You know that I have been trying to make Zucchini Bread for a while. I love to get a piece every time I go to Nordstrom’s Ebar, share half of it and get some coffee before I go shopping. I love the vanilla and spice taste of the bread, but I worry about the amount of sugar and butter which makes it a little heavy for my taste. I even bought a “Baking for 2” magazine and tried to lighten their recipe up, it was not an epic fail but I didn’t succeed, it turned out too dry and bland. The second time, I used olive oil and THAT was an epic fail, to the extent that I had to throw the entire loaf to the garbage.
This time I decided to substitute sugar in equal amounts with Truvia (the baking blend). I never used that ratio before, and I also mixed white Truvia and brown just to give it a try. I was curious about what would be the result. I cannot begin to tell you how delicious the Zucchini Bread came out, delicious is an understatement for those who really like this kind of bread, exquisite!
You really need to try to make this bread. The prep time is only 15 minutes and I am sure you will love it. It is moist, sweet and has the right combination of spices. It has a little crunch from the walnuts and better yet, no bitter aftertaste. The only problem is that you won’t be able to stop eating it. At least, we couldn’t. The loaf lasted two days and just between Guy and me. We have officially beat our own food Terminator record.
It is divine on its own and also toasted with butter and jelly, as a snack, breakfast or dessert. But of course if you ask me, you should always pair it with tea of coffee.
I am posting this very late today since I have been feeling under the weather all day!
Recipe adapted from Sally’s Baking Addiction.
Skinny Zucchini Bread
Yield: 1 loaf
1 1/2 cup of all purpose flour
Over 1 cup of zucchini, shredded
(I used almost 1 1/4 cup)
1 tsp cinnamon
1 pinch all spice
1 pinch nutmeg, freshly grated
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup yogurt, I used fat free vanilla
1 tsp vanilla extract
1/4 cup vegetable oil
3/4 cup white baking truvia
1/2 cup brown baking truvia
1/4 cup walnuts, chopped, and some extra to sprinkle over the top
Preheat oven at 350° Fahrenheit. Spray a 9 x 5 pan with cooking spray.
Place the egg, vanilla, yogurt, vegetable oil in a medium bowl and add the truvia. Whisk until all ingredients are mixed.
Place the flour, cinnamon, baking soda, baking powder, salt, nutmeg, allspice in a large bowl and mix lightly with a fork. Add the wet ingredients mixture – eggs, vegetable, etc. and whisk together until they are all mixed without any lumps, try not to over mix the batter. Add the zucchini and walnuts and fold until they are incorporated.
Pour into the pan and distribute evenly. Sprinkle some chopped walnuts over the top and place in the oven for about 40 – 45 minutes or until a toothpick is inserted in the center and comes out dry and clean.
Let it cool for about 10 minutes and loosen sides from pan, remove from pan and place on cooling rack. Wait about an hour before slicing and serving.
You could replace walnuts for pecans. You could use only one kind of Truvia, whichever you prefer, white or brown.