Best Skinny Zucchini Bread Recipes
SKINNY ZUCCHINI BREAD
50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h35m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 14 g, TransFat 0 g
SKINNY ZUCCHINI BREAD OR MUFFINS - POUND DROPPER
This Zucchini Bread or Muffins are perfectly sweet, creamy, and flavorful. The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! Perfect for a snack, breakfast, or even as a dessert! You'll be sure to have seconds with this one! Servings: 12 slices or 12 muffins GREEN: 2 Smartpoints per ... Read More about Skinny Zucchini Bread or Muffins
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8x4 inch) with non stick cooking spray.
- In a medium bowl mix together, self rising flour, baking powder, baking soda, white sugar substitute, cinnamon, and nutmeg. Set aside.
- In a separate bowl combine, egg, zucchini, water, vanilla, and brown sugar. Stir to combine.
- Gradually add wet ingredients into the dry ingredients. Stir just to combine.
- Stir in melted butter or unsweetened applesauce into the mixture. Stir until just combined. DO NOT OVER MIX.
- Pour into bread pan or muffin tin.
- Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
- Remove from oven. Let it cool for 5 minutes before removing them from pan.Store the loaf or muffins in an air tight container in the fridge for 5-7 days or freeze for up to a month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
