This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
Preheat oven to 350 degrees F.
Spray two 8 x 4 bread pans with non-stick cooking spray.
In a large bowl, beat eggs until frothy. Gradually add Truvia® Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
Stir dry mixture into the wet mixture. Add chopped pecans (optional).
Pour batter into pans and level.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes and remove to a wire rack to complete cooling.
Per Serving: 169 calories; protein 2.1g; carbohydrates 18.2g; fat 11.5g; cholesterol 20.5mg; sodium 163.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.