Diabetes Recipes

Succulent Zucchini Bread

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Succulent Zucchini Bread

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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 20 Serving(s)

Amount Per Serving

Calories: 118

Total Fat: 5g

Saturated Fat: 0.6g

Cholesterol: 30mg

Sodium: 150mg

Total Carbohyrdates: 16g

Dietary Fiber: 2g

Protein: 3g

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Make this for: Snack

Category: Breads & Muffins

This Recipe Makes: 20 Serving(s)


Zucchini is known for creating a moist, tasty bread but with this variation you also have crushed pineapple and its all spiced with cinnamon and nutmeg. A wonderful bread you`ll want to make often!

What you'll need

  • 1 med Butter-flavored cooking spray
  • 3 large eggs or 3/4-cup egg substitute
  • 1/3 cup olive oil
  • 7 packet(s) sweetener
  • 1 tbsp. natural vanilla
  • 8 oz crushed pineapple, packed in natural juice, well drained
  • 2 cup grated zucchini
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 1 tsp. salt (optional)
  • 1 cup chopped walnuts or pecans (optional)


  • Step 1
    Preheat the oven to 375-degrees. Lightly coat two 8-inch loaf pans with cooking spray.
  • Step 2
    In a large bowl, beat the eggs; add the oil, sweetener, vanilla, pineapple, and zucchini.
  • Step 3
    In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.
  • Step 4
    Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.
  • Step 5
    Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.
  • Step 6
    Note: This loaf freezes well. You can top it with frozen fat-free whipped topping, or fat free, sugar-free vanilla yogurt, if desired.
  • Step 7
    Recipe makes 2 loaves (10 servings each)

Diabetic Exchanges

  • Starch: 1
  • Fat: 1