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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 87.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Low Fat, Low Calorie Zucchini Bread calories by ingredient
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Low Fat, Low Calorie Zucchini Bread

Submitted by: EWICKLAND
Low Fat, Low Calorie Zucchini Bread

Introduction

This low calorie, low fat bread is packed with zucchini and flavor! This low calorie, low fat bread is packed with zucchini and flavor!
Number of Servings: 24

Ingredients

    5 egg whites
    1 C. sugar
    1 C. Splenda
    1 C. unsweetened applesauce
    1 tsp. vanilla
    3 C. grated zucchini

    1 C. whole wheat flour
    1 C. all purpose flour
    1 tsp. baking soda
    1/2 tsp baking powder
    1 tsp. salt
    2 Tbsp. cinnamon
    1/4 tsp. nutmeg

Directions

Combine eggs, sugar, Splenda, applesauce, and vanilla in bowl. Add zucchini and mix well. Sift together dry ingredients and add a little at a time, mixing together as you go.

Pour into two loaf pans and bake at 325 for an hour or until a knife inserted into the middle of the loaf comes out clean.

Makes 24 slices, 12 slices from each loaf. Freezes well.

Number of Servings: 24

Recipe submitted by SparkPeople user EWICKLAND.






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Member Ratings For This Recipe


  • Very Good
    33 of 33 people found this review helpful
    I changed this recipe to be lower in calories because I love zucchini bread and can't stay away from it. I used NuNaturals White Stevia Powder (1/2 c) in place of the sugars, and 2 c of Whole Wheat Flour instead of the blend. I made this into muffins instead of loaves for portion control. 48.4 cals - 7/23/09

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  • Incredible!
    7 of 7 people found this review helpful
    Loved this recipe. Very sweet and moist. I replaced the 1 c of Splenda with 2 Tbsp of Stevia. Added 1 c of walnuts, 1/2 c raisins, 4 Tbsp of ground Organic Flaxseed, a little ground cloves and a pinch of ground ginger. Replaced salt with sea salt. Delicious! Going to try it gluten-free next. - 10/13/09

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  • Incredible!
    7 of 7 people found this review helpful
    Oh...my...goodness!!! This is so good!!! I used a bit more zuke (not a good idea-took longer to cook), and all Splenda as well as all wheat flour. This is delicious! That nutmeg and cinnamon combo is to die for! Thank you so much! Will make this a LOT!!! - 8/22/08

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  • Incredible!
    5 of 5 people found this review helpful
    I made this exactly as above, but used mini muffin tin (for easier portion control) made over 48 mini muffins, my kids love them so much, I'll have to hide them so I'll have some for me - 8/7/11

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  • Incredible!
    5 of 6 people found this review helpful
    Suggestion: I weighed both loaves in grams. I divided the total by 24 servings, then manually entered it into my favorites in grams. (Mine was 58, but I added walnuts.) So if I cut a slice that is 49 or maybe 63 gr. I can enter that and it will automatically recalculate calories & nutrients for me. - 7/14/10

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  • Incredible!
    5 of 5 people found this review helpful
    Tastes just like my "original" recipe but with way fewer calories and fat. I did change the recipe a little: used for flour 2 cups of the whole wheat instead of 1 whole and 1 all purpose, I used only 1/2 a cup of sugar and 1 cup of splenda, I added walnuts and did not use nutmag . - 7/19/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was yummy!! I am not a fan of zucchini, but I thought I'd try it after a friend mentioned how yummy it was. She was so right!! Will definitely have again! - 7/26/09

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  • Very Good
    2 of 2 people found this review helpful
    This bread turned out great! I don't use sugar replacements so I used about a 1/2c sugar and about a 1/2c brown sugar. I did decrease the cinnamon to 1.5tbl. Also used all whole wheat flour. Turned out delicious! - 9/2/12

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  • Incredible!
    2 of 2 people found this review helpful
    Liked this. I made it in a muffin pan and used 1 cup shredded carrots in place of 1 cup of the zucchini. Also used xylitol instead of splenda - 4/23/11

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  • Very Good
    2 of 2 people found this review helpful
    EXCELLENT TASTE! Since other reviews mentioned reducing sugar, I reduced the splenda to 1/2 c. Made 12 regular sized muffins (reduce time to approx 40 minutes, depending on elevation and oven) and 6 oversized muffins (approx 60 minutes - each muffin is 2 serv). I didn't want to stop at one serving! - 5/30/10

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  • Incredible!
    2 of 3 people found this review helpful
    I just took this out of the oven and couldn't resist having a piece. I made it exactly as the recipe directed and it turned out fantastic! Now if I can stay away from it til DH gets a chance to taste it! - 7/24/09

