What’s for Breakfast? Bread, not just any bread!

Zucchini Date Bread

Diabetes is a metabolic disorder in which the body has high sugar levels for prolonged periods of time. It is reported that 29.1 million people in the United States have diabetes, but 8.1 million may be undiagnosed and unaware of their condition. About 1.4 million new cases of diabetes are diagnosed in United States every year. More than one in every 10 adults who are 20 years or older has diabetes.

Many factors contribute to the many types of diabetes. Diabetes symptoms occur when the blood sugar becomes excessively high. Symptoms could show as excessive thirst, frequent urination, hunger, fatique. blurry vision, and others. An A1C blood test by your doctor can determine your diabetes risk or diagnosis.

Husband Dave has Type 2 diabetes, being aware of what is prepared and coordinating meals to provide balance throughout the day is important. He and I share the responsibility and we are learning. We bought “THE DIABETES BIBLE” to start. It includes more than 100 diabetic recipes, including this one which they call brunch-time zucchini-date bread. It sounded so good we had to try it. It is delicious. Unlike my Awesome Banana-Applesauce Bread recipe, it is not sweet, only 2 tablespoons of granulated sugar. It is a good balance of fat, carbs, protein and fiber which are important in maintaining good blood sugar levels.

Here is the recipe:

  • 1 cup chopped pitted dates
  • 1 cup water
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 ground cloves
  • 2 eggs
  • 1 cup shredded zucchini, pressed dry

Step 1:

Combine dates and water in a small saucepan and bring to a boil over medium heat. Remove from heat and let sit for 15 minutes.

Step 2:

Combine all the dry ingredients in a large bowl.

Step 3:

Beat the eggs. Combine zucchini, eggs, dates and water.

Step 4:

Combine wet ingredients and dry ingredients and mix until moistened.

Step 5:

Pour into a greased 8x4x2 loaf pan and bake at 350 degrees F for 30-35 minutes or until done. Cool on a wire rack then Enjoy!

While I did not make it, the recipe did include a cream cheese spread of 8 ounces fat-free cream cheese, 1/4 powdered sugar,1 Tablespoon vanilla, and 1/8 teaspoon of cinnamon – all mixed smooth. Sounds good but we can hardly find any cream cheese and never fat-free. Dave says peanut butter was a very good substitute.

Do you cook for a diabetic? If you have any secrets to share I would love to hear them.