There’s something so comforting about baking a loaf of zucchini bread, and this Easy Low Sugar Zucchini Bread proves that you don’t need a lot of sugar to get incredible flavor and texture. With just 1/4 cup of sugar, this bread is naturally sweetened by zucchini and your choice of add-ins like raisins, nuts, or even chocolate chips. The result is a tender, moist loaf that’s wholesome enough for breakfast yet satisfying enough for an afternoon snack.

Why You’ll Love This Recipe

Lightly Sweet: At just 1/4 cup sugar, this bread isn’t cloying, making it a better everyday option.
Moist & Tender: Zucchini adds plenty of natural moisture, so the crumb stays soft for days.
Quick & Easy: Ready to bake in under 15 minutes with straightforward steps.
Flexible Add-Ins: Nuts, dried fruit, or chocolate chips all work beautifully.
Wholesome but Comforting: Perfect balance between healthy-ish and indulgent.
Great for Meal Prep: Freezer-friendly and makes a quick grab-and-go breakfast.

Prep & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

1/2 cup melted butter
1/4 cup sugar
2 eggs, at room temperature
1/2 cup milk, at room temperature
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups grated zucchini (about 2 medium, squeezed dry)
1 cup add-ins such as nuts, raisins, or chocolate chips

Step-by-Step

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper, leaving an overhang for easy removal.
Mix Butter and Sugar: In a large mixing bowl, whisk together the melted butter and sugar until smooth and glossy. This forms the base of your batter.
Add Wet Ingredients: Incorporate the eggs one at a time, whisking well after each addition. Then stir in the milk and vanilla extract until everything is fully blended.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Sifting helps prevent clumps and evenly distributes the leavening agents.
Bring Mixtures Together: Gently fold the dry ingredients into the wet ingredients until just combined. The batter will be slightly thick—avoid overmixing to prevent a dense loaf.
Fold in Zucchini and Add-Ins: Using a spatula, gently fold in the grated zucchini and your chosen add-ins (nuts, raisins, or chocolate chips). Make sure the zucchini is well distributed throughout the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60–75 minutes. Check for doneness at 60 minutes by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.
Cool: Allow the bread to cool in the pan for 10 minutes before lifting it out with the parchment overhang. Transfer to a wire rack to cool completely. Slice once fully cooled.

How to Serve

This zucchini bread is wonderfully versatile. Here are some of the best ways to enjoy it:

Classic Breakfast Slice: Spread with butter, cream cheese, or peanut butter for a simple and satisfying morning bite.
Coffee Companion: Pair with a hot cup of coffee or tea for a cozy afternoon treat.
Brunch Favorite: Add to a brunch board with fresh fruit, cheese, and yogurt for a balanced spread.
Lunchbox Treat: Wrap individual slices in parchment or plastic for a school or office snack.
Dessert Upgrade: Serve warm with whipped cream or vanilla ice cream for a guilt-free dessert.
Holiday Side: Include on the table with other quick breads, muffins, or coffee cakes for a festive touch.

Tips & Variations

Nut Lovers: Walnuts, pecans, or almonds all work well. Lightly toast them before adding to bring out a richer flavor.
Dried Fruit: Raisins, dried cranberries, chopped dates, or apricots can add natural sweetness. If using dried fruit, soak in warm water for 10 minutes before folding in to keep them plump.
Chocolate Chip Version: Mini chocolate chips are ideal because they distribute more evenly through the batter. Dark chocolate chips add a rich, less sweet flavor.
Coconut Twist: Stir in shredded coconut for texture and a tropical note.
Citrus Brightness: Add lemon or orange zest to lighten the flavor and complement the zucchini.
Spiced Variation: Enhance the warmth with nutmeg, ginger, or allspice in addition to cinnamon. This works especially well in fall and winter.
Healthier Option: Replace half the butter with unsweetened applesauce or Greek yogurt. Swap half the flour for whole wheat flour to boost fiber.
Savory Angle: Omit the sugar and add shredded cheddar cheese and herbs like thyme or rosemary for a savory zucchini bread.
Glazed Finish: For a bakery-style look, drizzle cooled bread with a simple glaze made from powdered sugar and milk.
Muffin Conversion: Pour the batter into a muffin tin and bake at 350°F for 20–25 minutes for perfectly portioned zucchini muffins.
Freezer-Friendly: Once cooled, slice the bread, wrap pieces individually, and store in the freezer for up to 3 months. Reheat slices in the microwave or toaster oven.

FAQ

Do I have to peel the zucchini before grating?
No, peeling isn’t necessary. The skin is thin, softens during baking, and adds extra nutrients and a slight speckled look to the bread.

Why is squeezing the zucchini important?
Zucchini contains a lot of water. If not drained, it can make the bread soggy or cause it to sink in the middle. Simply wrap the grated zucchini in a clean towel or paper towels and squeeze out excess moisture.

Can I make this bread dairy-free?
Yes, substitute the butter with coconut oil or vegetable oil, and use almond, soy, or oat milk in place of regular milk.

How long does the bread stay fresh?
Stored in an airtight container, it will stay fresh at room temperature for 2–3 days, in the fridge for up to 1 week, and in the freezer for up to 3 months.

Is it sweet enough with only 1/4 cup sugar?
Yes. The zucchini and add-ins (like raisins or chocolate chips) add natural sweetness. If you prefer a sweeter loaf, increase sugar to 1/3 or 1/2 cup.

What if my bread sinks in the middle?
This usually happens if it’s underbaked or the zucchini wasn’t drained enough. Always test with a toothpick before removing from the oven, and make sure to squeeze excess liquid from the zucchini.

Can I make mini loaves with this recipe?
Yes, divide the batter between smaller loaf pans and bake for 30–40 minutes. They make great gifts and freeze easily.

What’s the best way to slice zucchini bread?
Use a serrated bread knife once the loaf is fully cooled. Cutting too soon can cause the bread to crumble.

Easy Low Sugar Zucchini Bread is the kind of recipe that bridges the gap between wholesome and indulgent. It’s tender, just sweet enough, endlessly customizable, and perfect for any occasion. With its balance of flavor and simplicity, this loaf proves that less sugar doesn’t mean less delicious.