Guiltless Zucchini Bread

By Gillian B

Who does not love the smell of baked goods, fresh from the oven? Luckily, we can still have delicious comfort foods and live a healthy life!

We all know how “bad” sugar is for us, and unfortunately, artificial sweeteners are worse! In response to the rise in chronic diseases like obesity, Candida and cancer that plague our nation, more and more of us are looking for natural alternatives that taste good to add a little sweetness to our lives!

Well, let me introduce you to Lakanto, an all natural, zero-calorie sweetener!

This miracle sweetener was discovered in Japan and brought to the Western world by health guru Donna Gates. In her book, The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity, Gates discusses Lakanto’s advantages over other sugar alternatives.

Here is a little summary:

• Lakanto is made from Luo Han Guo (aka monk fruit) extract, grown in China, and Erythritol (made through fermentation).
• Lakanto has no influence on blood sugar or insulin release.
• It is safe for diabetics.
• Unlike Stevia, Lakanto has a one-to-one ratio so that it can be used in place of sugar.
• It is more versatile than Stevia and can be used for baking.
• Unlike dates and fruit sugars, Lakanto does not feed harmful yeast and bacteria.

 Lakanto is actually GOOD for you!

Some studies have shown that mogrosides (compounds found in the extract from Luo Han Guo) may have the following properties:

• Anti-carcinogenic
• Blood sugar regulation
• Can prevent and decrease oxidative stress related to diabetes
• Tooth decay prevention
• Anti-inflammatory
• Tumor growth inhibition
• Contains antioxidants
• Antihistaminic

Here is a winning recipe that I have made many times using Lakanto that has been adapted from Donna’s book.

Guiltless Zucchini Bread

Ingredients:

• 2 cups of gluten-free flour mix
• ½ cup Lakanto White
• 2 cups organic zucchini, finely shredded
• 1/3 cup coconut oil
• 3 eggs or chia eggs (click here to learn how to replace eggs in recipes)
• 1 ¼ tsp cinnamon
• 2 tsp vanilla
• ½ tsp sea salt
• pinch of nutmeg
• ½ tsp lemon zest
• ¾ cup walnuts or pecans, chopped.

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9”x 5” loaf pan with some extra coconut oil.
2. In a large bowl, combine baking mix, Lakanto, cinnamon, salt, and nutmeg.
3. In a separate bowl, combine shortening, vanilla, zucchini, eggs and lemon zest.
4. Mix wet ingredients into dry; add nuts and fold in.
5. Bake for 55-60 minutes or until a skewer comes our clean. (May take up to 1 ½ hours in some ovens.)
6. Serve warm with some ghee and homemade chia seed jam!

Resources:
The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity By Donna Gates with Linda Schatz

Lakanto (website)

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