Zucchini Bread with Truvia® Baking Blend

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.



Step: 1

Preheat oven to 350 degrees F.

Step: 2

Spray two 8 x 4 bread pans with non-stick cooking spray.

Step: 3

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.

Step: 4

In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.

Step: 5

Stir dry mixture into the wet mixture. Add chopped pecans (optional).

Step: 6

Pour batter into pans and level.

Step: 7

Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Step: 8

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.

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