Comments on: Healthy Zucchini Bread: Low Calorie Too! http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/ Healthy Low Calorie Diets, Low Calorie Diet Plans, Sample Menus, and more by a Nutritionist Tue, 07 Feb 2012 19:48:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lori http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/comment-page-1/#comment-15487 Lori Sun, 08 Jan 2012 23:29:02 +0000 http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/#comment-15487 Hi Marlise, This bread cannot be purchased. I have the recipe included here for how to make the bread at home. Hi Marlise,

This bread cannot be purchased. I have the recipe included here for how to make the bread at home.

]]> By: Marlise http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/comment-page-1/#comment-15485 Marlise Sun, 08 Jan 2012 01:41:58 +0000 http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/#comment-15485 where do you buy this bread? where do you buy this bread?

]]> By: aliciafish http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/comment-page-1/#comment-15293 aliciafish Sat, 10 Sep 2011 15:05:00 +0000 http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/#comment-15293 why eat one slice of zucchini bread, when i can have 2 1/2 slices of Nature's Own 100 % whole wheat, for 50 calories per slice? one slice is not enough for me why eat one slice of zucchini bread, when i can have 2 1/2 slices of Nature’s Own 100 % whole wheat, for 50 calories per slice? one slice is not enough for me

]]> By: Brenda Nelson http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/comment-page-1/#comment-15240 Brenda Nelson Sat, 27 Aug 2011 14:20:49 +0000 http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/#comment-15240 PS. In the section on Vinegar, I meant to say "baking soda" not "baking powder." And it is myelin sheath not sheeth. PS. In the section on Vinegar, I meant to say “baking soda” not “baking powder.”
And it is myelin sheath not sheeth.

]]> By: Brenda Nelson http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/comment-page-1/#comment-15239 Brenda Nelson Sat, 27 Aug 2011 14:16:46 +0000 http://www.womenandweight.com/weight-management/weight-loss/healthy-zucchini-bread-low-calorie-too/#comment-15239 I think I can improve on both "Healthy" recipes above. Have been baking the following way for years but have not tried the changes on these recipes but am sure they will work. -Substitute the baking powder with 1/2 tsp baking SODA per cup of flour. Be sure and sift the baking soda through a small tea strainer, pressing any lumps through. The lumps taste awful! -Substitute 1/2 the sugar called for with an equal amt. of Agave and the other half of the sugar called for with liquid Stevia--(1 tsp. Stevia = 1 cup sugar.) -Substitute any oil with an equal volume of yogurt and or creamed cooked prunes (cooled) -Sour the milk with vinegar (1 TBL per 1 C of milk) -Optional for extra lightness--separate the egg and whip the egg whites, fold into the batter. -Reduce the liquid in the recipes by whatever volume of Agave you use. Reasons for changes: -Sugar--Most everyone is pretty aware today that sugar is bad for us. If you don;t believe it read "The Sugar Blues." It doesn't matter if the sugar is raw or organic or "free-range" lol, it all messes us up. Agave is low -glycemic and stevia is no-glycemic. -Oil--Using yogurt or prunes reduces the calories alot. -Baking Powder--Baking Powder attacks and destroys the B vitamins along the myelin sheeth of the nerves. Try noticing if you feel more nervous and "moody" (angry) after eating baked goods made with baking powder--which is most things from the bakery. B vitamins are the nerve and anti stress vitamins. -Vinegar- This is important because it makes the batter acidic so it reacts with the baking powder--creating little bubbles. You can experiment with using lemon juice instead but I have found it changes the texture of the baked muffin. It's okay....but I like it better with vinegar. So these general changes can be applied to a lot of baking. I never use baking powder anymore--nor sugar--and my health (both mental and physical) has improved a lot. It takes a little while to get used to the new way of baking, but it is definitely worth it. I think I can improve on both “Healthy” recipes above. Have been baking the following way for years but have not tried the changes on these recipes but am sure they will work.

-Substitute the baking powder with 1/2 tsp baking SODA per cup of flour. Be sure and sift the baking soda through a small tea strainer, pressing any lumps through. The lumps taste awful!
-Substitute 1/2 the sugar called for with an equal amt. of Agave and the other half of the sugar called for with liquid Stevia–(1 tsp. Stevia = 1 cup sugar.)
-Substitute any oil with an equal volume of yogurt and or creamed cooked prunes (cooled)
-Sour the milk with vinegar (1 TBL per 1 C of milk)
-Optional for extra lightness–separate the egg and whip the egg whites, fold into the batter.
-Reduce the liquid in the recipes by whatever volume of Agave you use.

Reasons for changes:
-Sugar–Most everyone is pretty aware today that sugar is bad for us. If you don;t believe it read “The Sugar Blues.” It doesn’t matter if the sugar is raw or organic or “free-range” lol, it all messes us up. Agave is low -glycemic and stevia is no-glycemic.
-Oil–Using yogurt or prunes reduces the calories alot.
-Baking Powder–Baking Powder attacks and destroys the B vitamins along the myelin sheeth of the nerves. Try noticing if you feel more nervous and “moody” (angry) after eating baked goods made with baking powder–which is most things from the bakery. B vitamins are the nerve and anti stress vitamins.
-Vinegar- This is important because it makes the batter acidic so it reacts with the baking powder–creating little bubbles. You can experiment with using lemon juice instead but I have found it changes the texture of the baked muffin. It’s okay….but I like it better with vinegar.

So these general changes can be applied to a lot of baking. I never use baking powder anymore–nor sugar–and my health (both mental and physical) has improved a lot. It takes a little while to get used to the new way of baking, but it is definitely worth it.

]]>