Best 5 Virtually Fat Free Zucchini Bread Recipes

LOW CALORIE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees.
• Wrap the zucchini shreds in a clean dishcloth or papertowels. Squeeze it gently to remove some of the water. You should end up with 1 cup of loosely packed shredded zucchini.
• Combine the zucchini with the coconut oil, maple syrup, egg, yogurt, and vanilla.
• Stir in the flour, baking powder, baking soda, salt, and cinnamon.
• I added in 1/4 cup mini chocolate chips at this point!
• Spray a 9×5 pan with non-stick spray. Pour in the batter.
• Sprinkle with brown sugar on top, if desired.
• Bake for 35-40 minutes or until a toothpick comes out clean.
• Let the bread cool completely before slicing.

EASY HEALTHY ZUCCHINI BREAD

Steps:

• Pre-heat the oven to 180°C/350°F and line a loaf pan with parchment paper.
• Add all the ingredients in a large mixing bowl then whisk until combined.
• Transfer the batter to the prepared loaf pan and place in the oven.
• Allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
• Remove from the oven and allow to cool completely before slicing and serving.

VIRTUALLY FAT-FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a small loaf pan with nonstick cooking spray.
• In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
• In another small bowl, combine the liquid egg product, applesauce and zucchini.
• Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
• Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
• Bake 45-50 minutes, or until a toothpick comes out clean.

HEALTHY ZUCCHINI BREAD

Steps:

• oven to 350ºF and line a 9×5 loaf pan with parchment paper; set aside.
• Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
• In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
• In a large bowl whisk together brown sugar, applesauce and oil. Add in egg and vanilla, whisking until smooth.
• Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
• Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
• Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
• into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.