Community Pick
Low Fat Healthy Zucchini Bread
"I adapted this recipe from other zucchini bread recipes that just had way too much sugar and oil. I wanted to really taste the zucchini so I doubled that portion and I used whole wheat flour as well."
photo by TempeWickNJ
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup sugar
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 2 eggs
- 2 1⁄4 cups zucchini (about 2 medium)
- 1⁄4 cup oil
- 1 1⁄2 teaspoons vanilla
- 1⁄4 cup walnuts
directions
- Preheat oven to 350.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine.
- Add to greased (I use cooking spray) bread pan.
- Bake for 40-45 minutes or until knife comes out clean.
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Reviews
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Delicious guilt free treat. thank you. i subbed 1/3 brown sugar and 6 teaspoons sweet n low, for the sugar. And then 1 tablespoon flax meal plus 1/4 cup water for the oil. and i just left out the walnuts. I divided into 12 muffins. and baked for 30 minutes. -
We really liked this zucchini bread. I love baking with whole wheat flour. The recipe is easy to make and I liked the lower amount of oil and larger amount of zucchini than most similar recipes. Thanks for posting! -
This is a quick easy bread to make. It's just sweet enough and not greasy. It was an excellent qulit-free treat for me. Thanks for sharing. -
I tripled recipe, used coconut oil, found it dry while mixing, so added 2 very ripe bananas. Turned out delish!!!
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I made an account on Food.com just so I could review this. It was so good!! Nice and moist, but not too much so. I checked the bread at 35 minutes and found that the top had already browned but the middle was still kind of gooey, and decided to turn the oven down to 325 just in case it turned out to be the type of bread that would be a bit too tough while the center still wasn't cooked through (this has happened to me with banana bread recipes on occasion, and when I experiment with vegan recipes), in which case it would benefit from cooking at a lower temp. I then checked it every 8 min, and I think it was the third time I checked it that my fork came out clean. So really, it took me an hour to bake this bread, but I'm not complaining, because the end product was perfect. Also, I am close to sea level. I used brown sugar not white and added some kind of sour blueberries that weren't being eaten, and boy I think those decisions really made this the best it could be. It's also picky eater approved, as my younger brother is skeptical that veggies can even be put in baked goods, but ended up loving this bread. If you have a REALLY picky eater on your hands, chocolate chips would definitely do the trick. Also, if you have a little bit of batter left over after filling your bread pan 2/3-3/4 of the way full as well as not wanting to have to wait an hour to taste it, put some in a greased cup, ~2 or 3 tablespoons is what I did, and microwave it for 1 min 20 sec at 60 or 65%, let it cool, and enjoy. Don't expect a nice and crusty top if you decide to microwave a bit of it, though.
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Tweaks
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I really liked this recipe. Super simple to put together. I didn't add the walnuts because I didn't have any on hand. I also subbed applesauce for the oil and it worked great. It came out very moist and quite sticky on the inside. Not really a bread-like texture but still tasted great. I think next time I'll use even less sugar and replace it with a banana.
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I made this recipe after reading the other reviews. I did 1/2 c sugar and 1/4 c brown sugar, subbed dried cranberries for walnuts (husband is allergic), and kept everything else as stated by the original recipe. I also doubled the recipe to make two loaves (one to keep and one to share at work). The bread tasted good, but not amazing. I think I might try adding a little nutmeg next time. Overall, a good recipe that I would try again.
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I thought this was a very good base to start with for a healthier zucchini bread. I gave it "very good" stars instead of "excellent" because was a little boring for my tastes. In second batch I added chopped up candied ginger, some raisins and dried cranberries for a little more zing.<br/>I substituted 1/8 cup of the oil for applesauce with no noticeable adverse effect. Like many others, I also used 1/2 brown sugar, though prob didn't need the extra moisture. My bread baked closer to an hour. Also a general tip for zucchini recipes: grate your zucchini into a colander and let the water drain out. Even 15 minutes helps, but if I can plan ahead I just place the colander in a bowl in the fridge overnight. I think this helps makes recipes less soggy. Def will make this a standard to use up summer "baseball bat" zucchini that got missed in the garden. -
Yummy....and 3 boys 5 and under said it was great! Just made this for the first time with a few changes. Used 1/4 cup plain greek yogurt in place of the oil (had some to use in the fridge), used 1/2c sugar and 1/4c brown sugar, added 1/2 cup pecans (didn't have walnuts) and 1/2 cup raisins. Used 1 t cinnamon and 1/2teaspoon nutmeg. Moist, flavorful and not super bad for you!
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We made them as muffins, 30 minutes was about right. Everyone liked. I used Stevia instead of sugar and I wish they had been a bit sweeter. Maybe will do half sugar and half stevia next time to see if that helps. Love that they are low in fat.
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