Here’s a recipe featuring LAKANTO, a zero calorie, all-natural sweetener that looks and tastes like sugar. This gluten free, wheat free zucchini bread recipe is delicious.
• 2 cups Pamela’s Wheat & Gluten Free
Baking mix (or similar)
• ½ cup Lakanto
• 2 cups finely shredded zucchini
• 1/3 cups Palm Oil (vegetable shortening)
• 3 eggs
• 1 ¼ tsp. cinnamon
• 2 tsp. vanilla
• ½ tsp salt
• Pinch nutmeg
• ½ tsp lemon zest
• ¾ cup chopped walnuts (optional)
Preheat the oven 350° F. Grease & flour 9×5-inch loaf pan. In large bowl, combine baking mix, Lakanto, cinnamon, salt, nutmeg. In separate bowl, combine shortening, zucchini, eggs, lemon zest. Mix wet ingredients into dry, add nuts and fold in. Bake 55-60 minutes or until golden brown or when skewer inserted in the center comes out clean. (May take up to 1 ½ hours in some ovens).