Low-Fat, Low-Calorie Zucchini Bread
(114)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
5 egg whites1 C. sugar1 C. Splenda1 C. unsweetened applesauce1 tsp. vanilla3 C. grated zucchini1 C. whole-wheat flour1 C. all purpose flour1 tsp. baking soda1/2 tsp baking powder1 tsp. salt2 Tbsp. cinnamon1/4 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.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 83.0
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 172.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.3 g

Member Reviews
  • MABIRLEM
     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
  • JRICH1
     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
  • STORMY724
     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
  • ZEPEDA4EVA
     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
  • MIPALADY23
     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
  • JODIMEISNER
     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
  • TRISTA1985
     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
  • CD12287141
     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
  • CHRISSYANNE3
     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
  • CD4533325
     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
  • ROYORK118
     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
  • DUSTEDTWIN
     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
  • SUPER_GURL
     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
  • ALILDUCKLING
     What size loaf pans do you recommend?I tried one 9 1/4 x 5 1/8 loaf pan. Great taste. - 12/6/13
  • IMCRYSTAL1
     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
  • CRISTOMATTIC1
     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
  • HOLLYDAZZE
     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
  • PIGGYKIDS
     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
  • WANNABTHNAGN29
     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
  • SHUTRBUG1
     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
  • NICARMSTRONG
     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
  • INAMO1972
     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
  • MAYABREE
     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
  • FLYNNER75
     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
  • VKLINE326
     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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