Low Fat Zucchini Bread

This fast and easy zucchini bread knocks it out of the park for flavor and healthy benefits!  This is adapted from a recipe on Food.com, but I’ve changed out the oil and sugar to make it even healthier.  To switch it up even more, try grated beets in place of 1/2 the zucchini and add a 1/4 tsp of nutmeg.

Low Fat Zucchini Bread

Recipe Type: Breakfast
Cuisine: Healthy
Prep time:
Cook time:
Total time:
Serves: 12
This zucchini cake is moist, packed full of flavor, easy to make and very healthy! it’s perfect for curbing those sweet cravings.
  • 1 1/2 cups whole wheat flour
  • 1/2 cups brown sugar (I’ve also used the Splenda©& mix)
  • 1/4 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tsp cinnamon
  • 2 large eggs
  • 2 1/4 cups grated zucchini (about 2)
  • 1/4 cup non-fat greek yogurt (Original recipe had 1/4 oil)
  • 1 1/2 teaspoons vanilla
  • 1/4 cup walnuts
  • *optional I’ve added raisins, a chopped apple or almonds to change the taste and texture but I still prefer the original.
  1. Preheat your oven to 350.
  2. Mix dry ingredients.
  3. Mix wet ingredients.
  4. Combine.
  5. Add to a well greased bread pan (I used cooking spray, but be sure to coat the bottom twice)
  6. Bake for 40-50 minutes until a knife comes out clean
Serving size: 12 Calories: 120.7 Fat: 2.4g Saturated fat: .3g Unsaturated fat: 2.1g Trans fat: 0g Carbohydrates: 25.6g Sugar: 13.5g Sodium: 210.3mg Fiber: 2.6g Protein: 4.4g Cholesterol: 15.4mg


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