DEATH BY CHOCOLATE ZUCCHINI BREAD

1/2 cup melted butter
1/2 cup cocoa powder (not hot chocolate mix) + additional for dusting, if desired
1 1/4 cup white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup Splenda granulated OR equivalent of your favorite sugar substitute
1 large egg + 1 egg yolk
1 tsp vanilla extract
2 cups grated zucchini
2/3 cup sugar-free chocolate chips
Flaky sea salt for garnish, if desired. Omit if you have to be cautious about salt.

Preheat oven to 350 degrees.
Spray a loaf pan with nonstick butter-flavored cooking spray and dust lightly with cocoa powder; set aside.

In a large bowl, using a whisk, combine the 1/2 cup cocoa powder, flour, baking soda, cinnamon, and salt.

In a second large bowl, combine Splenda, egg and egg yolk until smooth. Stir in the vanilla extract and the melted butter; mix until smooth. Add the zucchini. Stir in the flour mixture, 1/3 at a time. Fold in the chocolate chips.

Pour batter into the prepared pan and bake at 350 degrees for 50 minutes. Remove from oven and allow to cool slightly in the pan. Remove to a wire rack to finish cooling. Sprinkle with the sea salt, if using.

Note: A friend shared a recipe with me from Delish wondering if diabetics could eat it. I redid the recipe to make it diabetic-friendly.

SWEET POTATO CASSEROLE WITH SPLENDA

4 medium sweet potatoes
3/4 cup Splenda Granulated
1/2 cup fat-free evaporated milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 egg, lightly beaten
1/2 cup whole-wheat flour
3 tbsp butter, melted
1 cup panko bread crumbs
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-favored syrup

Preheat oven to 375 degrees.

Place the sweet potatoes on a baking sheet and bake for 1 hour or until done.  Cool to the touch; peel and mash.  Reduce oven temperature to 350 degrees.

Lightly grease or spray a 9 x 13-inch baking dish; set aside.

Combine the mashed sweet potatoes, Splenda, evaporated milk, orange rind and juice, vanilla extract, egg, flour, and 3 tablespoons of melted butter together.  Beat at medium speed with an electric mixer until smooth.  Spoon the mixture into the prepared baking dish.

In a small bowl combine the panko crumbs, pecans, 2 tablespoons melted butter and the maple-flavored syrup together.  Sprinkle this mixture over the sweet potato mixture. 

Bake for 1 hour at 350 degrees.

Yield: 14 servings.

 Note: File Photo

WEIGHT LOSS LONG TERM

We diabetics often battle weight problems. If you get discouraged trying to shed pounds, remember this: THINK OF WEIGHT LOSS AS A LONG TERM PROCESS. Successful weight loss is not a quick fix but rather a lifestyle change in eating habits. As we all know, most habits die slowly!