Friday, June 28, 2013

Sugar Free Zucchini Bread

I had great success with my zucchini bread recipe I made the other day. It was a bit to sweet though.  I am going to try and make a loaf with no added sugar and with reduced fat.


  • 1 3/4 cups whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup very ripe, mashed bananas
  • 2 tsp vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup grated carrots
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins, plumped


  1. Preheat oven to 325º. Grease an 8"x8" baking pan. Set aside. 
  2. In a small pan, bring 1 cup water to a boil. Remove from heat, add raisins and stir. Cover and let sit for 10 minutes. Drain.
  3. Sift flour, salt, baking powder, soda, cinnamon and cardamom together in a bowl.
  4. In another bowl, mix eggs, olive oil, mashed bananas and vanilla. Add dry ingredients and mix until just incorporated.
  5. Stir in zucchini 35 to 45 minutes or until a toothpick in the center comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and finish cooling to room temperature.

Notes For Next Time:

  • Let the bananas ripen more so the bread is a bit sweeter. They were still yellow with the tiniest brown spots. Wait til they are black.

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