Best 6 Diabetic Zucchini Bread Low Sugar Low Calorie Low Fat Recipes

LOW SUGAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350F.
• In a bowl, mix the melted butter and sugar.
• Add the eggs, milk, and vanilla extract.
• Add the flour, salt, baking soda, and cinnamon into a sifter and sift onto the wet ingredients.
• Mix the dry ingredients with the wet ingredients.
• Add the add-ins and grated zucchini and mix them in with a spatula or a wooden spoon.
• Line a loaf pan with parchment paper and transfer the batter to the loaf pan.
• Bake for 60 to 75 minutes. To check if the bread is ready, insert a toothpick in the center of it. If the toothpick comes out clean, the bread is ready.
• Let cool slightly after removing from the oven. Then remove the bread from the pan and set on a wire rack to cool all the way. Serve or wrap in food plastic wrap and freeze for later.

MAKEOVER ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
• Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

DIABETIC ZUCCHINI BREAD

Steps:

• Mix the first six ingredients together.
• Sift the dry ingredients and combine with the zucchini mixture.
• Grease and flour 2 loaf pans. Pour mixture into the pans.
• Bake at 350 for 1 hour; cool 10 minutes. Remove from pans.

HEALTHIER MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
• Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
• Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
• Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.