Sugar-Free Zucchini Bread Recipe

This is one of my favorite recipes, I first made banana bread using the same recipe, but with zucchinis overflowing the farmers market I decided to change things up. It is not overly sweet so you can add a little agave nectar or honey as a natural sweetener if you think it’s necessary.

1c. shredded zucchini
1/3 c. vegetable oil
2 lg. eggs
1/2 c. water
1 tsp. vanilla
2 c. flour (I use 1c. white and 1c. whole wheat)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cardamon
1 c. chopped walnuts

Beat together zucchini, oil, eggs and water until creamy. In a separate bowl mix flour, baking soda, baking powder, and spices. Add flour, baking soda, baking powder and spices slowly to wet ingredients. Beat well. Stir in 1/2c nuts. Spoon batter into greased 9 x 5 inch loaf pan. Spread batter evenly. Pour rest of the nuts on top of loaf. Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

***If you want to make banana bread substitute the zucchini with 3/4c. smashed bananas

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