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Zucchini Bread Recipe

Zucchini Bread Recipe made with Truvia

This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia Sweet Complete® Granulated All-Purpose Sweetener. This zucchini bread version contains 25% fewer calories and 100% less sugar* than full-sugar zucchini bread. Makes 25 servings.

Prep Time: 10 minutes

Cook Time: 70 minutes

Serving size: 1 slice (52g)

Calories: 150 Calories

Ingredients

  • 2 cups all-purpose flour

  • ¼ tsp baking powder

  • 1 tsp ground cinnamon

  • 1 tsp vanilla extract

  • 1 tsp salt

  • 1 tsp baking soda

  • 3 whole eggs**

  • 2 cups Truvia Sweet Complete® Granulated All-Purpose Sweetener

  • 1 cup vegetable oil

  • 2 cups zucchini, course grated, loosely packed

  • ½ cup pecans, chopped

  • Non-stick cooking spray

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.

    Spray two 8 x 4 bread pans with non-stick cooking spray.

  • 2.

    In a large bowl, beat eggs until frothy. Gradually add Truvia Sweet Complete® Granulated All-Purpose Sweetener, oil, and vanilla extract. Beat until thick and yellow colored.

  • 3.

    Stir in zucchini.

  • 4.

    In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.

  • 5.

    Stir dry mixture into the wet mixture. Add chopped pecans.

  • 6.

    Pour batter into pans and bake at 350° F for 1 hour or until a pick inserted in the center comes out clean.

  • 7.

    Cool for 10 minutes.

  • 8.

    Remove from pans and cool completely on a wire rack.

  • 9.

    Store leftover in a sealed bag.

*This zucchini bread has 150 calories and 0 grams of sugar per serving as compared to regular zucchini bread which has 200 calories and 16 grams of sugar per serving.

Truvia Sweet Complete® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 4 grams of dietary fiber per serving.

Nutrition Per Serving

Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 160mg
Total Carbohydrate 20g
Dietary Fiber 4g
Total Sugars 0g
Erythritol 10g
Protein 2g
Vitamin D 0% DV
Calcium 0% DV
Iron 4% DV
Potassium 0% DV
Zucchini Bread Recipe

Prep Time: 10 minutes
Cook Time: 70 minutes
Serving size: 1 slice (52g)
Calories: 150 Calories

Ingredients

  • 2 cups all-purpose flour

  • ¼ tsp baking powder

  • 1 tsp ground cinnamon

  • 1 tsp vanilla extract

  • 1 tsp salt

  • 1 tsp baking soda

  • 3 whole eggs**

  • 2 cups Truvia Sweet Complete® Granulated All-Purpose Sweetener

  • 1 cup vegetable oil

  • 2 cups zucchini, course grated, loosely packed

  • ½ cup pecans, chopped

  • Non-stick cooking spray

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.  

    Spray two 8 x 4 bread pans with non-stick cooking spray.

  • 2.  

    In a large bowl, beat eggs until frothy. Gradually add Truvia Sweet Complete® Granulated All-Purpose Sweetener, oil, and vanilla extract. Beat until thick and yellow colored.

  • 3.  

    Stir in zucchini.

  • 4.  

    In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.

  • 5.  

    Stir dry mixture into the wet mixture. Add chopped pecans.

  • 6.  

    Pour batter into pans and bake at 350° F for 1 hour or until a pick inserted in the center comes out clean.

  • 7.  

    Cool for 10 minutes.

  • 8.  

    Remove from pans and cool completely on a wire rack.

  • 9.  

    Store leftover in a sealed bag.
Zucchini Bread is rated 4.7 out of 5 by 32.
Rated 1 out of 5 by from Dry My first time and followed recipe exact. It was dry crumb choking texture. And it did not divide in 2 8×4 pan it fit in one. Cooked at exact temp for exact time. Anyway after trying it twice I threw it away. Batter looked like dough. It didn't pour in pan it plopped in pan. Sorry for this review but do you got the measurements right?
Date published: 2024-02-04
Rated 5 out of 5 by from Very delicious but i put in walnuts I think walnuts taste better than pecans. And walnuts are some what cheap the pecans.
Date published: 2023-08-11
Rated 5 out of 5 by from Wonderful bread Last summer we had zucchini by the bushel so we decided to make zucchini bread. we were thrilled when we found this recipe. We made it for our friends. They wanted more. we then made 2 batches at a time. Very tasty and low in sugar which is good for all.
Date published: 2020-08-04
Rated 5 out of 5 by from Very tasty I made this and it was delicious. I substituted the regular flour for almond flour and added an additional egg to make it low carb. It was so flavorful and family that don't eat healthy, said it was so good. I've already shared the recipe with a co-worker.
Date published: 2019-05-22
Rated 5 out of 5 by from Love it! I made this last night and substituted whole wheat flour and safflower oil instead of regular all-purpose and vegetable oil. I have a gas stove, so it got hotter than I expected and made the bread a little dry. I'm going to try it again tonight. I also should've made a double batch since the bread didn't rise very high (I think the whole wheat flour made it heavy) and so if I do the same amounts again, I'll probably just put it all into one loaf pan.
Date published: 2017-11-08
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