Zucchini Bread Recipe

WET INGREDIENTS

2 1/4 cup grated & drained zucchini
1/4 cup zucchini water
1/3 cup fruit sweetener
3/4 cup oil
3 eggs
1 tbsp vanilla extract

DRY INGREDIENTS

3/4 cup walnuts
2 1/3 cup unbleached white flour
4 tsp cinnamon
3/4 tsp nutmeg
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees. Lightly spray a 9" square pan with
lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with the pulsing action in a food processor, and put them aside. Grate
the zucchini using a medium grater. Place the grated zucchini in a sieve
over a bowl and use your hand to press out the extra liquid. This is the
Zucchini water. Measure our 1/4 cup and set aside. Sift the dry ingredients
together. Use an electric mixer on medium high speed to whisk the sweetener
and oil together until thickened. Then add the eggs one at a time, beating
well after each addition before adding the next. Reduce the speed to low
and stir in the vanilla and zucchini water. On the lowest speed, add the
sifted dry ingredients alternately with the grated zucchini and the toasted
walnuts. Pour the batter into the prepared pan. Place the pan on the middle
shelf of the preheated oven and bake for 45-50 minutes. A toothpick
inserted in the center of the bread will come out clean when the bread is
done. Cool the bread in its pan on a wire rack, but don't cool it too much,
for Zucchini bread is great served hot from the oven. Store it well wrapped
in plastic at room temperature.

Serves: 12

Is this Zucchini Bread Recipe Suitable for Diabetics?

This Zucchini Bread recipe is part of our category which contains diabetic Bread recipes. Because we are ignorant of your special medical conditions & the guidelines your medical team has given you, we we can`t say whether this Zucchini Bread recipe is acceptable for you. Still, because the recipe author designated it as `diabetic` it suggest that it, if nothing else, meets the basic specification for the tag `diabetic friendly`, being low in carbs and fat, and should be more healthy than a typical non-diabetic recipe. Even taking that into consideration, this Zucchini Bread recipe must only be used if you understand your own condition and are happy that the recipe ingredients are OK for you.

This Zucchini Bread Recipe comes from our diabetic Bread recipes category. Sadly it is totally out of the question for us to check every one of the diabetic Bread recipes to verify that all the recipes are totally OK for diabetes sufferers. There are in excess of two thousand individual recipes in the collection, and to validate each recipe even at 7 per week would take nearly 290 weeks. Our advice is to check the nutritional content to ensure that they are compatible with the dietary advice your medical advisors have provided. In the event that you find that this Zucchini Bread recipe is incorrect, inform us & we will withdraw the problem recipe from the diabetes friendly recipe collection.

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