Low Sugar Zucchini Bread with Olive Oil

Low sugar zucchini bread is my answer to those garden zucchini that seem to multiply overnight. This loaf is moist and lightly sweet, and it skips the heavy oil and piles of sugar you find in most recipes.

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I have always loved a good zucchini bread, but I wanted a lighter version I could feel good about serving my family for breakfast or an afternoon snack.

We use olive oil here instead of seed oils, and a little Greek yogurt keeps every slice soft and tender. Trust me on this one, you will not miss the extra sugar.

Why You’ll Love This Recipe

• It is lighter on oil and sugar, so it feels good to serve any day of the week
• Made with olive oil and no seed oils
• Greek yogurt keeps it soft and moist for days
• Lightly sweetened with a simple sugar and monk fruit blend
• One bowl for the wet, one bowl for the dry, then into the oven

A Little Family Baking Story

My daughter Katie has always loved my best friend’s zucchini bread. It has been her favorite for years.

So I wanted to make her a lighter, healthier version with less sugar and no seed oils. This is the loaf that came out of that little kitchen project, and now it is the one I reach for all summer long.

No disrespect to my girlfriend at all. Her original recipe was from years ago, back before we knew about the health risks of seed oils and too much sugar.

What Makes This a Healthier Zucchini Bread

This is a naturally sweetened zucchini bread that leans on Greek yogurt for moisture instead of cups of oil. You still get that classic cinnamon flavor and tender crumb. The difference is you are using olive oil and a lighter hand with the sugar.

The monk fruit sweetener does a lot of the work, so you end up with a lightly sweet loaf without all the sugar.

Ingredients You’ll Need

• 2 cups shredded zucchini, squeeze out the excess moisture
• 3 large eggs
• 1/4 cup Light Olive Oil
• 1/4 cup Greek yogurt
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup walnuts or chocolate chips, optional
• Optional, a light sprinkle of granulated sugar for the top before baking

Ingredient Notes and Substitutions

• Zucchini: Shred it and squeeze out as much water as you can. Too much moisture will leave you with a soggy loaf.
• Olive oil: A light olive oil works beautifully and keeps this free of seed oils. You also have the option to use avocado oil.
• Greek yogurt: This is the secret to a moist crumb. Plain full-fat or nonfat both work.
• Sweeteners: The sugar and monk fruit blend keeps this lightly sweet. Different monk fruit brands vary in sweetness, so taste a little batter before baking.
• Flour: All-purpose flour is my go-to. You can swap in white whole wheat for a heartier loaf.

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Equipment Needed

• Standard 9×5 loaf pan
• Two mixing bowls
• Box Grater or Food Shredder
• Whisk and spatula
• Measuring cups and spoons

How to Make Low Sugar Zucchini Bread

1. Heat the oven. Preheat your oven to 350°F and grease a standard loaf pan.
   Pro tip: A little parchment sling makes it easy to lift the loaf out later.
2. Mix the wet ingredients. In a large bowl, whisk together your eggs, olive oil, Greek yogurt, brown sugar, granulated sugar, monk fruit, and vanilla until well combined.
3. Add the zucchini. Stir in your shredded zucchini.
   Pro tip: Squeeze it one more time in a clean towel if it still feels wet.
4. Whisk the dry ingredients. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine. Fold the dry ingredients into the wet just until combined. Then fold in your walnuts or chocolate chips if you are using them.
   Pro tip: Stop mixing as soon as the dry flour disappears. Overmixing makes bread tough.
6. Bake. Pour the batter into your loaf pan. If you like a little crunch on top, give it a light sprinkle of sugar now. Bake for about 50 to 55 minutes, until a toothpick comes out clean.
7. Cool. Let it cool in the pan for 15 minutes, then turn it out onto a rack.
   Pro tip: Waiting until it is fully cool gives you cleaner slices.

Susan’s Tips and Tricks for the Best Loaf

• Taste a tiny bit of batter before baking to check the sweetness
• Do not skip squeezing the zucchini, it really matters
• Fill the pan no more than two-thirds full
• Tent the top with foil if it browns too fast

Variations to Try

• Chocolate chip: Fold in 1/2 cup of chocolate chips for the kids.
• Nutty: Add 1/2 cup chopped walnuts or pecans.
• Whole wheat: Swap half the flour for white whole wheat.
• Muffins: Divide the batter into a muffin tin and bake for 18 to 22 minutes.
• Extra spice: Add a pinch of nutmeg along with the cinnamon.

Storing and Reheating

• Store your zucchini bread in an airtight container at room temperature for up to 3 days.
• For longer storage, keep it in the fridge for up to a week. You also have the option to freeze it.
• Wrap slices well and freeze for up to 3 months. Thaw on the counter, or warm a slice in the microwave for a few seconds.

What to Eat With This Zucchini Bread

This healthy zucchini bread is lovely on its own, but here are a few ideas.

• Easy Ham and Swiss Cheese Quiche
• Make Ahead Spinach and Mushroom Egg Casserole
• Vegetable Barley Soup Stove Top Recipe

Frequently Asked Questions

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