Low Cal Lower Carb Zucchini Bread

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 97.4
  • Total Fat: 4.8 g
  • Cholesterol: 22.7 mg
  • Sodium: 101.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Low Cal Lower Carb Zucchini Bread calories by ingredient
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A delicious way to use up that garden fresh zucchini and with lower carbs! What a great summertime treat! A delicious way to use up that garden fresh zucchini and with lower carbs! What a great summertime treat!
Number of Servings: 28


    3 eggs
    2 C. Splenda
    1/4 C. vegetable oil
    3/4 C. apple sauce, unsweetened
    1 Tbs vanilla
    2 C. grated zucchini
    1 C. all purpose flour
    2 C. whole wheat flour
    1 Tbs cinnamon
    2 tsp baking soda
    1/4 tsp baking powder
    3/4 C. walnuts, chopped


Beat eggs. Beat in splenda, oil, applesauce and vanilla until thick and frothy. Stir in Zucchini, flours, cinnamon, baking soda, and baking powder. Fold in walnuts. Grease and flour 2 bread pans. Divid batter equally. Bake for 1 to 1 12 hours at 350 degrees until toothpick comes out clean. Slice each loaf into 14 slices.

Number of Servings: 28

Recipe submitted by SparkPeople user WINDY01.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    Very moist and flavorful. I made one giant loaf in a giant disposable loaf pan. I had to adjust the baking time to a little under one hour, but this may have been due to the quirks of my oven rather than using one huge pan. I will definitely make this again, and recipe printout is going N my cookbk. - 8/2/09

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  • Very Good
    1 of 1 people found this review helpful
    Hubby was very pleased with this! Impressive! Going into the pan I thought it was too dry but it came out fine. Is there truly no salt added? - 8/3/10

    Reply from WINDY01 (8/13/10)
    Truly no salt! It is my own modification because I try to watch my sodium levels, and it did not seem to affect the taste of the bread by leaving it ou.

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  • Good
    Made this last night, not bad. Definitely had to adjust the cooking time, cooked mine for only 50 minutes and it still turned out pretty dry. The splenda after taste is a little overwhelming, so I might try the splenda brown sugar blend next time instead. - 9/20/12

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