Low Sugar Classic Zucchini Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

Freshly shredded zucchini keeps this loaf incredibly moist, while cinnamon and nutmeg give it that warm, cozy bakery-style flavor in every slice. Toasted walnuts fold in for a satisfying crunch against the tender, deep-golden crumb. Eggs and a good glug of vegetable oil build a rich, tight texture that slices cleanly once it's had time to rest and cool. The batter comes together in two quick bowls with no fancy equipment, and it bakes into a domed, springy top that's just as good for breakfast as it is for an afternoon snack. It's an easy one to keep in rotation for anyone watching their added sugar intake.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
½ cup vegetable oil
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
2
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid drips out. You should have about 2 cups of tightly packed shredded zucchini after squeezing.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!