Low Fat Homemade Zucchini Bread
Indulge guilt-free with this Low Fat Homemade Zucchini Bread, a moist and flavorful loaf that’s perfect for breakfast, snacking, or dessert. Made with a blend of all-purpose and whole wheat flour, this recipe is packed with freshly grated zucchini, creating a wonderfully tender texture while sneaking in a healthy dose of veggies. Applesauce is used in place of oil to keep the bread low in fat, while cinnamon and vanilla extract add warm, comforting flavors. With just a hint of sweetness, it’s an excellent option for those looking for a lighter alternative to traditional quick breads. Ready in just over an hour and baked to golden perfection, this versatile zucchini bread is ideal for meal prep or sharing with friends and family.
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Recipe Information
Ingredients
- 2 cups fresh zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 unit large egg
- 2 unit egg whites
- 0.5 cup applesauce
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a non-stick cooking spray.
Wash and trim the ends off the zucchini. Grate them using a coarse grater. You will need approximately 2 medium zucchinis to get 2 cups.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir until well mixed.
In a separate medium bowl, whisk together the egg, egg whites, applesauce, granulated sugar, and vanilla extract until smooth and well blended.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the grated zucchini until evenly distributed throughout the batter. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake in the preheated oven for about 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Slice and serve as is or topped with a spread of choice.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 124.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
