Zucchini Bread – Diabetic friendly recipe
I know, it’s been a while since I shared a new recipe, and this one is not 100% sugar free to boot! However, the sugar was low enough that I decided to give it a try. I plan to bake it again using agave nectar to try and achieve a sugar free AND Splenda free version soon, if it works out I’ll share it here! (Oh, sorry for the bad cellphone pic, it was all I had handy). It was taste tested on my mom, of course, and she loved it!
- 3/4 cup egg white
- 1/2 cup unsweetened applesauce
- 1/2 cup fat-free margarine , melted
- 2 cups zucchini , shredded
- 1/2 cup carrot , shredded
- 3/4 cup reg. brown sugar
- 3/4 cup Splenda granular
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup walnuts , chopped
- 2 cups whole wheat flour
Preheat oven 350 degrees.
Grease and flour two medium loaf pans.
In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
Add flour slowly.
Add shredded carrots, zucchini and nuts.
Beat mixture until smooth
Pour loaf into pans.
Bake 45 mins or ’til toothpick comes out clean.