A lighter whole wheat zucchini bread with crushed pineapple and walnuts. Mary Ringlein’s lower-sugar version uses a mix of all-purpose and whole wheat flour for a heartier, more complex loaf.
Ingredients
3 eggs (or egg substitute)
⅓ c canola oil
7 packets DiabetiSweet (or ¾ c sugar — see note)
1 Tbsp vanilla
1 (8 oz.) can crushed pineapple, drained
2 c zucchini, grated
1½ c all-purpose flour
1½ c whole wheat flour
2 tsp baking soda
½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp ground nutmeg
1 tsp salt
1 c chopped walnuts
Instructions
Preheat oven to 375°F. Lightly coat 2 loaf pans with cooking spray.
In a large bowl, beat the eggs. Add oil, DiabetiSweet, vanilla, drained pineapple, and grated zucchini. Mix well.
In a second bowl, sift together both flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in the walnuts.
Add the dry ingredients to the egg mixture and stir until just combined — do not overmix.
Spoon the batter evenly into the prepared loaf pans.
Bake at 375°F for 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack.
DiabetiSweet substitution: DiabetiSweet is no longer widely available. Substitute ¾ cup of regular granulated sugar, or use any equivalent sugar substitute (Splenda, Swerve, etc.) — follow the package conversion for 7 packets.
