Zucchini Bread-Reduced Fat Recipe

Name: Zucchini Bread-Reduced Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 1 tsp. salt; 2 1/4 tsp. baking powder; 1 Tbsp. cinnamon; 1 tsp. nutmeg; 3 eggs; 1/2 c. canola or olive oil; 1/2 c. applesauce; 2 c. sugar; 1 Tbsp. vanilla extract; 2 c. grated zucchini; 1 c. chopped walnuts or pecans

Servings: persons

3 c. flour
1 tsp. salt
2 1/4 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg
3 eggs
1/2 c. canola or olive oil
1/2 c. applesauce
2 c. sugar
1 Tbsp. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts or pecans

1
Sift together flour, salt, baking powder, cinnamon and nutmeg. Set aside for later.
2
Beat eggs until frothy.
3
Add canola or olive oil, applesauce, sugar, vanilla extract, zucchini and chopped walnuts or pecans.
4
Combine wet and dry ingredients.
5
Grease and flour a medium and a small loaf pan.
6
Put 2/3 batter in medium pan and 1/3 of it in small pan.
7
Bake at 350u00b0 for 1 hour.
8
Cool bread in pans lying on their sides for 10 minutes (on a rack).
9
Then turn over and slide bread out.
10
Slice and enjoy.

1943

kcal

Calories

Fat

279

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: 3 c. flour, 1 tsp. salt, 2 1/4 tsp. baking powder, 1 Tbsp. cinnamon, and more.

Yes, Zucchini Bread-Reduced Fat 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.

Zucchini Bread-Reduced Fat

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