Virtually Fat-Free Zucchini Bread

"Recipe came from a low-fat brochure - I think Richard Simmon's. Very good, and must use suggested egg and applesauce amounts, or bread will be too dry."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
10
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Spray a small loaf pan with nonstick cooking spray.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In another small bowl, combine the liquid egg product, applesauce and zucchini.
  • Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
  • Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
  • Bake 45-50 minutes, or until a toothpick comes out clean.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was great!! Moist and sweet..but not too sweet. My family and I loved it
     
  2. I love this recipe, I made 12 muffins out of it and baked them for 23 minutes. I didn't have any whole wheat flour so I used regular. I also decreased the nutmeg to 1/2 t., but next time I'm going to omit it, I'm not a huge fan of it. Otherwise, they rose nicely, were moist but not wet inside and the kids all loved them. Thanks!
     
  3. When mixed initially, my batter was entirely too dry so I added an extra egg -- was out of substitute. I also used Splenda baking blend in place of the sugar along with 1/2 teaspoon of lemon zest. The result was quite good a moist bread with a somewhat crispy-toothy crust; not as much as you would get on a full-fat quickbread but a good amount for low-fat baking. Looking forward to trying this with pumpkin. Thanks for sharing.
     
  4. It took me quite a while to figure out how many stars i wanted to give this recipe. The 3 stars are for the flavor considering they are fat free; otherwise I probably wouldnt have been able to rate with so many. The texture of the bread in the inside is decent, but the outside is quite chewy and not really appealing. After 45 minutes the inside of my bread was still very gooey, but by the time the inside was decently done, the outside seemed overcooked. This was ok.. but I dont know that I would make it again unless I were to alter it a bit. Thanks for the recipe idea; I plan to play around with it a bit to see how I can improve on the texture. The flavor is very good for fat free though. Thanks again.
     
  5. This was really, really good! I was pleasantly surprised. It turned out very moist - didn't taste fat free at all. I did use a regular egg as that is all I had, unsweetened applesauce, and I added a teaspoon of vanilla. I also used pumpkin instead of zucchini - maybe that is why it turned out so well? I am going to figure out the WW points and do these as muffins so I'll have built in portion control. Very good, will be one of my regulars. Thanks, Lorrie!
     
Advertisement

Tweaks

  1. This was really, really good! I was pleasantly surprised. It turned out very moist - didn't taste fat free at all. I did use a regular egg as that is all I had, unsweetened applesauce, and I added a teaspoon of vanilla. I also used pumpkin instead of zucchini - maybe that is why it turned out so well? I am going to figure out the WW points and do these as muffins so I'll have built in portion control. Very good, will be one of my regulars. Thanks, Lorrie!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes