OK, today I’ve go a special treat. It’s 5-spice – lower sugar zucchini bread. It’s delicious! Sometimes a person will have a special recipe that they hold a love/hate relationship with. They love the way the food item tastes and they love the way it makes them feel when they eat it, but they hate all the unnecessary fat, calories and guilt they feel after eating that “special” food. I had two people approach me recently, asking for reduced sugar zucchini bread recipe. They were both were having a difficult time finding a good zucchini bread recipe that was both low in sugar and still tasted good.
I do take recipe reduction requests and I was glad to help out, so the following recipe is the result of the effort. My two sons both really liked it, but the younger son—I admit—did pull out the raisins. (There will come a day when he’ll eat them and enjoy them, but I won’t happen if I don’t include the raisins in his food from time to time.) The bread is moist, sweet, mildly spicy, and easy to make. Let me know if you have a family recipe that needs updating. I’d be happy to take a look at it to see what can be done to change it into a recipe that’s better for your healthy eating habits.
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Total added sugar is 2/3 cup.
- 1 cup whole wheat flour
- ¾ cup white flour
- 1/3 cup turbinado sugar, or brown sugar
- ½ teaspoon kosher salt
- 1-½ teaspoon Chinese 5-Spice powder
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 eggs
- ¼ cup apple sauce
- ¼ cup olive oil
- 1/3 cane sugar, or turbinado sugar
- 1 teaspoon vanilla
- 1-1/2 cups grated zucchini
- ¼ cup diced apricot
- ¼ cup dark raisins
- ½ cup chopped pecans
- Place 2 eggs and 1/3 cup cane sugar in a mixer work-bowl and beat on high for 10 to 12 minutes, until it is a light yellow color and it has doubled in volume.
- Mix together the spices, flour and the brown sugar. Whisk them together well, and then add the raisins and the finely diced apricot. Stir to coat the fruit with the flour and to separate the pieces.
- Slowly add the olive oil and the applesauce to the egg mixture, and then fold in the zucchini and the flour mixture.
- Pour the batter into an olive oil greased and floured 9x4-1/2 inch bread pan. Bake at 375° about 60 minutes, or until an inserted toothpick comes out clean.