This sweet, dense bread recipe comes from the 100 Days of Real Food website. This was a lifesaver when our family took the 100 day challenge to eat nothing but real food. It is so delicious! You can hardly tell it is sugarless. My kids thought it was the best treat ever. (Along with the Pecan Maple Breakfast cookies, and whole-wheat donuts found on the same site!)
Whole-Wheat Sugar Free Zucchini Bread
Ingredients
- 3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
- 1 tablespoon cinnamon
- 1 ½ teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- ¾ cup oil (I used coconut oil)
- ½ cup honey
- 1 teaspoon vanilla
- 3 cups grated zucchini
- 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)
Instructions
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
- Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
Notes
If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. For one larger loaf pan bake for 50 – 60 minutes. For muffins bake for 15 - 20 minutes. Enjoy and don't forget to freeze the leftovers!
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