess moisture by pressing it with a paper towel or cheesecloth.
- In a large mixing bowl, combine the flaxseed meal, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, olive oil, almond milk, and sweetener.
- Stir in the grated zucchini and chia seeds if using.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Zucchini Flaxseed Bread is a great diabetic-friendly option that is not only low in carbs but also loaded with fiber, healthy fats, and essential nutrients. The combination of flaxseeds and zucchini makes this bread heart-healthy and great for blood sugar regulation. Enjoy it as part of a balanced breakfast or as a satisfying snack, knowing that you’re treating your body to a wholesome, nutritious option.
Zucchini Oatmeal Bread
This Zucchini Oatmeal Bread is a wonderful diabetic-friendly option, as it combines the benefits of whole grains from oats and the moisture from zucchini. Oats are known for their ability to lower cholesterol and stabilize blood sugar, making them perfect for a diabetic-friendly bread. The zucchini adds a soft, moist texture while keeping the bread light and delicious.
Ingredients:
- 1 1/2 cups rolled oats (use gluten-free oats for a gluten-free version)
- 1 cup almond flour
- 1 medium zucchini, grated
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup olive oil
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup erythritol or your preferred diabetic-friendly sweetener
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and remove any excess moisture by pressing it with a paper towel.
- In a large bowl, combine the rolled oats, almond flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together the eggs, almond milk, olive oil, erythritol, and vanilla extract.
- Stir in the grated zucchini into the wet ingredients.
- Gradually add the wet mixture to the dry ingredients and mix well until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Zucchini Oatmeal Bread is not only diabetic-friendly but also heart-healthy, thanks to the fiber-rich oats. The combination of oats, zucchini, and almond flour creates a moist, flavorful loaf that’s perfect for those with diabetes looking for a nutritious snack. It’s a great option to enjoy at any time of day, providing lasting energy without spiking your blood sugar.
Zucchini Cinnamon Spice Bread
The Zucchini Cinnamon Spice Bread combines the comforting warmth of cinnamon with the natural moisture of zucchini, making it a perfect diabetic-friendly treat. With a hint of nutmeg and the natural sweetness of zucchini, this bread is a healthier alternative to traditional spiced breads, offering a lower carb and sugar-friendly option.
Ingredients:
- 2 medium zucchinis, grated
- 2 cups almond flour
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup monk fruit sweetener or another sugar substitute
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchinis and squeeze out the excess moisture with a paper towel or cheesecloth.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, melted coconut oil, applesauce, monk fruit sweetener, and vanilla extract until well combined.
- Add the grated zucchini to the wet ingredients and mix well.
- Gradually add the wet ingredients into the dry ingredients and stir until smooth.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
This Zucchini Cinnamon Spice Bread offers the comforting flavors of fall without the added sugar and carbs, making it perfect for those managing diabetes. The spices give it a delightful warmth, while the zucchini keeps it moist and tender. It’s an excellent choice for a healthy dessert or snack, offering a deliciously satisfying way to indulge without worrying about blood sugar spikes.
Zucchini Chia Seed Bread
Packed with fiber and omega-3 fatty acids, this Zucchini Chia Seed Bread is a nutrient-dense, diabetic-friendly option. Chia seeds not only help with blood sugar control but also provide a satisfying texture to the bread. Combined with zucchini, this recipe creates a moist, hearty loaf that is perfect for anyone looking for a low-carb, high-fiber bread option.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup chia seeds
- 1 medium zucchini, grated
- 4 large eggs
- 1/4 cup olive oil
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup stevia or your preferred sweetener
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with olive oil or line it with parchment paper.
- Grate the zucchini and remove excess moisture by pressing it between paper towels.
- In a large bowl, combine the almond flour, chia seeds, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, olive oil, almond milk, stevia, and vanilla extract.
- Add the grated zucchini to the wet ingredients and mix well.
- Gradually add the wet mixture to the dry ingredients and stir until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Zucchini Chia Seed Bread is a fantastic diabetic-friendly option that delivers both taste and health benefits. The chia seeds contribute to the bread’s fiber and healthy fats, while the zucchini ensures it remains moist. This bread is perfect for anyone following a low-carb, high-fiber diet and can be enjoyed for breakfast, as a snack, or even as a light dessert.
Zucchini Almond Butter Bread
This Zucchini Almond Butter Bread is a rich and satisfying diabetic-friendly recipe that combines the creamy goodness of almond butter with the moisture of zucchini. The bread is full of healthy fats from the almond butter, making it a great choice for stabilizing blood sugar. With no added sugar, this bread is sweetened naturally and is perfect for a filling breakfast or snack.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup almond butter (smooth, unsweetened)
- 3 large eggs
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 cup erythritol or your preferred sweetener (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchinis and squeeze out the excess moisture by pressing it with paper towels or using a cheesecloth.
