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Light Zucchini Bread

Low Fat Recipe

This Light Zucchini Bread is not only packed with flavor but also with nutrients! Enjoy it by itself or with a salad.

Loaf of Light Zucchini Bread


2 cups coarsely shredded zucchini
3 cups all purpose flour
1-3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
Cooking spray

Recipe Directions

Preheat oven to 350 degrees.

Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (7-1/2 x 3-inch) loaf pans coated with cooking spray.

Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Recipe makes 2 loaves Light Zucchini Bread.

Nutrition Information

Yield: 16 servings
Serving size: 1 slice
Calories: 128; Protein: 1.9g; Fat: 2.8g; Carbohydrate: 23.9g; Fiber: 0.5g; Cholesterol: 0; Sodium: 136mg

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