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
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?