NuNaturals Zucchini Breads

Just a running thought by Alex Ratelle from the October page of Runner’s World 2011 Calendar:

“I eat whatever the guy who beat me in the last race ate.”

Makes sense to me.

I received an email in September and this is what it said…

“…many consumers want to appease those special in-home guests that are faced with specific eating limitations such as gluten-free, dairy-free, vegetarian and raw preferences or sugar-free diets by entertaining them with menu options serving their restrictive diet needs… I believe you might enjoy reviewing and trying some of the unique and creative uses of sustainable ALL-NATURAL Stevia in low-glycemic recipes …The NuNaturals All-Star Recipe Collection reflects the caring and sharing that healthy-minded Food Enthusiasts across America and Internationally prepare on a daily basis.”

I was intrigued.  As with any product that boasts “All Natural”, I’m up for trying it.  It was my privilege to receive multiple products AND the All-Star Recipe Collection from NuNaturals.  I was amazed, bedazzled, and down right floored.  The samples included FULL sizes of:

1. Stevia 100 packets (I already have a box in my cupboard since I use Stevia all the time in coffee)
2. Stevia Vanilla Alcohol Free 2 oz
3. Stevia Alcohol Free 2 oz
4. Stevia Clear 2 oz
5. Stevia Pure 1 oz
6. Morefiber (for baking) 14 oz
7. Cocoa Stevia Extract 2 oz
8. Stevia Quick Dissolve

I’m not going to sound like an advertisement since I’m such a huge fan but I will touch on some key and very interesting facts about NuStevia products.

Non Bitter. Zero Calories. Does not effect blood sugar levels.  Dissolves instantly in beverages (hot or cold).  100% natural. No Aspartame, Saccharin, Sucralose, high fructose corn syrup, sugar or any artificial ingredient/color.  Gluten Free.  No Soy. No Yeast. No Wheat. No Milk. No preservatives.  They are NOT genetically modified.  Sustainable and promote a healthy environment.

Let’s get down and dirty and make something really, really good with some of those NuNaturals.  I used the MoreFiber and the Vanilla Stevia Alcohol free in the following two zucchini breads.

Mrs. K’s Pineapple Zucchini Bread *Original Recipe found here.   The hardest part of this recipe is shredding the zucchini. Oh, and also, waiting for that delicious bread to bake so you can eat it up.

• 3 large eggs
• 1 cup canola oil
• 1 cup MoreFiber Stevia Baking Blend
• 1/2 tsp Vanilla Stevia Alcohol Free
• 2 cups shredded zucchini (trim the ends but you don’t have to peel it)
• 1 cup drained crushed NO SUGAR ADDED pineapple
• 3 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp each of Cinnamon, Ginger, and Nutmeg
• 3/4 cup golden raisins

Preheat oven to 350 F.  Shred the zucchini in a food processor using your shredding blade.  Remove to a bowl and change the blade to a regular processing blade. *You can use a mixer but using your food processor saves on clean up.

Add the eggs, oil, Stevia More Fiber, vanilla stevia and mix for about 2 – 3 minutes.  Remove to a mixing bowl and stir in with a wooden spoon, the zucchini and pineapple.

Add the flour, baking soda, baking powder, salt and spices into the mix and stir JUST until blended. Add the raisins and blend.

Pour into prepared 2 loaf pans (coated with non stick) and bake 1 to 1 1/2 hours.  Test with a knife to come out clean.

Gluten Free Pineapple Orange Zucchini Bread *This one was Ted’s favorite but I thought it tasted a bit more bitter than the other bread.

• 1/3 cup Canola oil
• 1 1/4 cup Stevia More Fiber Baking Blend
• 2 Large eggs
• 1/2 cup Apple Cider
• 1 tsp vanilla
• 1 cup Almond flour
• 1 cup Brown Rice flour
• 3 tsp baking powder
• 2 tsp  Xanthan Gum *A thickening agent and stabilizer.
• 2 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/2 cup drained, crushed NO SUGAR ADDED pineapple
• 2 cups shredded zucchini (trim ends, you can leave the peel on if you want)
• zest of one orange. Then peel that orange and chop it up and add the entire thing to the mix
• 1 cup California Raisins

Preheat the oven to 350 F.  Coat loaf pans (2 of them) with non stick spray.

Using the same process as above (the food processor to shred the zucchini  -remove the zuc. to a bowl then use the food processor to mix), add the oil, Stevia, eggs, cider, vanilla stevia. Mix for about 2 – 3 minutes.  Remove to a large bowl.

Add the flours, baking powder, xanthan gum, spices, salt to the bowl and stir just until incorporated.  Add the zucchini, pineapple, and orange.  Stir until incorporated.

Pour into prepared loaf pans and bake for 1 hr 15 min. to 1 hr 30 minutes.  Test with a knife.  Depending on how well you drained the pineapple and how moist the zucchini was, the bread may take longer to bake.

I absolutely love the NuNaturals Stevia Quick Dissolve Tabs. No packet to toss in the garbage. Works great in my coffee.

Do you use a sugar substitute? Which one?

Do you use a different sugar substitute for baking than you do in drinks such as coffee or tea?