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  • Incredible!
    2 of 2 people found this review helpful
    I am not much of a baker, but when a friend dropped off 2 HUGE zucchini, I felt it an appropriate time to try. I wanted low fat, low calorie. It was easy and delicious! Love it! - 7/10/09

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  • 2 of 2 people found this review helpful
    I made this and i love the way it tastes. It's sweet and you don't have to worry about gaining alot of pounds by eating a slice! - 1/23/09

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  • Incredible!
    2 of 2 people found this review helpful
    OMG this was so moist and so flavorful! I was glad it made two loafs because now I don't have to share mine with my parents. They can have their own.

    This is the best snack ever or would be good for breakfast. - 8/27/08

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  • Very Good
    1 of 1 people found this review helpful
    What size loaf pans do you recommend?I tried one 9 1/4 x 5 1/8 loaf pan. Great taste. - 12/6/13

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  • Incredible!
    1 of 1 people found this review helpful
    I read through some of the comments and made a few changes. I used only WW flour, two full eggs and only Splenda. The major change was I used cucumber instead of zucchini since that is what is in my garden--turned out great! - 7/29/12

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  • Very Good
    1 of 1 people found this review helpful
    This was good. I modified ingredients to what I had on hand though. I halved the recipe and used 1/3 cup sugar and 3 tbsp stevia, all whole wheat flour, two whole eggs, and 1/4 oil and no applesauce. Made 12 muffins at 115 cals each with these changes. Only had to bake them for 18 minutes! - 7/21/12

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  • Good
    1 of 1 people found this review helpful
    I've tried to bake this bread today in a gluten-free version using a GF all-purpose flour mix (dr. Schar). I omit the sugars becouse it's too much for my taste. It took me about 1h30 min to bake it, and even after that time it was still almost raw in :( I guess this recipe is not good for GF:( - 9/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    great recipe, it turned out delicious! I used whole wheat flour and only splenda and it was wonderful, and froze very well. - 8/20/11

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  • 1 of 1 people found this review helpful
    these are wonderful, I made them into muffins and got 17 servings. I did not add the splenda!
    thanks for a great recipe - 5/14/11

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  • Good
    1 of 2 people found this review helpful
    While I like cinnamon and nutmeg, this recipe had a little too much for me personally. Next time, I'll try it with a little less and see how it comes out. - 12/26/10

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  • 1 of 1 people found this review helpful
    Delicious, used 2 c whole wheat, 1/2 c sugar, and 1 c splenda. Also added nuts and raisins! - 8/30/10

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  • Very Good
    1 of 1 people found this review helpful
    This was very good, I followed the recipe but added a few walnuts. Next time I think I'll use less suger It was a little to sweet for me! I had to bake mine alot longer to, and still came out a little to moist, but It's good and will make again! - 8/21/10

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  • Good
    1 of 1 people found this review helpful
    Good flavor but too moist. Had to cook it 30 minutes longer than indicated in the recipe. Will definitely make it again! - 8/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    I put in only one cup of sugar and it was still plenty sweet. I am going to put walnuts in next time. Very yummy! - 8/6/10

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  • Good
    1 of 1 people found this review helpful
    I am not a huge fan of the diet sugar taste in this. It is too sweet of a flavor to me. If I made this again I think I would use 1/2 the diet sugar. - 4/23/10

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  • Incredible!
    1 of 1 people found this review helpful
    WOW. I sort of want to eat all of this in one sitting now! LOL! Anyway, I followed the instructions except that I only had 1 cup of apple sauce available, so I used for my second cup 1 cup of homemade apple butter. This is a definite keeper! And I have PLENTY of zucchini for more bread! WooHoo! - 10/25/09

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  • Very Good
    1 of 1 people found this review helpful
    Loved the recipe, smells awsome. My loaves came out a little moist I think the Zucchini had to much water so next time I will squeeze out some of the moisture. - 10/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! I was skeptical because I've never attempted using whole wheat flour or Splenda. The batter looked a little odd, so I was expecting the worst. The outcome, however, is a delicious, flavorful, moist bread packed with nutrients! Hooray! - 9/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    Man!!! i made 2 loaves tonight without the splenda and it still came out soooooooooo delicious! and it impressed my fiance since i had never made bread of any kind in my life and i loved thank you for posting this awsome recipe! - 8/12/09

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  • Good
    1 of 1 people found this review helpful
    it was very tasty- I like the cinnamon and nutmeg. Mine came out too moist- maybe I will cook it more next time. Love that I could throw one loaf in the freezer!!! - 1/20/09

