Virtually Fat Free Zucchini Bread
Moist, flavorful, and guilt-free, this Virtually Fat Free Zucchini Bread is the perfect way to satisfy your sweet cravings without the extra calories! Made with a wholesome blend of all-purpose and whole wheat flours, this healthy zucchini bread gets its natural sweetness and tender texture from unsweetened applesauce and freshly grated zucchini. With just egg whites and no added oils, it’s a low-fat treat that doesn’t skimp on flavor—thanks to the warm notes of cinnamon and a hint of vanilla. Perfect for breakfast, a midday snack, or even dessert, this quick bread can be made in under an hour and is easily customizable with optional chopped walnuts for added crunch. Enjoy a slice (or two!) of this nutrient-packed, deliciously light zucchini bread with your favorite cup of tea or coffee!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Brown sugar (packed)
- 0.5 cups Unsweetened applesauce
- 2 large Egg whites
- 1.5 teaspoons Vanilla extract
- 1 cup Grated zucchini (packed)
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 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 together until evenly mixed.
In a separate bowl, whisk together the brown sugar, unsweetened applesauce, egg whites, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the grated zucchini and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf 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 before slicing.
Slice and serve! Store leftovers wrapped in cling film or in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 135.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1597 mg | 34% | |
*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.
