|Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans!|
I still have lots of zucchini in the garden, so I had good results adapting Elise's recipe to make Zucchini Muffins, I decided to try making zucchini bread. My first zucchini bread attempt was not a keeper, but for the second try I came up with this recipe that I really liked. I'll always be more of a cook than a baker, but I was excited that I managed to adapt ideas from a few different recipes and get zucchini bread that worked for my low-glycemic way of eating.
Last night I made dinner for my sister Pam, her husband Kelly, and my niece Alyson (after Kelly hooked up my new natural gas grill, thanks Kelly!) and they gave the zucchini bread three thumbs up. Putting blueberries in was an impulse that worked out, but if you don't have blueberries I think you could use another cup of zucchini (with maybe a bit more cinnamon) or add some other type of fruit.
Mix white whole wheat flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
This next step made me wish I had a KitchenAid stand mixer, but I used my hand mixer to beat the eggs and sweetener, and it worked great.
Once eggs have tripled in size, add the canola oil and vanilla and stir to combine.
Then stir in one cup of grated zucchini. (Since I only used one cup of zucchini, I just grated it by hand this time.)
Next mix the dry ingredients into the wet ingredients. The batter will be very stiff. If it seems like it will be too stiff to be able to mix in the nuts and blueberries, add 1-2 T water.
Gently stir in the fresh or thawed blueberries and chopped pecans, just mixing enough to get them distributed in the batter.
Spray a loaf pan with non-stick spray or oil, then put batter in and spread around. (I used a rubber scraper to get the stiff mixture to fill the pan evenly, and at this point I wondered whether the recipe was going to work!)
Here's how the finished loaf looked as it was cooling in the pan, probably not good-looking enough to win any baking awards, but this was definitely tasty!
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans
(Makes one loaf, recipe created by Kalyn with inspiration from several other recipes, but especially one I found in The Splenda World of Sweetness, sent to me several years ago by my friend Amy from Cooking with Amy, thanks Amy!)
1 3/4 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup Stevia In the Raw Granulated Sweetener or Splenda (or sugar)
2 large eggs
1/2 cup canola oil
1 tsp. vanilla (I used Mexican vanilla)
1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
1-2 T water (as needed, if batter is too stiff, I used 1 T water)
1 cup fresh or thawed blueberries
1/2 cup chopped pecans
Preheat oven to 350F (175C) and spray loaf pan with oil or non-stick spray. (Most recipes I saw called for 8" x 4"loaf pan, but my pan was 9" x 5" and it was fine.)
In a small bowl, combine white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a bowl that's large enough to hold all the ingredients, beat the Splenda or Stevia and eggs with an electric mixer or hand beater until the eggs triple in size, about 5 minutes. Stir in canola oil and vanilla, then stir in grated zucchini.
Add the flour mixture to the wet ingredients and stir until combined. (The mixture will be stiff, but if it seems too stiff to be able to add blueberries and pecans add 1-2 T water.) Fold in blueberries and pecans, mixing just enough to get them distributed in the batter. Spread the mixture into loaf pan.
Bake zucchini bread 45-50 minutes, or until toothpick tester stuck into the center of the loaf comes out clean. (For me that took 50 minutes, but I was baking it in a toaster oven.) Let the bread cool in the loaf pan on a wire rack for 10 minutes, then use a knife to run around the edge of the bread and remove the loaf to cool a few minutes more on the wire rack before slicing.
This bread is great warm or cold. I've been eating it re-heated in the microwave for about a minute, which works great. (If anyone tries freezing this, I'd love to hear how it works.)
South Beach Suggestions:
Made with white whole wheat flour and Splenda or Stevia, this recipe would be good for phase 2 or 3 of the South Beach Diet. It's a fairly calorie-dense recipe, so for phase 2, don't overdo it on the portion size.
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Ideas with Whole Wheat Zucchini Bread or Muffins:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions (plus 25 more ideas for baking with Zucchini) ~ Kalyn's Kitchen
Whole Wheat Zucchini and Cherry Bread from Daily Unadventures in Cooking
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans from Kalyn's Kitchen
My Special Zucchini Bread from 101 Cookbooks
Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese ~ Kalyn's Kitchen
Tender Whole Wheat Zucchini Bread from 5 Second Rule
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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