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  • Very Good
    1 of 1 people found this review helpful
    This is really good. It is soooo super moist and the kids love it toasted for breakfast. Thanks for sharing - 1/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is so GOOD!! Very moist, and flavorful. I took a loaf to the office and every one was very impressed. They could not believe it was low fat and so low calorie. Thank you so much for the recipe. - 10/1/08

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  • I forgot to add baking soda and powder so maybe the texture was a little different, but the taste was really great! I actually liked the texture. Mine looked gross but tasted so good! I used a little less than 1 cup of truvia instead! My little brother loved it after he tried it. - 8/24/14

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  • Why can't you use all splenda and all whole wheat flour? - 2/24/14

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  • I used coconut yogurt instead of eggs to make it vegan. I used 1.5 cups each of zucchini and apple instead of all zucchini. I also made this into muffins instead of a loaf and added just a few walnuts. - 2/11/14

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  • 0 of 2 people found this review helpful
    Too sweet for me, I'm afraid. - 9/21/13

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  • YUMMY! - 8/28/13

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  • Very Good
    0 of 1 people found this review helpful
    Great recipe to use that extra zucchini from the garden! Nice addition to eggs for breakfast! - 8/26/13

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  • so good, used all splenda and all whole wheatflour, delicious! - 8/17/13

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  • Very good! Super moist. My boyfriend ate 1/2 the loaf, and he doesnt like zucchini!

    Slight changes: instead of sugar or splenda, I only used 1/2 cup agave. I only did 1 heaping tbsp cinnamon. And I did the whole thing wheat pastry flour.

    Once it was gone my boyfriend asked me to make another - 8/1/13

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  • Bad
    0 of 2 people found this review helpful
    too much sugar and flour to be a healthy option, 24 servings at 87 calories each. that serving size will be hard to achieve. - 4/25/13

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  • Great bread. After reading some other reviews I changed the sugar to 1/2 C sugar and 1/2 C Stevia, and used 2 C whole wheat flour.... figured that'd balance out the walnuts and chocolate chips I added. - 10/7/12

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  • This is a wonderful zucchini bread receipt, I altered mine a bit, I used 1 cup sweetened applesauce, and only 3/4 cup sugar, 2 cups w/w pastry flour. I will even use less sugar next time.. - 9/3/12

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  • Kids & I absolutely loved it! - 8/29/12

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  • The 2TBSP of cinnamon was a bit much for me. 2tsp was easier on the taste buds. Overall I liked it. I also added 1c of dried cranberries. - 8/28/12

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  • Very tasty bread! Mine was a bit underdone, even though it tested done. Still delicious, though, and won't go to waste. Great way to sneak in the veggies! - 7/29/12

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  • Good
    0 of 2 people found this review helpful
    . - 6/30/12

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  • This was very yummy! I am going to be using this with my fresh zucchini and freezing to have year round! - 6/30/12

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  • This is so great!! I tweaked it a little and I use 2 cups of whole wheat flour and 2 cups of Splenda! It still tastes just as wonderful! - 6/12/12

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  • Very good taste, but too moist. Didn't hold together well once out of loaf pan. Since my baking is limited to Betty, Duncan, and the Pillsbury man, I'm not sure what to do to correct this. - 6/9/12

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  • I made this and it was awesome. I also made one with Vegan Chocolate chips and walnuts!
    - 10/3/11

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  • easy and very good!!! - 9/2/11

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  • It took longer than an hour to cook but I may have had a little too much zucchini in it. I didn't have any nutmeg either. So, next time I make it I will use nutmeg and maybe put raisins in it. Overall it is good. - 8/19/11

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  • 0 of 2 people found this review helpful
    Need lots of different Vegan & no sugar recipes. - 8/9/11

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  • Really great flavor! I omitted the splenda and just used 1 c. sugar and it was fine. I did have to bake mine much longer than an hour though. Will make again! Thanks! - 7/31/11

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  • This is the worst recipe EVER! I followed the recipe exactly as given and after baking for an hour, the center was still liquid so I baked longer and the outside dried up while the center stayed wet. It was a total waste of time and expensive ingredients. AWFUL, - 7/29/11

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  • I liked this recipe, very moist and will definately make it again as it is so satifying and filling. - 5/18/11

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  • This was pretty good. I'm not a fan of the Splenda aftertaste, and cutting the loaves into 12 makes for a very small serving. However, the taste was good for a "diet zucchini bread". - 3/18/11

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  • thanks for sharing will make this again for sure!! - 1/27/11

