Best 3 Guilt Free Zucchini Bread Recipes
Jumping on the bandwagon of healthy eating and aiming to incorporate more wholesome goodness into your diet? Look no further! Our carefully curated selection of guilt-free zucchini bread recipes is here to satisfy your sweet cravings without compromising your health goals. These delectable treats are not only bursting with flavor but also packed with the goodness of zucchini, a versatile vegetable known for its nutritional prowess. Dive into the world of guilt-free indulgence and let your taste buds embark on a journey of flavor and well-being.
Let's cook with our recipes!
GLUTEN-FREE ZUCCHINI BREAD
Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.
Provided by Chrystal
Categories Breads/Muffins
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
- Once cooled, slice and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 242 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
DELICIOUS EGGLESS ZUCCHINI BREAD
What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.
Provided by love4culinary
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
- Measure yogurt into a medium sized mixing bowl.
- Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
- Add oil and blend through.
- Add zucchini and vanilla and stir until mixed through.
- Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
- Add dry ingredients to wet ingredients a little at a time.
- I like to slowly mix it in with my whisk.
- Fold ingredients into each other just until nicely combined.
- Pour'batter' into loaf pans, and put into oven.
- Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
- If it is not done, continue to bake for additional time.
- It could take between an hour and an hour and a half to bake completely.
- ENJOY!
GUILT FREE ZUCCHINI BREAD
I love zucchini bread but hate the guilt from using all that oil and butter that most recipes call for. I created this recipe by making a few tweaks to my mother's recipe and everyone loves it! - including her :) A fun twist is to make zucchini muffins instead.
Provided by BbySnow
Categories Breads
Time 50m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease bread pan.
- Combine dry ingredients (except raisins and walnuts) in medium bowl.
- In large mixing bowl combine wet ingredients (I prefer to use my Kitchen Aid).
- Once wet ingredients are mixed, slowly incorporate dry ingredients.
- Fold in raisins and walnuts.
- Add to bread pan and bake for 40-45min. or until toothpick inserted in center comes out clean.
Tips for Making Zucchini Bread:
- Choose the right zucchini: For the best flavor and texture, select small to medium zucchinis, about 6 to 8 inches in length. These zucchini have tender skin and fewer seeds, resulting in a smoother and more flavorful bread.
- Grate the zucchini: To easily incorporate the zucchini into the batter, grate it using a grater or food processor. Grating the zucchini also helps release its moisture, which adds to the bread's moist and tender texture.
- Squeeze out excess moisture: After grating the zucchini, place it in a colander or cheesecloth and squeeze out any excess moisture. This step helps prevent the bread from becoming too soggy or dense.
- Use a combination of flours: For a healthier and more nutritious bread, use a combination of all-purpose flour and whole wheat flour. Whole wheat flour adds fiber and a slightly nutty flavor to the bread.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense bread. Mix the batter just until the ingredients are combined. Overmixing develops the gluten in the flour, which can make the bread tough.
- Bake the bread at the right temperature: For a perfectly baked zucchini bread, preheat your oven to the correct temperature and bake the bread for the recommended time. Baking the bread at too low a temperature can result in a dense and undercooked loaf.
Conclusion:
Zucchini bread is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or as a snack. With its moist and tender texture, sweet flavor, and the nutritional benefits of zucchini, it's a great choice for those looking for a healthier alternative to traditional baked goods. By following the tips and using the recipe provided, you can easily create a delicious and guilt-free zucchini bread that will be a hit with your family and friends.
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