Zucchini Bread with Truvia® Baking Blend

Zucchini Bread with Truvia® Baking Blend

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"This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version."
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1 h 30 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Spray two 8 x 4 bread pans with non-stick cooking spray.
  3. In a large bowl, beat eggs until frothy. Gradually add Truvia(R) Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini.
  4. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  5. Stir dry mixture into the wet mixture. Add chopped pecans (optional).
  6. Pour batter into pans and level.
  7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes and remove to a wire rack to complete cooling.



I loved this bread. This was my first experience with Truvia and I'm very pleased. I followed the recipe exactly but poured it into a (one) bigger loaf pan and it turned out great. Cake like t...

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