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Low Sugar Zucchini Bread

Serve this bread with honey so guests can enjoy it sweeter if they desire

3 cups shredded zucchini (about 3 medium)
4 cups all purpose flour
1/2 cup chopped walnuts, toasted
1/4 cup molasses
5 tsp baking powder
1 Tbsp lemon zest
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cup almond milk
6 Tbsp vegetable oil
2 tsp vanilla extract
2 large eggs

1. Preheat oven to 350. Press zucchini between several layers of paper towels to drain. 
2. Combine ingredients flour through nutmeg in a large bowl. Make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl and whisk together. Add zucchini, stir. Add to flour mixture and stir just until moist. Divide batter between to 8 x 4 inch loaf pans coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes, then remove from pans and cool completely on a wire rack.