This zucchini bread recipe is dairy free, soy free, gluten free, nut free, no added sugars, and super duper healthy!
Preheat Oven to 350 Degrees
Grease your pan with cooking spray. It doesn't matter what size you use, though it will change the baking time. I used a 6 X 9 pan.
Wash and dry the zucchini. Grate one cup. Set aside.
In a small bowl, mix together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Use an electric mixer to beat the eggs on medium-high (about two minutes.) Once they are fluffy and whipped, pour in the Swerve, and beat on medium for an additional minute.
Slowly stir in the applesauce, zucchini, and vanilla. Stir on LOW speed.
Gradually add the dry ingredients into the mixer, and combine.
Pour the batter into your prepared pan.
Bake loaf 30-43 minutes. It could take longer depending on the size of your pan, or your oven. Keep an eye on it and use a toothpick to determine if it is done. It should come out clean! The edges will cook slightly faster.
Let the bread cool for about thirty minutes before slicing into it.
The best way to store this bread is in the fridge. It stays extremely moist and dense when cooled. I put the bread in a large ziplock baggy.
This recipe makes 10 slices (about half an inch thick)
Nutrition Per Slice: 115 Calories, 20g Carbs, 2g Fat, 1g Protein, 2g Fiber, 3g Sugar