Mountain Style Diabetic Zucchini Bread Recipe

diabetic zucchini bread

diabetic zucchini bread

One of the fruits I particularly love to grow in my garden is zucchini. That probably comes as little surprise to anyone who knows me or who reads much of my writing. In the garden, my expertise is really in growing tomatoes, but zucchinis are so easy to grow that there is usually a bumper crop. Because of this, I have many zucchini recipes and a few of those happen to be for zucchini bread. The following is my personal favorite.

Last year, owing to the fact that we had eight zucchini plants, we found ourselves with a huge number of zucchini fruits. I decided that I wanted to bake a loaf of zucchini bread for our wonderful church pastor. When I mentioned it to his wife, also a pastor, she let me know that he’d love it, but that he was a diabetic. I simply altered my favorite recipe and turned it into zucchini bread for diabetics. It tastes so good that I cook it this way most of the time even though I’m not diabetic.

The recipe calls for flour. If a person is mildly diabetic, I use wheat flour. If they are strongly diabetic, I use rice flour or other diabetic flour. Rice flour is preferable, but more expensive.

To prepare the zucchini, thoroughly wash the skin, chop off both ends, then slice it in half and core it if seeds are forming in the zucchini. It can then either be grated, fine chopped in a food processor or put through a hand crank meat grinder, skin and all. The skin of a zucchini contains a huge amount of vitamins and minerals.

Diabetic Zucchini Bread Ingredients (makes 4 loaves)

6 cups flour
4 cups Stevia In The Raw
4 cups grated zucchini
1 cup raisins
1 cup dried currants
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
5 teaspoons cinnamon
1 teaspoon nutmeg
6 eggs
2 cups canola oil
4 teaspoons vanilla

Diabetic Zucchini Bread Instructions

1. In a big bowl, mix the dry ingredients, then add the eggs, oil and vanilla. Mix thoroughly.

2. Add the zucchini, raisins and currants and mix again.

3. The batter should be runny. Pour this into four greased and floured bread pans.

4. Bake at 350 F for 1 hour to 1 hour 20 minutes, until done. The bread is done when a butter knife slipped into the center of the loaves comes out clean. Cooking time will vary a little depending on the oven and the altitude.

This is wonderful when served warm, spread with real butter. It is nearly as good when it is cold. The loaves can be frozen for eating later, if desired.

If you wish, you can add crushed walnuts and/or slivered almonds, too.

This zucchini bread is great, whether you are diabetic or not. It is healthy, either way. The ‘special touch’ is provided by the raisins and currants. Dried cranberries can also be added for even more of a treat. It is good enough to eat as a dessert. Everyone who tastes it around here can’t wait for me to start harvesting zucchinis each year so I will make some bread. As put by our pastor, “This zucchini bread is a true blessing.”

We could all use a blessing, right?

  • Comments

    1. Profile photo of Kyla Matton Osborne
      Kyla Matton Osborne

      I love any kind of spice cake or bread. I usually use a recipe like this for carrot cake, as carrots are more plentiful around our place than zucchini since we’ve lost our garden. your recipe sounds delicious! I think using both currants and raisins is a nice touch.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        It really is tasty. I mentioned it to one of the people at church tonight and you should have seen his face light up. I gave him a third of a loaf last year and he loved it. I think I’ll need to make a double batch, so I can give him a full loaf. 😀 I definitely like the currants and raisins in it and that makes it especially good for diabetics. I think I still have some dried cranberries I can use, too, which is also good for diabetics.

      2. Profile photo of Kyla Matton Osborne
        Kyla Matton Osborne

        That’s already a pretty big batch, with four loaves of zucchini bread! I think it would be heavenly with the dried cranberries and some almonds thrown in for extra crunch!

      3. Profile photo of Rex Trulove
        Rex Trulove Post author

        Yes, it is a large batch, but I’ve found that even with just three adults in the household, four loaves usually doesn’t last more than three days. lol When I also make gifts of them to some of the people at church, I have to make double and triple batches or I don’t get any at all. 😀

      4. Profile photo of Kyla Matton Osborne
        Kyla Matton Osborne

        Baked goods go fast in our household too. If I make banana bread, the two loaves will be gone in a single day. Of course, we’re 6 people – and 4 of them are hungry teenagers and tweens!

