Skinny Zucchini Bread

Vegetarian
Dairy Free
Health score
1%
Skinny Zucchini Bread
155 min.
24
145kcal

Suggestions


Are you looking for a delicious and guilt-free treat to brighten your mornings? Look no further than this Skinny Zucchini Bread! Perfectly moist and bursting with flavor, this delightful bread is not only vegetarian and dairy-free, but it also packs a nutritious punch with the goodness of zucchini and applesauce.

Imagine starting your day with a slice of this wholesome bread, rich in fiber and low in calories—only 145 kcal per serving! Whether you enjoy it as a breakfast staple, a brunch delight, or a sweet dessert, this recipe is sure to please everyone at the table. With 24 servings, it’s perfect for sharing with family and friends or for meal prepping for the week ahead.

The combination of all-purpose and whole wheat flour gives it a hearty texture, while the warm notes of cinnamon and the crunch of walnuts or pecans elevate it to a whole new level. Plus, the use of unsweetened applesauce and fat-free egg product ensures that you can indulge without the extra calories. So, gather your ingredients and get ready to bake a loaf (or two) of this irresistible Skinny Zucchini Bread that will leave you craving more!

Ingredients

  • 2.5 cups zucchini shredded ( 2 medium)
  • cup apple sauce unsweetened
  • 0.5 cup canola oil 
  • 0.8 cup eggs fat-free
  • teaspoons vanilla 
  • 1.5 cups sugar 
  • 1.5 cups flour all-purpose
  • 1.5 cups flour whole wheat
  • teaspoons ground cinnamon 
  • teaspoon baking soda 
  • teaspoon salt 
  • 0.3 teaspoon double-acting baking powder 
  • 0.5 cup walnut pieces chopped

Equipment

  • bowl
  • oven
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
  2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts

Calories145kcal
Protein8.84%
Fat21.67%
Carbs69.49%

Properties

Glycemic Index
11.55
Glycemic Load
13.13
Inflammation Score
-2
Nutrition Score
5.134347739427%

Flavonoids

Cyanidin
0.07mg
Catechin
0.07mg
Epicatechin
0.55mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:145.18kcal
7.26%
Fat:3.6g
5.54%
Saturated Fat:0.51g
3.2%
Carbohydrates:26g
8.67%
Net Carbohydrates:24.45g
8.89%
Sugar:13.94g
15.49%
Cholesterol:28.25mg
9.42%
Sodium:159.47mg
6.93%
Alcohol:0.11g
100%
Alcohol %:0.22%
100%
Protein:3.31g
6.62%
Manganese:0.51mg
25.71%
Selenium:9.87µg
14.11%
Vitamin B1:0.12mg
7.92%
Folate:26.97µg
6.74%
Phosphorus:65.19mg
6.52%
Vitamin B2:0.11mg
6.31%
Fiber:1.55g
6.2%
Iron:0.94mg
5.22%
Magnesium:19.59mg
4.9%
Copper:0.1mg
4.89%
Vitamin B3:0.94mg
4.69%
Vitamin B6:0.08mg
4.21%
Zinc:0.47mg
3.16%
Vitamin C:2.45mg
2.98%
Potassium:99.9mg
2.85%
Vitamin B5:0.24mg
2.41%
Vitamin E:0.36mg
2.37%
Calcium:18.01mg
1.8%
Vitamin K:1.6µg
1.53%
Vitamin A:71.69IU
1.43%
Vitamin B12:0.07µg
1.13%
Vitamin D:0.15µg
1.01%