Zucchini bread is a wonderful treat that is even good as a dessert or as an accompaniment to dinner. It is made even more wonderful with the flavorful addition of blueberries.
The following is a variation of my diabetic zucchini bread recipe. Truth is, though, that this is so flavorful that non-diabetics love it and most can’t tell that it is a recipe that was specifically designed with diabetics in mind.
This recipe contains no sugar, but it is high in fiber. It is also quite sweet. It also isn’t very difficult to make.
Blueberry zucchini bread ingredients (for 2 loaves):
- 3 cups whole wheat flour
- 2 1/2 cups Stevia In The Raw or similar stevia product
- 2 cups shredded zucchini (with or without the skin)
- 1 cup blueberries
- 1/2 cup raisins
- 1/2 cup real dried currants (optional)
- 3 eggs
- 3 tsp cinnamon
- 3 tsp vanilla extract
- 1 cup extra virgin olive oil or Canola oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Blueberry zucchini bread instructions:
1. Mix all ingredients together thoroughly. It is easiest to do this with your hands. The batter should be runny.
2. Pour the batter into two 8 x 4 inch greased and floured loaf pans.
3. Bake at 325 F for 50 to 70 minutes, or until a knife inserted in the middle of the loaf comes out clean. Cooking time can vary a little depending on the oven, altitude, and similar considerations.
4. Remove from the oven and invert the pans on a cookie sheet, allowing them to cool. They should then be easy to remove from the pans.
If you like nuts, you can add crushed walnuts or almonds to the mix, prior to baking. This bread can be frosted if desired, but we usually don’t bother.
It is very difficult to tell that the blueberry zucchini bread contains no sugar. Of course, sugar can be substituted for the Stevia In The Raw, but the flavor isn’t changed appreciably.
This is a ‘must try’ bread. It is so delicious that even people who don’t like zucchinis tend to adore this bread.