Low Fat Zucchini Bread Recipe

Name: Low Fat Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup Egg Beaters egg substitute; 2 cups raw zucchini, shredded; ½ cup unsweetened applesauce; ½ cup coconut oil (not solid); 1 cup sugar; 2 cups flour; 14 teaspooon baking powder; 2 teaspoons baking soda; 2 teaspoons vanilla; 2 teaspoons cinnamon; 1 teaspoon salt; 1 cup walnuts, chopped

Servings: persons

¾ cup Egg Beaters egg substitute
2 cups raw zucchini, shredded
½ cup unsweetened applesauce
½ cup coconut oil (not solid)
1 cup sugar
2 cups flour
14 teaspooon baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon salt
1 cup walnuts, chopped

1
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
2
Beat egg beaters, sugar, applesauce and oil together.
3
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
4
Mix together by hand.
5
Add zucchini (minus liquid).
6
Beat mixture.
7
Pour into 2 greased and floured loaf pans.
8
Bake 45 minutes at 350F.
9
Recipe may be doubled.

1305

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup Egg Beaters egg substitute, 2 cups raw zucchini, shredded, ½ cup unsweetened applesauce, ½ cup coconut oil (not solid), and more.

Yes, Low Fat Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Zucchini Bread

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