Succulent Zucchini Bread Low Calorie Egg Free Recipes

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 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.

EASY EGGLESS ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
• Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
• Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
• Bake for 50 - 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
• Allow cooling completely before slicing.

DELICIOUS EGGLESS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
• Measure yogurt into a medium sized mixing bowl.
• Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
• Add oil and blend through.
• Add zucchini and vanilla and stir until mixed through.
• Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
• Add dry ingredients to wet ingredients a little at a time.
• I like to slowly mix it in with my whisk.
• Fold ingredients into each other just until nicely combined.
• Pour'batter' into loaf pans, and put into oven.
• Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
• If it is not done, continue to bake for additional time.
• It could take between an hour and an hour and a half to bake completely.
• ENJOY!

ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
• Use paper towels to blot excess water from zucchini.
• In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
• In another bowl, whisk Splenda Sugar Blend, milk, egg, spread, and vanilla extract until well combined. Mix in zucchini.
• Add dry ingredients and mix just until moistened (batter will be lumpy). Transfer to prepared pan.
• Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.