There’s a little cafe in the Mussoorie, India, nestled in the foothills of the himalayas where they sell fantastic Zucchini bread. We lived there a few months 4 years ago, studying the Hindi language. I loved to sit in the cafe, write my Hindi journal, drink my chai and eat a slice of their divine zucchini bread.
Fast-forward 4 years and I live in a crazy mega-city, don’t have any idea where I could buy zucchini bread and don’t eat sugar and gluten anyway . . . so I head to the kitchen and come up with my first husband-approved sugar free baked good! Victory!
My first 6 months gluten-free, I’ve only used sugar-substitutes that were fruit, such as bananas, no sugar added apple juice and date sugar (ground up dried dates.) More on sugar substitutes soon, but for now, I’ll just say that I branched out and used Stevia powder in this recipe for a few reasons.
- I knew it would make it sweeter and therefore more husband friendly.
- I’ve had it sitting in my cabinet waiting its turn for use.
- Most importantly, I was thinking I’d need around 2 cups of sugar substitute and only had 2/3 cup of date sugar on hand :).
Here’s exactly what I did and it was super-yummy. (Soon, I’ll post about how to switch out sugar and other substitutions when you don’t have something specific on hand.)
- 3/4 cup golden raisins (optional, but I love them!)
- 1/2 cup mashed ripe bananas (one large or two small)
- 1 tsp stevia powder
- 2/3 cup date sugar
- 1 cup oil (wanted to use 1/2 cup applesauce and 1/2 cup oil but I was out of applesauce and apples! I recommend it)
- 3 eggs
- 2 cups grated zucchini
- 2 tsp vanilla
- 3 cups gluten-free flour mix* (or plain flour)
- 3 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 3/4 cup chopped nuts (optional. I used pecans)
- Preheat oven to 325*.
- Grease 2 loaf pans.
- Place raisins in a bowl of warm water to “plump.”
- Beat eggs until frothy
- Mix oil, bananas, stevia and date sugar into the eggs.
- Stir in grated zucchini and vanilla.
- Combine the rest of the ingredients in a separate bowl.
- Add your wet ingredients to your dry ingredients and stir until everything is wet.
- Drain your raisins, dry them with a towel and stir them into the batter.
- Divide the batter between your two pans and spread the top evenly. (It will be a little thick.)
- Bake for 60-70 minutes.
- Cool in pan for 10 minutes, then place on a cooling rack. I usually can’t wait to eat something I’ve baked and this is the first time I must say it was better when it wasn’t really hot. Let it cool almost completely or it will fall apart!
- I store mine in the fridge because gluten free baked goods spoil easily.