Low Sodium Homemade Zucchini Bread

Indulge in the wholesome goodness of Low Sodium Homemade Zucchini Bread, a deliciously soft and moist treat that’s perfect for a healthier snack or breakfast option. This heart-friendly recipe swaps high-sodium ingredients for natural flavor boosters like fresh zucchini, warm cinnamon, and nutmeg, creating a subtly sweet and spiced loaf. Featuring unsalted butter, unsweetened applesauce, and the natural crunch of optional walnuts, this zucchini bread is packed with wholesome ingredients while being easy to make in just over an hour. Whether you enjoy it plain, with a spread of butter, or alongside your morning coffee, this low sodium treat is sure to become a favorite. Perfect for meal prepping or sharing, it’s a guilt-free baked good the whole family will love.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups Zucchini
• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.5 cup Unsalted butter, melted
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Unsweetened applesauce
• 0.5 cup Chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a non-stick spray or line it with parchment paper.

Step 2

Wash and dry the zucchini. Grate the zucchini using a box grater until you have 2 cups. Do not peel the zucchini.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.

Step 4

In a separate medium bowl, mix the granulated sugar, brown sugar, melted butter, and eggs until well combined.

Step 5

Stir in the vanilla extract and unsweetened applesauce into the sugar mixture.

Step 6

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 7

Fold the grated zucchini into the batter. If using walnuts, fold them in as well.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 10

Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Step 11

Slice and enjoy your low sodium zucchini bread. It can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1181.9g)

Amount per serving	% Daily Value*
Calories	3172.5

Total Fat 149.9g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 630.3mg	0%
Sodium 4477.8mg	0%
Total Carbohydrate 423.2g	0%
Dietary Fiber 16.2g	0%
Total Sugars 223.5g
Protein 51.6g	0%

Vitamin D 80IU	0%
Calcium 268.4mg	0%
Iron 17.0mg	0%
Potassium 1570.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 6.4%

Carbs: 52.1%