Low-Sugar Whole Wheat Zucchini Bread with Blueberries
Low-Sugar Whole Wheat Zucchini Bread with Blueberries has no added sugar for a healthy treat made with zucchini!
I still have lots of zucchini in the garden, and I got blueberries at the store so I decided to try making zucchini bread with blueberries! My first zucchini bread attempt was not a keeper, but for the second try I came up with this Low-Sugar Whole Wheat Zucchini Bread with Blueberries that I really liked. I’ll always be more of a cook than a baker, but I was excited that I managed to adapt ideas from a few different recipes and get lower-sugar zucchini bread that actually worked.
Of course blueberries have some sugar, but I used Golden Monkfruit Sweetener for the sweetener and white whole wheat flour for a healthier zucchini bread! Putting blueberries in was an impulse that worked out, but if you don’t have blueberries I think you could use another cup of zucchini (with maybe a bit more cinnamon) or add some other type of fruit.
And last night I made dinner for my sister Pam, her husband Kelly, and my niece Alyson (after Kelly hooked up my new natural gas grill, thanks Kelly!) and they gave the zucchini bread three thumbs up.
How to Make Low-Sugar Whole Wheat Zucchini Bread with Blueberries:
(Scroll down for complete recipe with nutritional information.)
- Mix white whole wheat flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
- This next step made me wish I had a KitchenAid stand mixer, but I used my hand mixer to beat the eggs and sweetener, and it worked great.
- Once eggs have tripled in size, add the canola oil and vanilla and stir to combine.
- Then stir in one cup of grated zucchini. (Since I only used one cup of zucchini, I just grated it by hand this time.)
- Next mix the dry ingredients into the wet ingredients.
- The batter will be very stiff. If it seems like it will be too stiff to be able to mix in the nuts and blueberries, add 1-2 T water.
- Gently stir in the fresh or thawed blueberries and chopped pecans, just mixing enough to get them distributed in the batter.
- Spray a loaf pan with non-stick spray or oil, then put batter in and spread around. (I used a rubber scraper to get the stiff mixture to fill the pan evenly, and at this point I wondered whether the recipe was going to work!)
- Here’s how the finished loaf looked as it was cooling in the pan, probably not good-looking enough to win any baking awards, but this was definitely tasty!
More Tasty Ideas with Zucchini:
The Top Ten Most Popular Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese ~ Kalyn’s Kitchen
- 1 3/4 cups white whole wheat flour (see notes)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon (see notes)
- 1 cup Golden Monkfruit Sweetener (see notes)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp. vanilla (I used Mexican vanilla)
- 1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
- 1-2 T water (as needed, if batter is too stiff, I used 1 T water)
- 1 cup fresh or thawed blueberries
- 1/2 cup chopped pecans
- Preheat oven to 350F (175C) and spray loaf pan with oil or non-stick spray.
- Most recipes I saw called for 8″ x 4″loaf pan, but my pan was 9″ x 5″ and it was fine.
- In a small bowl, combine white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In a bowl that’s large enough to hold all the ingredients, beat the sweetener and eggs with an electric mixer or hand beater until the eggs triple in size, about 5 minutes.
- Stir in canola oil and vanilla, then stir in grated zucchini.
- Add the flour mixture to the wet ingredients and stir until combined.
- The mixture will be stiff, but if it seems too stiff to be able to add blueberries and pecans add 1-2 T water.
- Fold in blueberries and pecans, mixing just enough to get them distributed in the batter.
- Spread the mixture into loaf pan.
- Bake zucchini bread 45-50 minutes, or until toothpick tester stuck into the center of the loaf comes out clean. (For me that took 50 minutes, but I was baking it in a toaster oven.)
- Let the bread cool in the loaf pan on a wire rack for 10 minutes, then use a knife to run around the edge of the bread and remove the loaf to cool a few minutes more on the wire rack before slicing.
- This bread is great warm or cold.
- I’ve been eating it re-heated in the microwave for about a minute, which works great. (If anyone tries freezing this, I’d love to hear how it works.)
This recipe created by Kalyn with inspiration from a recipe in The Splenda World of Sweetness, sent to me several years ago by Amy from Cooking with Amy!
Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 147mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Whole Wheat Zucchini Bread with Blueberries is made with Golden Monkfruit Sweetener, so this recipe would be good for phase 2 or 3 of the original South Beach Diet and it’s also a fairly low-glycemic recipe, but it’s too high in carbs for traditional low-carb diet plans. It’s a fairly calorie-dense recipe, so for South Beach Phase Two don’t overdo it on the portion size.
Find More Recipes Like This One:
Use Zucchini Recipes for more ideas like this. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.