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

Directions

Preheat oven to 350F and spray loaf pan with oil or non-stick spray. Most recipes I saw called for 8″ x 4″loaf pan, but my pan was 9″ x 5″ and it was fine. In a small bowl, combine white whole wheat flour, baking powder, baking soda, cinnamon, and salt. In a bowl that’s large enough to hold all the ingredients, beat the Splenda or Stevia and eggs with an electric mixer or hand beater until the eggs triple in size, about 5 minutes. Stir in canola oil and vanilla, then stir in grated zucchini. Add the flour mixture to the wet ingredients and stir until combined. The mixture will be stiff, but if it seems too stiff to be able to add blueberries and pecans add 1-2 T water. Fold in blueberries and pecans, mixing just enough to get them distributed in the batter. Spread the mixture into loaf pan. Bake zucchini bread 45-50 minutes, or until toothpick tester stuck into the center of the loaf comes out clean. Let the bread cool in the loaf pan on a wire rack for 10 minutes, then use a knife to run around the edge of the bread and remove the loaf to cool a few minutes more on the wire rack before slicing. This bread is great warm or cold. I’ve been eating it re-heated in the microwave for about a minute, which works great. .