Skinny Zucchini Bread Recipes
SKINNY ZUCCHINI BREAD
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
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
HEALTHY LOW-FAT BANANA ZUCCHINI BREAD
This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!
Provided by Keeferop
Categories Quick Breads
Time 1h10m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- In a separate bowl, beat the eggs.
- Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
- Add the vanilla.
- Combine the wet and dry mixtures. Stir until just combined.
- Fold in the zucchini and raisins.
- Pour into 2 lightly greased loaf pans (9x5-inch).
- Bake for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 154.9, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 213.7, Carbohydrate 29, Fiber 1.8, Sugar 15.6, Protein 3.1
SKINNY CARROT AND ZUCCHINI BARS
83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
- For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
HEALTHIER ZUCCHINI BREAD IV
Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
- Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.3 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 165 mg, Sugar 13 g
ZUCCHINI BREAD
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
Provided by Sackville
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8
SUPER MOIST ZUCCHINI BREAD
This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!
Provided by mcdonaldstkd
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
- Place the zucchini in a strainer and set aside to drain into a bowl or sink.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
- Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 124 calories, Carbohydrate 15.2 g, Cholesterol 27.1 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 1.7 g
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