Zucchini bread is the ultimate way to use up a summer garden's worth of zucchini, and this Jaca-adjusted version delivers the same moist, spiced, tender loaf with none of the conventional sugar. We replace all of the sugar in the original loaf — 1 cup total — with 2 cups of granular Jaca (100% pure allulose), doubling the amount because allulose is only about 70% as sweet as the sugar we grew up with. A small spoonful of molasses stands in for the caramel depth of the brown sugar. This is a Jaca-adjusted healthier version.
Prep time: 15 minutes | Cook time: 60 minutes | Makes: 1 loaf (about 10 slices)
Ingredients:
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup Jaca (allulose), granular — replaces 1/2 cup brown sugar at the 2x ratio
- 1 tablespoon molasses (optional, for brown-sugar depth and color)
- 1 cup Jaca (allulose), granular — replaces 1/2 cup granulated sugar at the 2x ratio
- 2 large eggs, room temperature
- 1/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, not packed or squeezed dry)
- 1 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the vegetable oil, both cups of granular Jaca, the optional molasses, eggs, applesauce, and vanilla until smooth. This is the Jaca swap — 2 cups of allulose stands in for the 1 cup of brown and granulated sugar, since allulose is only about 70% as sweet, and the molasses adds the caramel note of brown sugar.
- Fold the shredded zucchini into the wet ingredients. There is no need to squeeze the zucchini dry — that moisture keeps the loaf tender.
- Pour the dry ingredients into the wet ingredients and gently fold together until just combined. Do not overmix. Fold in the walnuts or chocolate chips, if using.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 55 to 70 minutes, until a toothpick inserted in the center comes out mostly clean. Because allulose browns faster than conventional sugar, loosely tent the loaf with foil after about 30 minutes to keep the top from getting too dark.
- Let the bread cool in the pan on a wire rack for at least 1 hour before removing and slicing. Allulose-baked loaves firm up as they cool, so this rest is important for clean slices.
Tips:
- Jaca is about 70% as sweet as conventional sugar, which is exactly why we double it — 2 cups of allulose in place of 1 cup of sugar gives you the same moist, sweet loaf with no added sugar.
- Do not squeeze the shredded zucchini dry. That extra moisture is what keeps the crumb soft and tender.
- Allulose browns faster than conventional sugar, so tent the loaf loosely with foil after about 30 minutes if the top is getting too dark before the center is set.
- Let the loaf cool fully — at least 1 hour — before slicing. Allulose-baked goods set as they cool, and slicing too early can make the bread gummy.
