Low Fat Healthy Zucchini Bread Recipes

LOW FAT ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350' Spray two 8x4 inch loaf pans with non-stick spray. Set aside.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, and salt. set aside
• In a medium bowl, whisk together sugar, eggs, applesauce, vegetable oil and vanilla. Stir in Zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips. If making double recipe use a mixer)
• Spread batter evenly in prepared pans. Bake for 50 minutes (25 minutes for smaller loaves) or until toothpick inserted in center of loaf comes out clean. Cool for 5 minutes in pans and let cool on a wire rack before serving.

HEALTHY ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F. Grease a 9" x 5" loaf pan to prevent the bread from sticking. If you'll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
• Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
• In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
• Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
• Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
• This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

HEALTHIER MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
• Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
• Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
• Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• 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.
• 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.

LOW FAT HEALTHY ZUCCHINI BREAD

Steps:

• Preheat oven to 350.
• Mix dry ingredients.
• Mix wet ingredients.
• Combine.
• Add to greased (I use cooking spray) bread pan.
• Bake for 40-45 minutes or until knife comes out clean.

LOW SUGAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350F.
• In a bowl, mix the melted butter and sugar.
• Add the eggs, milk, and vanilla extract.
• Add the flour, salt, baking soda, and cinnamon into a sifter and sift onto the wet ingredients.
• Mix the dry ingredients with the wet ingredients.
• Add the add-ins and grated zucchini and mix them in with a spatula or a wooden spoon.
• Line a loaf pan with parchment paper and transfer the batter to the loaf pan.
• Bake for 60 to 75 minutes. To check if the bread is ready, insert a toothpick in the center of it. If the toothpick comes out clean, the bread is ready.
• Let cool slightly after removing from the oven. Then remove the bread from the pan and set on a wire rack to cool all the way. Serve or wrap in food plastic wrap and freeze for later.

LOW CALORIE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees.
• Wrap the zucchini shreds in a clean dishcloth or papertowels. Squeeze it gently to remove some of the water. You should end up with 1 cup of loosely packed shredded zucchini.
• Combine the zucchini with the coconut oil, maple syrup, egg, yogurt, and vanilla.
• Stir in the flour, baking powder, baking soda, salt, and cinnamon.
• I added in 1/4 cup mini chocolate chips at this point!
• Spray a 9×5 pan with non-stick spray. Pour in the batter.
• Sprinkle with brown sugar on top, if desired.
• Bake for 35-40 minutes or until a toothpick comes out clean.
• Let the bread cool completely before slicing.

LOW-FAT ZUCCHINI BREAD

Steps:

• Mix together all ingredients.
• Pour into 3 loaf pans (or 2 if you want larger loaves).
• Bake at 350 for about 60 minutes.