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!
1 c. walnuts or pecans ( I used a mix of leftover almond, walnuts and pecans)
2 c. shredded zucchini
1/4 c. vegetable oil
2/3 c. Splenda
4 large egg whites
2 tsps. vanilla
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
3/4 c. all purpose flour
3/4 c. wheat flour
2/3 c. dried cranberries
Preheat oven to 350F. Combine oil, sugar substitute, egg whites, vanilla, baking soda, cinnamon, salt, baking powder in a bowl. Beat at medium speed about 30 seconds. Add flour, hand mix until moistened. Stir in the rest of the ingredients. It will seem very dry at first but keep mixing it well until it comes together. The zucchini juices will moisten the batter eventually.
Pour into a well-oiled and floured loaf pan. Bake for about 65 to 75 minutes, depending on how brown you want it to come out. Cool completely before removing from the pan.