Low Fat Zucchini Bread
Moist, tender, and bursting with flavor, this low-fat zucchini bread offers a healthier twist on a classic favorite. Made with a blend of all-purpose and whole wheat flours, this recipe incorporates unsweetened applesauce to reduce fat content while keeping the bread irresistibly soft. Shredded zucchini adds natural moisture, while a hint of cinnamon, nutmeg, and a touch of lemon zest bring warm, fragrant notes to every bite. Sweetened with a balanced mix of granulated and brown sugars, this bread strikes the perfect harmony between indulgence and nutrition. Optional chopped walnuts provide a delightful crunch, but the recipe shines equally as a nut-free option. Quick to prepare and perfect for breakfast, snacks, or dessert, this wholesome zucchini bread is a guilt-free treat you’ll love to make and share. Serve it warm or enjoy it at room temperature—either way, it’s a crowd-pleaser! Keywords: low-fat zucchini bread, healthy zucchini bread recipe, moist zucchini bread, easy zucchini bread, baked zucchini snacks.
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Recipe Information
Ingredients
- 2 cups (shredded) Zucchini
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.75 cups Granulated sugar
- 0.25 cups (packed) Brown sugar
- 1 teaspoons Lemon zest
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
In a medium bowl, whisk together the eggs, unsweetened applesauce, vanilla extract, granulated sugar, brown sugar, and lemon zest until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Fold in the shredded zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your light, low-fat zucchini bread!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5356 mg | 233% | |
| Total Carbohydrate | 413.8 g | 150% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 220.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1388 mg | 30% | |
*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.
