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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 48.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 126.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Zucchini Bread Muffins under 50 calories per serving calories by ingredient
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Zucchini Bread Muffins under 50 calories per serving

Submitted by: MABIRLEM

Introduction

Amazing flavorful zucchini bread muffins adapted from EWICKLAND's "Low Fat, Low Calorie Zucchini Bread" recipe. With a few minor adjustments I kept the flavor while reducing some calories. It takes a bit to get used to it if you aren't used to eating whole wheat bread though. Also, I used 1/2 cup of NuNaturals NuStevia White Stevia Powder. It is sweet. If you do not like sweet zucchini bread, use 1/3 cup instead. Enoy! Amazing flavorful zucchini bread muffins adapted from EWICKLAND's "Low Fat, Low Calorie Zucchini Bread" recipe. With a few minor adjustments I kept the flavor while reducing some calories. It takes a bit to get used to it if you aren't used to eating whole wheat bread though. Also, I used 1/2 cup of NuNaturals NuStevia White Stevia Powder. It is sweet. If you do not like sweet zucchini bread, use 1/3 cup instead. Enoy!
Number of Servings: 24

Ingredients

    5 Large Eggs (Whites Only)
    1/2 cup NuNaturals NuStevia White Stevia Powder
    1 cup Unsweetened Applesauce
    1 tsp Vanilla Extract
    3 cups Grated Zucchini
    2 cups Whole Wheat Flour
    1 tsp Baking Soda
    1/2 tsp Baking Powder
    1/2 tsp Sea Salt
    1 Tbsp Ground Cinnamon
    1/4 Tbsp Ground Nutmeg
    1/4 Tbsp Ground Cloves
    1/2 Tbsp Allspice

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Directions

Combine eggs, stevia, applesauce and vanilla in a mixing bowl.
Add zucchini and mix well.
Sift dry ingredients together and slowly add to zucchini mixture.
Fill floured (wheat flour) muffin pans (24 cups) half full of mixture.
Bake at 325 degrees F for 30 minutes or until toothpick test comes out clean.

*** You can also make this recipe into a loaf, but for portion size I recommend making the muffins. For a loaf pan, flour the pan, pour the mixture into it filling half way. This should make two loaves. Bake at 325 degrees F for 45 - 50 minutes until toothpick test comes out clean. The nutritional information would remain accurate as long as you cut the loaves into 24 equally sized portions.

These muffins (and the loaves) freeze extremely well. Make a big batch and have muffins for the month!! Awesome quick and light breakfast!

This recipe makes 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user MABIRLEM.






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