Sugar Free Whole Wheat Zucchini Bread Recipes

Steps:

• 1. Preheat oven to 350 degrees. Beat eggs, oil, stevia sweetener and vanilla until light and thick. Sift together dry ingredients. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts. Pour into greased pan(s). I also cover the bottom of the pan with a strip of waxed paper to prevent bread from getting stuck. If you do a loaf pan, the recipe calls for 1 hour 15 minutes or until done. I used 3 mini loaf pans and they were baked in about 30-35 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
• In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Steps:

• Shred zucchini and squeeze in paper towels to remove excess liquid.
• In a large bowl mix the zucchini, eggs, applesauce and vanilla (stir by hand).
• In another large bowl mix together the flours, baking powder, baking soda, cinnamon and salt and then sift together at least twice if not three times. Add the walnuts at this point.
• Stir the dry ingredients into the wet ingredients while adding the splenda in this step. Incorporate only until the mixture is wet.
• Spray large loaf pan with Pam for Baking and spread mixture into pan.
• Bake at 350°F for 55-75 minutes; checking periodically by sticking a knife into the center.
• When knife comes out clean, remove from oven.
• Let sit in pan for about 15 minutes and then remove from pan and allow to cool on a wire rack. Store in a large zip lock bag and keep in fridge for freshness.

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.