- In a large bowl, whisk together the almond butter, eggs, vanilla extract, and sweetener until smooth and well combined.
- In another bowl, mix the coconut flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Zucchini Almond Butter Bread is a hearty, flavorful, and diabetic-friendly choice, combining healthy fats, fiber, and protein to keep blood sugar levels stable. The almond butter provides a rich, satisfying texture, while the zucchini keeps the bread moist and soft. It’s a great option for anyone looking for a low-carb, high-protein bread that will satisfy without spiking blood sugar levels.
Zucchini Coconut Flour Bread
For those looking for a gluten-free and diabetic-friendly option, the Zucchini Coconut Flour Bread offers a light, moist texture while being low in carbs. Coconut flour is high in fiber and has a naturally sweet taste, which complements the zucchini’s mild flavor. This bread is perfect for anyone following a gluten-free or low-carb diet, while still being delicious and satisfying.
Ingredients:
- 1 1/2 cups coconut flour
- 2 medium zucchinis, grated
- 4 large eggs
- 1/4 cup unsweetened coconut milk
- 1/4 cup melted coconut oil
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup stevia or another preferred sugar substitute
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchini and remove excess moisture by pressing it between paper towels.
- In a large bowl, whisk together the coconut flour, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, coconut milk, melted coconut oil, stevia, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.
The Zucchini Coconut Flour Bread is a gluten-free, low-carb option that’s perfect for those managing diabetes or following a gluten-free lifestyle. The coconut flour and zucchini create a moist, tender loaf, while the natural sweetness from the coconut flour means you don’t need much added sugar. This bread is a perfect addition to your diabetic-friendly snack list and can be enjoyed any time of the day.
Zucchini Flaxseed Bread
Packed with omega-3 fatty acids from flaxseeds, the Zucchini Flaxseed Bread is a nutrient-dense option that promotes heart health while keeping blood sugar levels stable. Flaxseeds are also high in fiber, which helps with digestion and blood sugar regulation. This bread is light, tender, and a great source of healthy fats, making it an ideal diabetic-friendly snack or breakfast.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup ground flaxseeds
- 2 medium zucchinis, grated
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup erythritol or your preferred sweetener (optional)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchinis and remove excess moisture by pressing them with paper towels or a cheesecloth.
- In a large bowl, whisk together the almond flour, ground flaxseeds, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract until smooth.
- Stir in the grated zucchini into the wet ingredients.
- Gradually add the wet mixture into the dry ingredients and mix until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Zucchini Flaxseed Bread is a great diabetic-friendly bread option that’s full of heart-healthy fats and fiber. The flaxseeds provide important nutrients like omega-3 fatty acids, which support cardiovascular health, while the zucchini helps to keep the bread moist. This loaf is perfect for anyone looking to enjoy a tasty, nutritious bread that is gentle on blood sugar levels and supports overall health.
Zucchini Cinnamon Nut Bread
This Zucchini Cinnamon Nut Bread combines the warm spices of cinnamon with the crunch of nuts for a flavorful, diabetic-friendly bread. Zucchini adds moisture, while the nuts provide healthy fats and protein, making this bread a satisfying option. Sweetened with a sugar substitute and packed with fiber, this bread is ideal for managing blood sugar while still enjoying a tasty treat.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or your preferred sweetener
- 1/2 cup chopped walnuts or pecans
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
- Grate the zucchinis and remove excess moisture by pressing with paper towels.
- In a medium bowl, combine the almond flour, flaxseed, baking soda, cinnamon, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Gently fold in the grated zucchini and chopped nuts.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Zucchini Cinnamon Nut Bread is a delicious, healthy choice for those managing diabetes. It balances the richness of nuts with the light texture of zucchini, creating a moist and flavorful loaf. The cinnamon adds warmth and spice, making this bread a great option for breakfast or a snack. It’s an excellent diabetic-friendly alternative to traditional sweet breads, and with the addition of fiber and healthy fats, it helps maintain stable blood sugar levels.
Zucchini Carrot Bread
Packed with the goodness of zucchini and carrots, this Zucchini Carrot Bread offers a nutritious, diabetic-friendly twist on classic quick bread recipes. The natural sweetness of carrots, combined with the moisture of zucchini, makes this bread a delight without the need for added sugars. It’s high in fiber and vitamins, making it perfect for those watching their sugar intake while still craving something sweet.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 medium zucchinis, grated
- 1/2 cup grated carrots
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchinis and carrots, squeezing out the excess moisture from the zucchini.
- In a medium bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, applesauce, melted coconut oil, erythritol, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the grated zucchini and carrots.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Zucchini Carrot Bread is a tasty and wholesome diabetic-friendly bread that combines two classic vegetables for a naturally sweet and moist loaf. Packed with fiber and vitamins, it’s a great way to sneak more veggies into your diet while keeping your blood sugar levels in check. With no added sugars and a healthy mix of wholesome ingredients, this bread is a guilt-free snack that tastes just as good as it feels.
