No Sugar Baker’s Zucchini Pecan Chocolate Bread!

Ingredients:

2 C. Grated Fresh Zucchini
4 Eggs
1 C. Swerve Granular
1 C. Swerve Brown
½ C. Vegetable Oil
½ C. Unsweetened Almond Milk
1 T. Vanilla
3 C. Flour (OR 2 C. Flour + 1 C. Almond Flour)
1 T. Cinnamon
1 T. Pumpkin Pie Seasoning
3 t. Baking Powder
2 t. Baking Soda
1 t. Salt
2 C. Lily’s Dark Chocolate Chips
1 C. Pecan Halves

Easy Directions:

1. In a large mixing bowl, mix zucchini, eggs, both Swerves, oil, almond milk and vanilla.
2. In a small bowl, combine flour, cinnamon, pumpkin pie seasoning, baking powder, baking soda and salt. Add this mixture to the large mixing bowl and combine. Do not overmix.
3. Add in chocolate chips and pecans.
4. Pour into 2 prepared loaf pans.
5. Bake at 350 for 55-60 minutes.
6. Let cool.
7. Refrigerate overnight.
8. Enjoy!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...