Breads & Baked Goods

Succulent Zucchini Bread

From the kitchen of Mary Ringlein

This version of zucchini bread, adapted for diabetic dietary needs with DiabetiSweet and whole wheat flour, reflects the thoughtful adjustments that home cooks make when health requires it without sacrificing the tradition that makes a recipe worth keeping. Mary Ringlein's inclusion of crushed pineapple — moistening and sweetening without sugar — is a clever and genuinely delicious solution.

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Ingredients

Instructions

  1. Lightly coat 2 loaf pans with cooking spray.
  2. In large bowl, beat eggs. Add oil, DiabetiSweet, vanilla, pineapple, and zucchini.
  3. In second bowl, sift together flours, soda, powder, cinnamon, nutmeg, and salt. Add nuts.
  4. Mix dry ingredients into egg mixture until just combined.
  5. Spoon into loaf pans.
  6. Bake at 375° for 40 minutes or until tester comes out clean.
💡 Tip: A lighter, diabetic-friendly version of a family classic.