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        Well, it tastes pretty close to what I think manna must have tasted to Moses and the people, @iwrite. Interestingly, it isn’t overly rich like most fruit bread. Our pastor admitted late last year that he has to use restraint to keep from eating an entire loaf in one setting. hahaha

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        It really is, Fifi. I like many zucchini dishes, but this is one of my favorites. I actually do eat it as dessert and when eating it, it is very easy to forget that it is a healthy treat.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        If you have the chance, you should try it, @nana. A person doesn’t need to be diabetic in order to really enjoy it. Sugar can be used instead of Stevia In The Raw, but the flavor doesn’t change much, so it is something that most people like.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        I do too. The currants and raisins add special flavor, too. I imagine that a person could use most dried fruit, but I like the currants and raisins. 🙂 Lord knows I don’t have a shortage of zucchinis to use. This is also a great way to use the really big zucchinis…the ones that need to be cored.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        Just as a tip, if you want it to be really sweet, add a little more stevia or sugar. I usually don’t make it really sweet, but lots of people do.

    2. Profile photo of BrendaMarieFluhartyClapp

      I always love to read your recipes Rex but, this one is kind of special. I have been looking for a recipe for zucchini bread. My grandmother would make zucchini bread often. I loved it and was missing it. Now, I have a good recipe for zucchini. Thanks for sharing.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        @brendamarie, you are quite welcome. I made one batch yesterday and have enough zucchini shredded for another batch today. I’m not sure, but I might add a couple of extremely ripe bananas, too. The bananas will go bad if they aren’t used and zucchini-banana bread sounds good. I just haven’t decided for sure, because our daughter doesn’t like bananas, except those that are a little under ripe.

    3. Profile photo of Angeles Fernandez
      Angeles Fernandez

      @rextrulove, the only sugar I “use” is brown sugar. I read – I don’t remember where – the process of “manufacturing” of white sugar and sounds like poison to me! So at home we only use brown sugar or honey (and it is also necessary to be careful with honey, as some of them have sugar”” among the ingredients (which, by the way, should just be “honey”! ) Thanks!

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        @angeles, I debated about whether I should tell you this or not, and decided to. Brown sugar is just as refined as white sugar. It actually has an extra step, though. You see, molasses is a by product of the refining process rather than something that is actually removed during refining. If a manufacturer wants brown sugar, they merely take fine granulated sugar (sugar that is between powdered sugar and regular table sugar in size) and add molasses to it, blending it thoroughly. So all you’re getting when you by brown sugar is white sugar with molasses added.

        If you want sugar that isn’t as refined, look for “raw sugar”. It *is* a little better for you, though raw sugar, brown sugar and white sugar are all almost entirely glucose; the kind of sugar diabetics try to avoid. A person can buy fructose or fruit sugar or they can use stevia, but otherwise if they use sugar, they are using glucose.

        As for honey, most honey sold in stores contains corn syrup. In the US, and probably in other countries, they are allowed to put “pure sugar” on the label if it contains no more than 5% corn syrup or other sugar. A beekeeper here told me that there is an easy way to tell if it really is pure. Pure honey is never almost clear, it is cloudy. If a person can sort of see through it, it isn’t pure honey. The cloudiness comes from a tiny bit of beeswax that is suspended in the honey. Added corn syrup eventually causes the wax to settle out, so it isn’t cloudy anymore.

        You would have loved talking to this guy. When it comes to honey or keeping bees, there isn’t much he doesn’t know. He’s definitely an expert. 😀 He has some fantastic honey, too. He gave me a quart and I don’t remember having any honey that tasted better. (It WAS pure honey.) Maybe I should write an article about honey?

      2. Profile photo of Rex Trulove
        Rex Trulove Post author

        By the way, adding some brown sugar or honey will also make it sweeter. When I said that more sugar could be added, I was talking about sugar in general; any kind of conventional sweeter.

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