Zucchini Bread Free PD Recipe


This satisfyingly simple sugar free health bread recipe is a perfect treat served with tea or for breakfast. This guilt free recipe has been created for you to enjoy anytime you are hungry while practicing a Protective Diet.

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    Comments (30)

    1. posted by huclkengirl on July 24, 2013

      I am so excited to try this! Making it this weekend! woohoo!

    2. posted by maria avery on July 24, 2013

      How much is in a dropper?

    3. posted by maria on July 25, 2013

      I used 1 tsp of stevia. Turned out very good.

    4. posted by huclkengirl on July 27, 2013

      I think this bread is really good! A nice change for breakfast or a snack:) Yummy!

    5. posted by Denise on July 27, 2013

      This bread is delicious! Not at all dry, which I love!

    6. posted by Denise on August 17, 2013

      I made this a second time, substituting oat flour for the whole wheat flour. It was just as delicious as the wheat version!

    7. posted by Jody Perrecone on August 23, 2013

      I made the Zucchini Bread and it was excellent! I did add chopped walnuts. I think this could be made into muffins as well by pouring the batter in a muffin tin rather than a loaf pan. I omitted the stevia. Yum!

    8. posted by La Brandt on December 5, 2013

      Are dates allowed on the plan? I would like to add if they are?

      • posted by Julie Marie on December 6, 2013

        I suggest you read the FAQ section and read through the article Sugar Not So Sweet.

    9. posted by La on December 6, 2013

      Ok I will, thank you, I am trying to read as much as fast as I can,

    10. posted by Barbara Wright on August 27, 2014

      This is one of my favorite PD recipes. So moist and flavorful. I don’t even use the stevia and it is plenty sweet. Delicious!

    11. posted by kate on August 28, 2014

      Don’t have pineapple, what can I use in its place?

    12. posted by laura kotzur on September 2, 2014

      Are you supposed to drain the pineapple?

      • posted by Julie Marie on September 2, 2014

        Hi Laura,

        Do not drain the pineapple. If using a can that measures 8 ounces (1 cup) pineapple, use the whole can including the juice. If using a larger can of pineapple stir to incorporate pineapple with juice and measure one cup.

    13. posted by Vanessa Schroll on January 30, 2015

      Has anyone used a replacement for the bananas? Apple Sauce, pumpkin? I can’t eat bananas, but I love zucchini bread!

      • posted by Julie Marie on January 31, 2015

        Hi Vanessa, I haven’t tried an alternative. If you do let us know how it worked out.

    14. posted by suesuewhite on March 27, 2015

      what changes would i need to make to make this into muffins?

    15. posted by lmcleod on July 25, 2015

      I tried this last night and forgot the zucchini and it still rose well, looked and tasted great! Good recipe for breakfast or snack food. Thanks.

    16. posted by shannon rodeback on August 11, 2015

      My whole family loves this recipe! I make them into muffins and bake for 30 min. The always turn out great and they’re the perfect size to grab if we’re on the go. I’m hoping to freeze a bunch before school starts along with the breakfast brownies to have for mornings. Has anyone tried freezing them?

    17. posted by alex on June 12, 2016

      I’ve made this twice and love it! Perfect with a cup of tea!

    18. posted by Ally on July 10, 2016

      These muffins are my absolute favorite so far! I love the texture and flavor so much. I put them in my purse or cooler when I know I will be out for a while in case I get hungry. Everyone I have given them too, all of them eat a SAD diet, have really liked them. I thought I would hate baking and not like the texture of PD muffins so I put off making them for months after starting PD. Now I always make sure to have some in my fridge and freezer. When I bake the I usually bake 2 batches at a time. The only thing is when I make these I put them in my ceramic lined muffin tin in case you couldn’t tell by my first sentence. In the muffin tin I bake them for 22 minutes and they come out perfect! Try them and enjoy!

    19. posted by LJAll on July 20, 2016

      Message from Sue F in St. Thomas, who can’t quite figure out how to post it herself:
      I didn’t have pineapple so I used a can of clean mandarin oranges instead and made them as muffins — they are delish. I blended up the wet ingredients before adding the zucchini.

    20. posted by Blcoll on July 19, 2017

      Nutrition Facts
      Servings: 12 muffins
      Per muffin

      Calories 105
      Total Fat 0.3g
      Saturated Fat 0.1g
      Trans Fat 0g
      Cholesterol 0mg
      Sodium 161mg
      Potassium 218mg
      Total Carb 23.1g
      Dietary Fiber 1.5g
      Sugars 4.1g
      Protein 2.6g

      Vitamin A 1% · Vitamin C 16%
      Calcium 3% · Iron 7%
      *Based on a 2,000 calorie diet
      Recipe analyzed by

    21. posted by Karen Kane on August 16, 2017

      Made these as muffins today for the first time. I don’t have Stevia so used Erythritol. They tasted great. I’m sure you chose Stevia rather than Esugar for a reason, Julie Marie, since you are the master recipe guru! Just glad they turned out! 🙂

    22. posted by Cheryl Jezak on October 19, 2017

      The toughest part about this recipe was finding clean canned pineapple. If my garden had cooperated I would have made a LOT of this this summer and had a stockpile in the freezer. Who can’t grow zucchini? Me. NEXT YEAR! I do love having food that I can give to my baby grandson – sugar free, high fiber, wholesome and good tasting!

    23. posted by Wltrn2001 on April 29, 2018

      I just pulled zucchini muffins out of the oven and they are fantastic! I was out of stevia so I subbed 1/4 cup erythritol and added 1/4 water. Perfect amount of sweetness!

    24. posted by Kathi Bosilovatz on November 28, 2020

      All I have is chunked pineapple can I put that in a food process to make it crushed to put in the recipe?

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