Low Fat Zucchini Bread
"A delicious zucchini bread no one will guess is healthy!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
16 muffins
- Serves:
- 16
ingredients
- 1 1⁄2 cups flour (I like to use 1 c. whole wheat and 1/2c unbleached)
- 1 cup granulated sugar (or 1/2c. sugar & 1/2 c. splenda)
- 2 teaspoons cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon baking powder
- 1 cup zucchini, unpeeled and grated
- 1⁄4 cup nonfat sour cream
- 1 egg white, whipped
- 1⁄2 teaspoon lemon peel, grated
directions
- Preheat oven at 350 degrees.
- Prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside.
- In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder.
- In another mixing bowl, combine zucchini, sour cream, egg white, and lemon peel.
- Mix dry ingredients with wet ingredients just until moistened.
- Pour batter into prepared pan.
- Bake 60 minutes.
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Reviews
-
Great zucchini bread! I didn't realize that I didn't have any sour cream until I had already started baking, so I used 1/4 cup of unsweetened applesauce instead. It still worked out really well, but I advise anyone who tries my method to also cut back on the sugar a bit. Otherwise, this is a really great recipe! It definitely needs to cool before eating as the flavors blend much better! -
TOO DRY!!!!! Not sure how to fix so just moving on. -
This turned out very well and was just what I was looking for to use up extra zucchini. My only changes were I used low fat yogurt cheese instead of the sour cream, egg substitute and didn't have any cardamom. I also just notice it said unpeeled zucchini and I peeled mine but none of my changes made it any less yummy, at least to me! -
This was pretty good for a LF bread recipe. Followed your directions for ingredients exactly as you stated using 1/2 reg. sugar and 1/2 Splenda. Same with the flour. Glad I tagged and made for My3Chef's 08'~ Thanks for posting a keeper for my Healthy cookbook~
Tweaks
-
This turned out very well and was just what I was looking for to use up extra zucchini. My only changes were I used low fat yogurt cheese instead of the sour cream, egg substitute and didn't have any cardamom. I also just notice it said unpeeled zucchini and I peeled mine but none of my changes made it any less yummy, at least to me!
-
Great zucchini bread! I didn't realize that I didn't have any sour cream until I had already started baking, so I used 1/4 cup of unsweetened applesauce instead. It still worked out really well, but I advise anyone who tries my method to also cut back on the sugar a bit. Otherwise, this is a really great recipe! It definitely needs to cool before eating as the flavors blend much better!
RECIPE SUBMITTED BY
I love the upper midwest, where my husband and I have made our home. We raise our two beautiful children in a small town west of the Twin Cities.
I am an engineer who has progressed to Stay At Home Mom and now just recently, Homeschooler. Never in a million years would I have expected THIS! Now, my focus has progressed from career-driven to family-driven.
I love to cook, and I use my engineering degree in my cooking. I love to learn how to do things, and why things work. Some of the things I've learned is: How to make yogurt, cheese, soap, and many other things that my friends taunt me about. I don't mind. I would go nuts otherwise.
My husband only gets paid once a month. So, I have become a meal planner & Once A Month Cooking lover. I shop on the first of the month, and only buy needed dairy and fresh ingredients through the rest of the month. So, I look for meals that work with our plans.
And, one last note: I do have a small job to get me out of the house. I am a dance instructor, and LOVE to dance (which is where my silly photo came from). So, if you were to peek in my windows (which I don't recommend by the way - he he he) you'd see me cooking and dancing. They seem to go together SO WELL!!
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