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
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.
Provided by Lorrie
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
DAIRY-FREE CHOCOLATE ZUCCHINI BREAD
Have zucchini to use up? This rich and delicious chocolate zucchini bread is dairy and egg free, and such a treat.
Provided by fabeveryday
Categories Zucchini Bread
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
- Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
- Shred zucchini and gently press out moisture. Set aside.
- Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 33.4 g, Fat 10.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 273.4 mg, Sugar 17.2 g
SUCCULENT ZUCCHINI BREAD (LOW CALORIE, EGG FREE)
My own recipe. Came out perfectly golden brown, moist on the inside, with a light fluffy texture and smelled of fresh zucchini goodness.
Provided by Just Happy
Categories Quick Breads
Time 55m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Grease a mini 3"x6" loaf pan.
- In a large bowl, sift dry ingredients together.
- Gently stir yogurt into the dry mix.
- Combine shredded zucchini into the mixture with gentle strokes.
- Spoon batter into loaf pan.
- Bake for about 30 minutes, or until top is golden brown and toothpick comes out clean after inserted.
Nutrition Facts : Calories 92.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 83.4, Carbohydrate 20.1, Fiber 0.6, Sugar 7.9, Protein 2.5
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