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  • Wow! one of the best zucchini bread recipes I have ever tried! better than some of the full-fat ones. I will definately be making this one again! - 12/10/10

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  • Oh no didn't have applesauce, then I realized I just went apple picking so I made my own unsweetened applesauce in a jif. Also used all whole wheat flour and only 1/2 c sugar with the 1 cup spenda. Awesome, and my kitchen smells soooo goood!! - 9/9/10

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  • 0 of 3 people found this review helpful
    In the oven now, smells wonderful - 9/2/10

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  • I adapted a bit based on other's notes - used 2/3 C. stevia powder in place of sugar and splenda and I added walnuts and raisins. These are good! You do get a slight after taste from the stevia, but it's worth it for the calorie save. - 8/31/10

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  • Incredible!
    0 of 2 people found this review helpful
    Well from reading everyone's review...i cant wait to make it. My husband and I are into low fat, low calorie foods and we are willing to try different foods out. I will stick w/ splenda and whole wheat flour (the only kind we use now) I cant wait to eat it! thanks everyone. - 8/20/10

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  • very good, moist. I used all a slenda reducing calories to 59. definitly a keeper - 8/17/10

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  • Made this today with some home grown zucchini. It was excellent. Thank you so much for sharing! - 8/8/10

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  • 0 of 1 people found this review helpful
    I have an allergy to apples and most tropical fruits so wondering what I can use instead of applesauce or pineapple,or can I just not add any?? - 8/4/10

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  • So I played pretty fast and loose with the recipe so I was a little worried, but it came out great. Hubby loved it, I've been fighting to stay away from it, and my oh so picky 4 year old can't get enough. THANKS for sharing! - 7/26/10

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  • I added walnuts and it was excellent. Thanks for the recipe. - 7/19/10

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  • Love this version of an old long-forgotten favorite, Thanks for the "new" favorite! I also used only wheat flour and splenda mix, it was AWESOME! - 7/11/10

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  • Wonderful just as is! - 7/11/10

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  • For a low-cal/low-fat recipe, it's pretty good. Has the characteristic rubbery texture of a fat-free recipe, but the taste is nice. Compared to an oil, sugar and egg laden version, it leaves a lot to be desired, but for what it is, it's worth making. Be sure to salt your zucchini, squeeze dry - 7/8/10

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  • Even my husband loves this!!!! It will be great for the hoildays - 6/23/10

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  • I made it today with my son and it was AMAZING! I WILL make it again. - 6/22/10

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  • It was good. I only had one and half zucchini but It was enough, like some people did, I only used whole wheat flour (2cup) and splenda 1/2cup, splenda brown sugar 1/4cup. still taste good! yummm - 4/19/10

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  • Incredible!
    0 of 2 people found this review helpful
    I used 1/2 C Splenda and 1/2 cup brown sugar blensd, and 1C crushed pineapple ( in juice) . used 6 mini loaves- to die for. Threw in1/2 cup f dried craisins./cherries - they wenrt 1st - 2/6/10

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  • 0 of 2 people found this review helpful
    I'm gonna try this. Last zucchini bread recipe I got from Food & Wine was horrible...way to much zucchini in it. & low fat/low cal sounds good to me. - 1/25/10

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  • This recipe had a very even texture and a mild taste, but that made it a little boring to me. The fake sugar taste was also pretty strong. Good for those looking for simple zucchini bread, but I wanted more flavor and texture! I'm gonna try Chef Meg's version... - 1/19/10

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  • It is very good. Used brown sugar splenda and egg beaters. - 1/10/10

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  • Maybe I did something wrong - should I have squeezed the water out of the zucchini before adding it to the recipe? My batter was really wet, took forever to cook, and I could not cut this recipe into 12 - no way....it was crushing as I tried to slice it. Could be me...I will try one more time. - 11/24/09

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  • This was super-de-dooper! Def going to keep the ingrediants on hand to make very soon. Boyfriend loved it! - 11/23/09

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  • Just made this zucchini bread and OMG!!!! It is awesome. Very tasty and moist. Thanks for the post. - 10/21/09

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  • Very good! I made it into muffins and my kids are loving it! - 8/10/09

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  • 0 of 3 people found this review helpful
    This sounds wonderful and a great way to get more veggies in! 081125 - 11/25/08

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  • Incredible!
    0 of 2 people found this review helpful
    OMG this recipe is my favorite recipie ever I LOVE Zucchini bread and can not be away from it. - 10/5/08

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  • Incredible!
    0 of 3 people found this review helpful
    a Giant leap for snacking or breakfast - 9/19/08

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