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”