Sunday, October 14, 2012

A Healthier Twist On Zucchini Bread

A while back I posted a recipe for Zucchini Bread that is absolutely fab!

But, I found that Ryder ended up eating it everyday, and this started concerning me considering the sugar content. It's not too bad, but enough to make me pause.

So I decided to come up with a more breakfast-y bread that was sugar free, and even more healthy than the original recipe.

*Keep in mind, this recipe isn't as sweet as the original.

Sugar Free Zucchini Bread

1/3 c. agave nectar
2 bananas, mashed
1 c. applesauce
2 c. shredded zucchini
3 eggs, beaten
1 Tbsp vanilla
3 c. flour
3/4 c. bran
1/4 c. flax seed
1 Tbsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c. raisins
1 c. nuts

Preheat oven to 350 degrees. Grease two loaf pans.

Mix together agave, bananas and applesauce till smooth. Then add zucchini, eggs and vanilla. Set aside.

Mix flour, bran, flax seed, cinnamon, salt, baking soda and baking powder. Add raisins, then nuts. Combine with zucchini mixture.

Pour dough into prepared pans. Bake for 30 minutes.

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