Zucchini Bread for the Diabetic



I made some adjustments to my usual recipe for Zucchini Bread and turned it into a healthier and lighter one even my diabetic mother can enjoy with a clear conscience.

Actually, this bread I’m making is my “pasalubong” or souvenir for my mom when I see her next week.  I used part whole wheat flour, a sugar substitute instead of sugar, egg whites instead of whole eggs, more zucchini and less oil.  For added flavor, I threw in somecinammon, plenty of nuts and dried cranberries.

This was perfect…I urge you to try it.

I intend to freeze it, wrap it well, hand carry it back home…and cross my fingers it survives the one and a half days trip across the Continental Divide and the Pacific! Continue reading “Zucchini Bread for the Diabetic”

Banana Walnut Cranberry Bread

All good things in one loaf.  Doesn’t that look like it’s ready to burst in luscious goodness guaranteed to make a great morning?

I made this last Sunday for breakfast.  The recipe started out as plain old banana bread from my old stand-by Betty Crocker Cookbook.  I did go a little over the top when I found some dried cranberries from Christmas in my pantry.  Then I decided to add a handful more walnuts and an extra egg just to make the bread cakey-er. Continue reading “Banana Walnut Cranberry Bread”