Tuesday, August 18, 2009

Low-Sugar and Whole Wheat Zucchini Bread Recipe with Blueberries and Pecans

Low-Sugar and Whole Wheat Zucchini Bread Recipe with Blueberries and Pecans found on KalynsKitchen.com
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!)

Ingredients:
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

Instructions:
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.)

Click Here for Printer Friendly Recipe

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.

Nutritional Information?
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.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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39 comments:

  1. Kalyn - I have been a long time reader of your website - I love it! I have really learned how to cook and think for myself in the kitchen - you've helped me overcome my frozen-dinner/fast food habits. Not to mention that you're also teaching my husband these things by proxy (he cooks about half the time). I appreciate your work so much!

    Also, you introduced me to the foodblogsearch - which is absolutely indispensable for me. I had the same idea and consulted the search for a savory zucchini bread. I was going to adapt one of the savory zucchini recipes I found on there for onion/parmesan savory zucchini bread - essentially a lot less sugar with 1/2c parm and some sautéed onions - add a little bit of oregano/thyme. I haven't tried it yet as I am out of eggs, but I hope to tonight. I will let you know how it goes!

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  2. When I made zucchini bread for my kids they loved it. I would have never of thought to make it before I had them, but now I am always looking for new recipes to expand their little taste buds. Next one I try will have to have some blueberries in it, and maybe some pecans. They aren't the biggest nut fans yet.

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  3. Kalyn, this looks moist & tasty! I think the blueberries would be lovely with the zucchini. And I do love that the bread is whole wheat.

    Ideas for savory zucchini bread: caramelized onion & Parmesan cheese, roasted red pepper & goat cheese or feta, smoked cheddar & green onions, curry zucchini bread...

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  4. Rebecca, thanks for the nice feedback. I love FBS too, use it all the time. Would love to hear how that recipe turns out, so come back and leave the link if it's a keeper!

    Rachael, the blueberries were great in this. I'm not much of a fruit-eater, so I'm always trying to find ways to eat more fruit, especially the fruits like blueberries that are so nutritious!

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  5. Blogger is posting comments after I've already replied again, but Dara (Cookin' Canuck above) thank you for the great savory zucchini bread ideas!

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  6. This looks really terrific. I made a much more sugar/fat laden version a couple of summers ago w/ zucchini + blueberries. It's a wonderful combination.

    I was just looking at some zucchini sweet recipes yesterday. Seems like the right time of year to experiment with it since most gardens are bursting with it at this point in the summer!

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  7. I love that you added in blueberries! I added dried cranberries to mine and loved that. I can't wait to try the fresh fruit!

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  8. Adding blueberries to a zucchini bread is a great idea! I really like the blues and greens in that bread!

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  9. I want to bite this cake. Good post.

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  10. Kalyn,

    When you list Splenda in your ingredients, do you use Splenda for baking (1/2 sugar & 1/2 Splenda) or just regular Splenda granulated?

    Thanks,
    Lisa

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  11. Thank you for the nice comments everyone. Lisa, I'm avoiding sugar so I just use granulated Splenda, but the Splenda for Baking would definitely work if you don't mind the sugar.

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  12. I have both blueberries and zucchini in plenty...and if not, the local market will supply! Thanks for the great idea.

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  13. This looks delicious! I'm defn. going to try this one!!! I love zucchini bread and never thought to add blueberries. And I love pecans. Can't wait to get some zucchini and try!

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  14. I keep seeing recipes for zucchini breads, and I have yet to try one. This one looks so marvelous-full of color and great ingredients!

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  15. Oh my, I almost let zucchini season pass me by, thanks for the reminder! That bread looks lovely.

