🥒 Zucchini Bread That’s Moist, Flavorful — and Blood Sugar–Friendly

Moist, cozy, and diabetic-friendly version — our favorite way to use up zucchini this summer.

My husband baked a lot with his family growing up — it’s a simple, cozy, and the perfect way to use up summer zucchini he brought home the other day! We spent Saturday morning baking zucchini bread and trying out some substitutions for a diabetic-friendly version.

As someone who’s lived with Type 1 diabetes for over 30 years, I’ve learned how to make swaps that work for me. I enjoy this recipe — it keeps me full and satisfies my sweet tooth without sending my sugars through the roof. But everyone's needs are different, so check with your provider if you're unsure!

I've included the regular recipe below and added tips at the end for a diabetic-friendly version. I hope you enjoy it!

📝 Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini)

• 1 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• ¼ teaspoon nutmeg (optional but good)

• ½ cup neutral oil (like canola or light olive oil)

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Optional: ½ cup chopped walnuts or chocolate chips

🥣 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.

2. Grate zucchini and press gently with a paper towel to remove excess moisture (no need to wring it dry).

3. In a large bowl, whisk together eggs, oil, sugars, and vanilla.

4. Stir in grated zucchini.

5. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

6. Add dry ingredients to wet and mix until just combined (don’t overmix).

7. Fold in nuts or chocolate chips if using.

8. Pour into prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.

9. Cool in pan 10 minutes, then transfer to a wire rack.

💡 Tips

• Even better the next day — wrap and store overnight.

• Want muffins? Bake at 350°F for 20–22 minutes.

🌱 Diabetic-Friendly Version

To make this zucchini bread more blood sugar–friendly, try the following swaps and additions:

• Use ¾ cup almond flour + ¾ cup all-purpose flour instead of 1½ cups all-purpose flour for added protein and fiber.

• Add ¼ cup oat flour if the batter seems too wet — helps bind and adds fiber.

• Replace ½ cup brown sugar and ¼ cup granulated sugar with ½ cup brown sugar (or optionally use ½ cup monk fruit sweetener or allulose).

• Add plain Greek yogurt (¼ cup) for moisture and protein.

• Optional: Add 1–2 tablespoons ground flaxseed or chia seeds for added fiber.

📊 Nutrition Info (Per Slice, ~12 slices) Approximate values:

Please note: Nutrition information is estimated based on ingredient data and is intended for general guidance only. I'm not a medical professional or nutrition professional — always consult your healthcare provider for personal dietary advice.

• Original Recipe: ~230 calories, 24.8 g carbs, 13.4 g fat, 3.3 g protein, 13.7 g sugar

• Diabetic-Friendly Version: ~244 calories, 19.9 g carbs, 17.1 g fat, 4.9 g protein, 10 g sugar

💬 Final Thoughts

Whether you're managing T1D or just looking for a more balanced option, this recipe is a favorite for good reason. Make it your own, and if you try it, let me know! Drop a comment or tag me on Instagram at @farahst1dlife