Gluten-free Sugar-free Zucchini Date Nut LoafBefore I had kids, I never gave much thought to sugar-free baking. I rarely baked anyways, and sugar-free was a temporary lifestyle change I only associated with my twice yearly detoxes. All that changed after kids, as I resolved to provide them with a completely sugar-free existence until they were at least 1 year old. During that first year, I experimented, transforming the recipes I had previously loved with sugar into sugar-free favourites. Nowadays I’m more relaxed about sugar ingestion, letting the kids self-moderate at events where sugar is served, primarily at birthday parties and at other people’s houses. Not that they don’t over indulge when given the chance. But they are also the first to declare, “My tummy hurts. I think I ate too much sugar.”

Some may find my no fruit juice, no sugar policy at home a tad extreme. (My adage: Eat fruit, drink water.) However, research supports the theory that sugar is actually a highly addictive toxin, contributing not only to the development of obesity and diabetes, but also high cholesterol, high blood pressure, and ultimately heart disease and cancer. For a comprehensive briefer on the science of sugar, watch this episode of 60 minutes “Is sugar toxic?”. Just say no to added sugar. But say yes to sugar-free baking.

This zucchini loaf is made with dates to provide a little sweetness. It was always a big hit at our co-operative day care. I hope you enjoy it too.

Ingredients:
2 eggs or egg substitute
1 cup chopped, pitted organic dates (no added sulfites, thanks)
½ cup oil
1 cup buckwheat flour
½ cup brown rice flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 cups grated raw zucchini
½ cup chopped walnuts (optional)

Directions
Preheat over to 350ºF. Mix eggs or substitute with chopped dates and oil in a food processor until blended. Stir dry ingredients together in a bowl. Add in blended ingredients, beating until thoroughly mixed. Stir in vanilla, zucchini and nuts. Turn into greased loaf pan and bake at 350ºF for 1 hour or until a toothpick inserted in the centre comes out clean. Cool, slice, and serve. Freezes well. Can be used to make muffins too.

**Special thanks to Janet Walker, osteopath for baking and photographing this recipe.