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  16. That looks like an excellent zucchini bread - and I always love blueberries! I usually toss the berries (while frozen or fresh) with a little flour so the berries don't sink - but yours look just fine. Speaking of blueberries, this morning I made blueberry muffins, tossing the berries with flour and a little lemon verbena sugar - then forgot to add the sugar! Can you believe the muffins tasted almost the same without the extra sugar? I was really surprised. ( I whizzed a few leaves of lemon verbena in the food processor, then added two T. sugar and whizzed again, then sprinkled it on the berries)

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  17. Kalyn - I was just wondering what else I could do with the glut of zucchini the garden has produced this year. This looks like a wonderful addition to my repertoire, though I, like you, am more of a cook than a baker. I was surprised to read you wish you had a KA stand mixer. I only own a hand mixer and have been trying for years to discover the right stand mixer to purchase but if a hand mixer works so well for you, maybe I will just stay with it!

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  18. This is such a lovely recipe Kalyn!..pictures are so drool worthy!

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  19. Kalyn, your are getting better at baking. Love this!!

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  20. Kaylyn-thanks for all of the great recipes and tips that you share with us! Do you think regular whole wheat flour would work in this recipe instead of white wheat?

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  21. This sounds like the perfect breakfast treat! Not too sweet and chockful of nutrients.

    I bet a savory southwestern zucchini bread would be great with some cheddar, cilantro, and cumin.

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  22. Thanks again for the nice feedback on this recipe. Planning to try a savory zucchini bread of some type this weekend.

    Carol L., I think the white whole wheat flour is quite different in flavor and texture than whole wheat flour (white whole wheat is much more like white flour) so I'm not sure how whole wheat would work here. Love to hear what you think if you try it though.

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  23. This looks like such a fantastic bread! We just got back from Michigan where we picked fresh blueberries - I've been looking for some recipes :)

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  24. I apologize but I rarely comment, though I read (and LOVE) your blog. Many thanks for all you offer us.
    I almost feel guilty getting all this for free! lol

    Nancy

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  25. Meghan, fresh blueberries! Now I'm jealous.

    Nancy, please don't feel guilty!! Of course I always appreciate comments, but I can also tell how many people are visiting, which is also appreciated.

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  26. Yipee, you have a recipe for zucchini bread, I'll make zucchini bread. Another way to use up my zucchini.
    xox

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  27. love this mix of flavours - those blueberries really liven up that bread

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  28. This looks fantastic. I love using whole wheat!

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  29. Well, I'm off to make my third batch of this with what is probably the last of the zukes out of the garden. This stuff is addictive! And to keep myself from eating it a loaf at a time, I'm baking it in muffin tins and freezing them in bags of four. You've had so many good zucchini recipes this summer (still haven't done the carpaccio...) but my zukes are all heading into this one lately! Thanks again. 'Just love your site!

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  30. Lorene, so glad you are liking the recipe! (And thanks to everyone else, I do read all the comments even when I don't manage to respond.)

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  31. I needed to use up some zucchini in a no-fail-to-impress-my-kids recipe, and this was awesome! I used whole wheat instead of white whole wheat, and still tasted great! And unfortunately, I didn't have blueberries on hand so I threw in a banana. Could've probably reduced the splenda a bit as a result, but still fantastic!!

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  32. Devi, glad they liked it, and also happy to hear it will work with regular whole wheat flour, thanks!

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  33. With all the raves, I guess you don't really need one more, but here it is. I made it with sugar for my kids and am now baking another with Splenda, since I have it and have not tried baking with it. I just love the combination of veg, fruit and nuts. Thanks for a great recipe!

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  34. Jana, always like to hear that someone likes the recipe, thanks!

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  35. Does this recipe work for muffins as well?

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    Replies
    1. I'm sure it would, although I'm not completely sure how many muffins it would make and how long they would take to cook.

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  36. This is good stuff, thanks for the recipe! I always try to stuff in more zucchini than the recipe asks for and this recipe didn't seem to mind.

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  37. Kalyn,
    I just tried this using my King Arthur White Whole Wheat, a whole zucchini instead of just one cup (1 1/4+), 2/3 cup organic Blue Agave and coconut oil instead of canola. No nuts though. It's delicious.

    I'm one month in to South Beach and we're working on finding new and better ways to do the old favorites. My 2 year old was excited to make zucchini bread again!

    Your blog has been a big help to me. Thank you.

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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