Low Fat Lemon Zucchini Bread

READY IN: 1hr 20mins
Recipe by Vino Girl

This was in my email today from http://lowfatcooking.about.com. I love just about anything that can be made with zucchini!

Top Review by sconehead

I made a couple loaves of this this morning since I had LOTS of zucchini and LOTS more on its way. I made a double batch and instead if 2 eggs I only used 1 with one flax seed replacement for the other. I did use nonfat Greek yogurt instead of drained regular, as suggested by other reviews I did add more yogurt because the batter did seem a bit dry. I had it all made and in the poven when I realized I totally forgot the oil.... probably why it seemed dry.... but it still turned out yummy. Just the right amount of sweet too!! I don't think I'll add the oil next time either! Thanks for a great low fat, and healthy zucchini bread recipe. Will definitely be making again!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
  3. Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
  4. In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
  5. Add zucchini mixture to flour mix, combining until just moist.
  6. Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

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