Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans

Ingredients

• 1 3/4 cups white whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 cup sweetener of your choice
• 2 large eggs
• 1/2 cup canola oil
• 1 tsp. vanilla
• 1 cup coarsely grated zucchini
• 1-2 T water
• 1 cup fresh or thawed blueberries
• 1/2 cup chopped pecans

Directions

1. Heat the oven to 350F (175C), then coat a loaf pan with oil or non-stick spray. An 8″ x 4″ loaf pan is the usual size for this kind of bread, but a 9″ x 5″ pan will also work.
2. In a small bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
3. Choose a mixing bowl big enough for the full batter. Add the Splenda or Stevia and the eggs, then beat with an electric mixer or hand beater until the eggs have expanded to about triple their original volume, about 5 minutes.
4. Mix in the canola oil and vanilla, then add the grated zucchini and stir again.
5. Tip the dry ingredients into the wet mixture and stir just until everything comes together. The batter will be firm; if it is so thick that the blueberries and pecans will be hard to incorporate, mix in 1-2 T water.
6. Add the blueberries and pecans, and fold them through only until they are evenly scattered in the batter.
7. Scrape the batter into the prepared loaf pan and spread it out evenly.
8. Bake for 45-50 minutes, until a toothpick inserted into the middle of the loaf comes out clean. In a toaster oven, this took 50 minutes.
9. Set the pan on a wire rack and cool the bread in the pan for 10 minutes. Run a knife around the sides to loosen it, then turn the loaf out onto the rack and let it cool a little longer before slicing.
10. This bread is good warm or cold. To reheat it, warm a slice in the microwave for about a minute.