There’s a funny thing I’ve noticed as I have experimented more and more with making my own baked goods and depending less and less on the store-bought versions: you really don’t need all the sugar that the recipes usually call for!
My first inkling of this was when I was introduced to a yogurt cake recipe by my mom that only called for ½ cup of sugar. At first I thought that my mom must have written it down wrong, but I followed the directions anyway and when the cake came out of the oven, it was just as sweet and delicious as I could possibly have wanted. So I decided to start playing around with sugar in recipes. I cut the sugar in cookie recipes in half and no one noticed. I cut down on sweeteners in zucchini bread and no one flinched. I was stunned….