Harvest Zucchini Bread Recipe

Harvest Zucchini Bread Recipe

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup nonfat buttermilk
  • 1/3 cup vegetable oil
  • 1/2 cup Stevia Extract In The Raw® Cup For Cup
  • 1/2 cup Sugar In The Raw®
  • 3 cups unpeeled shredded zucchini
  • 1 (8 ounce) can crushed pineapple in its own juice
  • 1/2 cup coarsely chopped pistachio or other nuts
  1. Preheat oven to 350 degrees F. Spray 2 (8 x 4 inch) loaf pans set aside.
  2. In medium bowl combine the first six ingredients. Set aside.
  3. In large bowl beat eggs. Add vanilla, buttermilk and vegetable oil and blend. Add Stevia Extract In The Raw and Sugar In The Raw. Blend well. Add grated zucchini and dry ingredients. Mix well. Stir in pineapple and nuts and mix until blended.
  4. Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350 degrees F for about 50 minutes or until toothpick comes out clean when inserted. Remove from oven and cool in pans for about 25 minutes or until cool. Remove from pan and continue to cool on a rack before slicing to serve.
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