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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  1. I just pulled zucchini muffins out of the oven and they are fantastic! I was out of stevia so I subbed ¼ cup erythritol and added ¼ water. Perfect amount of sweetness!

  2. 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!

  3. 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! 🙂

  4. 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

  5. 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.

  6. 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!

  7. 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?

    1. 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.

  8. 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!

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