Zucchini Sunflower Seed Bread
The Zucchini Sunflower Seed Bread is a high-protein, nutrient-dense bread that is perfect for those following a diabetic-friendly diet. Sunflower seeds add a lovely crunch and boost of healthy fats, while zucchini keeps the bread moist and soft. This bread is free from gluten and added sugars, making it a great snack or breakfast option for anyone looking to maintain stable blood sugar levels.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup ground sunflower seeds
- 2 medium zucchinis, grated
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1/4 cup sunflower seeds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
- Grate the zucchinis and squeeze out the excess moisture with paper towels.
- In a large bowl, combine the almond flour, ground sunflower seeds, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan, and sprinkle sunflower seeds on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Zucchini Sunflower Seed Bread is a crunchy, moist, and protein-packed loaf that’s perfect for a diabetic-friendly diet. The sunflower seeds not only add crunch but also provide a boost of healthy fats and protein. Combined with the moisture of zucchini and the natural sweetness of erythritol, this bread is both satisfying and blood sugar-friendly. It’s an excellent choice for a nutritious snack or breakfast option!
Zucchini Lemon Poppy Seed Bread
This Zucchini Lemon Poppy Seed Bread is a refreshing and light diabetic-friendly treat that combines the brightness of lemon with the mild flavor of zucchini. Poppy seeds add a delightful crunch, while the zucchini helps maintain moisture without adding sugar. This low-carb bread is perfect for a morning snack or a light dessert, offering a healthy alternative to traditional sweet breads while still being satisfying and delicious.
Ingredients:
- 2 medium zucchinis, grated and excess moisture removed
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred sweetener
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- Zest and juice of 1 lemon
- 2 tbsp poppy seeds
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- Grate the zucchinis and squeeze out any excess moisture.
- In a bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the grated zucchini and poppy seeds.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Zucchini Lemon Poppy Seed Bread is a refreshing and light option for those with diabetes who still want to enjoy a sweet, tangy treat. The zucchini adds moisture while keeping the bread low in sugar and carbs. The poppy seeds provide a satisfying crunch, and the lemon zest gives the bread a burst of citrus flavor. This bread is perfect for a morning pick-me-up or as a light dessert, offering a healthier alternative to traditional lemon breads.
Zucchini Chocolate Chip Bread
This Zucchini Chocolate Chip Bread is a decadent, yet diabetic-friendly dessert that incorporates the richness of dark chocolate with the moistness of zucchini. Sweetened with a sugar substitute and featuring fiber-rich zucchini, this bread satisfies your chocolate cravings while keeping blood sugar levels in check. The use of almond flour and coconut flour keeps the bread low-carb and gluten-free, making it a great choice for anyone on a diabetic or gluten-free diet.
Ingredients:
- 2 medium zucchinis, grated and excess moisture removed
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or your preferred sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
- Grate the zucchinis and squeeze out any excess moisture using paper towels.
- In a medium bowl, combine the almond flour, coconut flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the grated zucchini and sugar-free chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Zucchini Chocolate Chip Bread is a guilt-free way to enjoy a chocolate treat without the added sugar. The combination of zucchini and sugar-free chocolate chips makes for a deliciously moist bread, while the use of almond and coconut flour keeps it low-carb and suitable for those with diabetes. Perfect as a dessert or snack, this bread proves that you can enjoy your favorite sweet treats without compromising on health.
Zucchini Pumpkin Spice Bread
This Zucchini Pumpkin Spice Bread combines the cozy, comforting flavors of pumpkin and fall spices with the moisture and nutrition of zucchini. Perfect for autumn or any time of the year, this bread is made with diabetic-friendly ingredients like almond flour and a sugar substitute. Rich in fiber, it’s a hearty and healthy bread option that satisfies your cravings for something sweet without the guilt.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 medium zucchinis, grated and excess moisture removed
- 1/2 cup canned pumpkin puree
- 1/4 cup erythritol or your preferred sweetener
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
- Grate the zucchinis and press out excess moisture.
- In a large bowl, combine the almond flour, coconut flour, erythritol, pumpkin pie spice, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and pumpkin puree.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Zucchini Pumpkin Spice Bread is a fall-inspired treat that’s perfect for managing blood sugar levels. Combining the richness of pumpkin with the warm spices of cinnamon and nutmeg, this bread is a perfect balance of flavor and nutrition. Zucchini adds moisture without overpowering the flavors, while the use of almond flour and coconut flour ensures this bread is both low-carb and diabetic-friendly. A great choice for autumn or any time you crave a warm, comforting snack!
Note: More recipes are coming soon!
