sugar-free whole wheat zucchini bread
We had a bumper crop of zucchini this year, so what to do? I took a basic zucchini bread recipe and tweaked it so that my hubby and I could enjoy a healthier version. We're not diabetic but we have avoided excess sugar consumption for some time now, and we're trying to incorporate more whole grains and fewer refined flour products into our diet. For those of you who want or need a sugar-free alternative to the original, here's a solution for you! I used a product called "Stevia in the Raw," which is a natural, plant-based low calorie sweetener. The texture turned out better than many sugar-free baked goods I've tasted. Tried it for the first time today and my husband loves it. Looks like I'll be putting good use to that garden bounty!
Ingredients For sugar-free whole wheat zucchini bread
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3eggs or 6 egg whites
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1 1/4 ccanola oil
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1 1/2 cstevia-in-the-raw cup-for-cup sweetener
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1 tspvanilla
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2 cgrated unpeeled raw zucchini
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2 cwhole wheat flour (i use king arthur brand)
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2 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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1 tspcinnamon
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1 pinchcloves
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1 cchopped walnuts
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1/4 cmilk (i used silk almond milk)
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1/4 corange juice (optional...don't thin batter too much)
How To Make sugar-free whole wheat zucchini bread
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1Preheat oven to 350 degrees. Beat eggs, oil, stevia sweetener and vanilla until light and thick. Sift together dry ingredients. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts. Pour into greased pan(s). I also cover the bottom of the pan with a strip of waxed paper to prevent bread from getting stuck. If you do a loaf pan, the recipe calls for 1 hour 15 minutes or until done. I used 3 mini loaf pans and they were baked in about 30-35 minutes.
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