Succulent Zucchini Bread Low Calorie Egg Free
Indulge guilt-free with this **Succulent Zucchini Bread** that’s both **low-calorie** and **egg-free**, making it a perfect treat for health-conscious bakers and those with dietary restrictions. This recipe combines the wholesome goodness of grated zucchini, unsweetened applesauce, and Greek-style yogurt to create a moist, tender loaf that’s bursting with subtle sweetness and warm cinnamon notes. Crafted with a blend of all-purpose and whole wheat flour, this bread balances nutrition and flavor while staying light on calories. Optional add-ins like chopped walnuts, raisins, or dark chocolate chips let you customize it to your taste. Ideal for breakfast, a snack, or dessert, you’ll love how quick and easy it is to prepare this heavenly loaf in just over an hour. A must-try for anyone seeking a delicious and nutritious alternative to traditional zucchini bread!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 120 ml Unsweetened applesauce
- 120 ml Greek-style yogurt (non-dairy optional)
- 1 teaspoon Vanilla extract
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 250 grams Grated zucchini (squeezed to remove excess moisture)
- 60 ml Unsweetened almond milk (or any milk of choice)
- 50 grams Optional add-ins: chopped walnuts, raisins, or dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well combined.
In a separate medium bowl, whisk together the unsweetened applesauce, Greek-style yogurt, vanilla extract, granulated sugar, and brown sugar until smooth and creamy.
Stir the grated zucchini into the wet mixture, ensuring it is evenly distributed.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing to ensure the bread stays tender.
Gradually stir in the unsweetened almond milk to create a smooth batter. If using optional add-ins like walnuts, raisins, or chocolate chips, fold them in gently at this stage.
Pour the prepared batter into the greased or parchment-lined loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf pan from the oven and let it cool for 10 minutes. Then transfer the bread onto a wire rack to cool completely before slicing.
Slice the bread into 10 even pieces and enjoy!
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 153 mg | 3% | |
*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.
