Sugar Free Zucchini Bread Recipe

Diabetic Homemade Zucchini Bread Recipe

Zucchini Bread is a very tasty use of the Potassium and Vitamin C rich fruit. Zucchinis can be cooked in many was, a few examples: steamed, boiled, grilled, stuffed and baked, barbecued, or fried. But, for today lets stick to the bread.


Yield: 1 loaf



  • 1-1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup finely shredded zucchini
  • 1/4 cup cooking oil
  • 1 egg
  • 1/4 tsp finely shredded lemon peel
  • 1/2 cup chopped walnuts or pecans



  1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.
  2. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder and salt (and nutmeg); set aside.
  3. In another medium mixing bowl combine shredded zucchini, cooking oil, egg and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts or pecans.
  4. Spoon batter into the prepared pan. Bake for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight.


Nutritional Information: Calories 148; Fat 6g (saturated fat 1g); Cholesterol 13mg; Sodium 83mg; Carbohydrates 22g; Fiber 1g; Protein 2g.
Diabetic Values: Vitamin A 80%; Vitamin C 1%; Calcium 1%; Iron 4%



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