We first made this bread for a relative who’s diabetic. But it was so good, the kids asked me to make another batch for them. Now it’s quickly becoming a regular part of our baking repertoire, especially with zucchinis erupting all over the garden.
Because the first couple of batches were made during my first week on the Slow Carb Diet, I didn’t get to taste it until “cheat day.” Needless to say, the slice I’d set aside earlier in the week tasted amazing.
The first batch we made adhered fairly close to this recipe on diabeticlivingonline.com, though I omitted the orange peel, used a chopped apple instead of applesauce and replaced 1/2 cup of sugar with Stevia. I also chunked up the zucchini in the blender, then mixed up the rest of the wet ingredients there before adding everything to the dry ingredients.
I have no idea what the diabetic exchanges are; click on the link above for how they were calculated for that version. Frankly, except for the Stevia, this still seems fairly carb dense to me, but I may be biased by my current Slow Carb dietary experiment. At any rate, we’re big fans, we’re probably going to make another batch this weekend, and here’s the recipe we’ve settled on for now:
- 3 cups all-purpose flour
- 18 packets of stevia (equivalent to 3/4 cup sugar)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon baking power
- 3 eggs
- 1 chopped apple or pear
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups shredded zucchini (about 3 small zukes)
- 1 cup chopped walnuts
- 1 cup semisweet chocolate pieces
- Preheat oven to 350 degrees F. Grease two 8x4x2-inch loaf pans.
- In a large bowl combine flour, sugar, baking soda,ginger, salt, cinnamon, and baking powder. In the blender combine zucchini, apple or pear chunks, oil, vanilla and eggs (being careful to crack the eggs separately first).
- Pour blended wet ingredients into bowl containing dry ingredients. Stir well, then add in chocolate chips.
- Divide mixture evenly between the two loaf pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool a few minutes before slicing.