People often think that because I don’t eat white sugar, wheat, rice or potatoes, that I have miraculously overcome my voracious sweet tooth.

I haven’t.

True; I can no longer consume super-sugary cakes and cookies (and surprisingly have lost the taste for them) I do enjoy sugar derived from natural sources–like from dried fruit, honey and pure maple syrup. I’m also a big fan of non-disgusting sugar substitutes like stevia, xylitol, and monk fruit.

I’m busy during most weekdays, too. I’m shuffling kids to and from school and sports, keeping a house, gardening and cooking and of course, running this blog. I don’t always have time to eat a meal, and in the past, I’d eat a low-sugar protein bar with two-inch long ingredients list at the cost of $8 a box. I decided to try to produce a nutritious, low-sugar energy snack that would keep 2-3 days that’s loaded with all the good stuff–protein, fiber, with healthy fats from coconut oil. Most importantly, it’s gluten free, made with almond flour.

After much trial and error, I present to you my signature raisin-zucchini snack bread! Prep time is about 10 minutes and you’ll be able to do it in your sleep after the first few tries. What’s even better is that it’s 100% nutritious and 100% junk free.

This recipe has gone through several incarnations–with and without zucchini, with a ripe banana and without, with and without raisins. What I’ve found is that zucchini adds good nutrition, but also moisture, which lends to the decadent texture. Coconut oil also lends healthy fats and moisture. You can substitute other dried fruits besides raisins, like cranberries, blueberries, even cherries.

While you can use a variety of sweeteners, like stevia, honey, pure maple syrup, or coconut sugar, I prefer monk fruit, and use the brand, Netresse, made by Splenda. It’s all natural, gives zero calories, and tastes the most like sugar to my taste.

Note: Almond flour can be expensive in stores, so I buy mine on Amazon. I’m a prime member so the shipping is free and I get it in two days. Here’s the manufacturer I used.

Best-Ever Paleo Zucchini Raisin Bread

Ingredients

• preheat the over to 350.
• grease a loaf pan.
• Get one bowl for wet ingredients, and one for dry.
• 2 cups almond flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup seedless raisins
• 1 cup sweetener
• 1 cup shredded zucchini
• 3 eggs
• 1 teaspoon vanilla
• 1/4 cup coconut oil

Instructions

1. Mix all the dry ingredients in a bowl, and gently mix the zucchini, eggs, vanilla and coconut oil. Blend all ingredients just until mixed, then transfer to the loaf pan.
2. Bake for 30-35 minutes until the center of the loaf comes out clean with a toothpick.
3. Let cool, and enjoy. Refrigerate to keep it fresh for another 2 to three days.

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https://www.beyondblackwhite.com/home-made-alternative-expensive-highly-processed-snack-bars/