I took a zucchini bread recipe (from my sister-in-law Vivian), and adjusted it to make it low glycemic. This can be hit or miss with baking, but in this case I think I hit a home run. The whole family loved it. It did end up with a crater in the middle and I struggled to cook it all the way through. Still in the end, I cooked the middle a bit longer and all was well. I think next time, I’ll try mini-loaves or muffins instead.
Here it is:
Low Glycemic Zucchini Bread
2 cups grated or chopped zucchini
2 1/2 cups whole wheat flour
1/2 cup chickpea flour
1/4 cup flaxmeal
1 cup applesauce
1 1/2 cups Agave
1 tsp vanilla
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup chopped walnuts (food process them until they’re small)
In a separate bowl mix together dry ingredients. Set aside. In another bowl, beat eggs until they’re fluffy and have increased in size. Add agave. Beat well. Add applesauce and vanilla. Beat well. Add a small amount of zucchini. Mix. Add a bit of the dry ingredients. Mix. Alternate between zucchini and dry ingredients until it is all mixed well together. Put batter in greased loaf pans. (The above amount made 2 full size loaves).
Cook at 325 degrees for 1 hr 10 minutes. Adjust accordingly for different size pans.
*if the batter seems too dry, add a bit more applesauce, not more agave (it’ll be too sweet if you do).