Diabetic Zucchini Bread Recipes

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.

DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT )

Steps:

• Preheat oven 350 degrees.
• Grease and flour two medium loaf pans.
• In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
• To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
• Add flour slowly.
• Add shredded carrots, zucchini and nuts.
• Beat mixture (by hand or mixer).
• Pour loaf into pans.
• Bake 45 mins or 'til toothpick comes out clean.

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.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
• In a bowl, whisk together flour, baking powder, soda, cinnamon, and salt.
• In a bowl using an electric mixer, beat eggs and Splenda Sweetener on medium speed for 5 minutes. Add oil, applesauce, and vanilla extract; beat until blended.
• Add flour mixture; mix on low speed just until blended. Mix in zucchini and walnuts. Spoon batter into prepared pan.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, then transfer to a wire rack to cool completely.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
• Use paper towels to blot excess water from zucchini.
• In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
• In another bowl, whisk Splenda Sugar Blend, milk, egg, spread, and vanilla extract until well combined. Mix in zucchini.
• Add dry ingredients and mix just until moistened (batter will be lumpy). Transfer to prepared pan.
• Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

ZUCCHINI BREAD WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 350 degrees F.
• Spray two 8 x 4 bread pans with non-stick cooking spray.
• In a large bowl, beat eggs until frothy. Gradually add Truvia® Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini.
• In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
• Stir dry mixture into the wet mixture. Add chopped pecans (optional).
• Pour batter into pans and level.
• Bake for 1 hour or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes and remove to a wire rack to complete cooling.

AMAZING SUGAR FREE ZUCCHINI BREAD

Steps:

• Preheat the Oven and Prepare the Baking Pan - Preheat your oven to 350 degrees Farenheit. Spray your 8×4-inch baking pan with cooking spray.
• Shred Zucchini - Using a grater, shred your zucchini. Once shredded, blot the excess water from the zucchini using paper towels.
• Combine Dry Ingredients - In a large mixing bowl, combine the all-purpose combine flour, baking powder, baking soda, cinnamon, cloves, and salt using a whisk.
• Mix Together with the Wet Ingredients and Sugar Substitute - In a medium bowl, whisk together the baking sugar substitute, milk, egg, butter, and vanilla extract. Then, mix in your shredded zucchini.
• Combine the Dry Ingredients and Wet Ingredients - Combine your dry ingredients with the wet ingredients. Mix together until fully combined. The batter will be slightly lumpy.
• Bake the Zucchini Bread - Pour the batter into the prepared cake pan. Bake for nearly 35-45 minutes, or until a toothpick inserted into the middle, comes out clean. Allow the zucchini bread to cool for 10 minutes in the pan before transferring to the wire rack.