Skinny Zucchini Bread Or Muffins Pound Dropper Recipes

SKINNY ZUCCHINI BREAD

Skinny Zucchini Bread image

50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 2h35m

Yield 24

Number Of Ingredients 13

Ingredients

2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1 1/2 cups sugar
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans

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.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 14 g, TransFat 0 g

ZUCCHINI BREAD MUFFINS

Zucchini Bread Muffins image

These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 cup Gold Medal™ white whole wheat flour
2 tablespoons flaxseed, ground
3/4 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup low-fat vanilla or plain yogurt
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups finely grated unpeeled zucchini

Steps:

Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
Cool in pan 5 minutes; remove cups from pan to cool completely.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 15 g, TransFat 0 g

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