Low Fat Lemon Zucchini Bread
Bright, zesty, and moist, this Low Fat Lemon Zucchini Bread is a wholesome treat that perfectly balances indulgence with healthy eating. Made with a blend of all-purpose and whole wheat flour, this recipe uses unsweetened applesauce, Greek yogurt, and freshly grated zucchini for a moist texture while keeping fat and sugar to a minimum. The addition of fresh lemon juice and zest infuses each bite with a refreshing citrus flavor, complemented by a subtle hint of cinnamon. Ready in just over an hour, this easy-to-make bread is perfect for breakfast, a snack, or a light dessert. Plus, it's an excellent way to use up summer zucchini! Whether enjoyed plain or with a light dusting of powdered sugar, this guilt-free lemon zucchini bread is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.25 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 large Eggs
- 0.5 cups Granulated sugar
- 0.25 cups Unsweetened applesauce
- 0.25 cups Plain Greek yogurt
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoons Lemon zest
- 1.5 cups Grated zucchini (excess water squeezed out)
- 1 teaspoons Vanilla extract
- Optional: powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until well combined. Add the unsweetened applesauce, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, optionally dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 128.9 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1690 mg | 36% | |
*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.
