"Low-Fat" Spiced Zucchini Bread
A moist, low-fat zucchini bread infused with cinnamon and pineapple, perfect for breakfast or snack. Light and flavorful, suitable for health-conscious bakers.
Ingredients
- 3 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 3/4 cup finely chopped walnuts ⓘ
- 5 egg whites ⓘ
- 2 cups sugar ⓘ
- 1 cup applesauce ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 cups coarsely shredded zucchini ⓘ
- 1 (8 oz) can crushed pineapple, well drained ⓘ
Instructions
- Combine flour, baking soda, salt, baking powder, cinnamon, and chopped walnuts in a large bowl; set aside.
- Beat egg whites lightly in a large mixing bowl.
- Add sugar, applesauce, and vanilla to the egg whites; beat until creamy.
- Stir in shredded zucchini and drained crushed pineapple.
- Add the dry ingredients to the wet ingredients, stirring only until moistened.
- Spoon batter into two well-greased and floured 9 x 5 x 3-inch loaf pans or spray pans with nonstick spray.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before removing.
- Turn out onto a wire rack and cool completely before slicing.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or ginger. If you want to reduce sugar, you can substitute with a sugar substitute like Stevia, but be mindful of the sweetness level. For a nuttier flavor, try replacing half of the walnuts with pecans. Make sure to squeeze excess moisture from the zucchini before adding it to keep the bread from becoming soggy.
Serving Suggestions
Serve slices of the spiced zucchini bread with a dollop of Greek yogurt or cream cheese for added creaminess. It pairs beautifully with a fresh fruit tart for dessert or a cup of coffee during brunch. You can also enjoy it alongside a light salad like Tomorrows Salad for a balanced meal. It makes a fantastic snack option for kids and adults alike.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just heated through. This makes for a delightful breakfast treat or afternoon snack.
Nutrition & Diet Analysis (per serving)
Each serving of "Low-Fat" Spiced Zucchini Bread contains roughly 327 calories, with 11g protein, 17g carbohydrates, and 26g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that whole wheat flour will add a denser texture and a nuttier flavor. You may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Can I use frozen zucchini for this recipe?
Absolutely! If using frozen zucchini, make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the proper texture of the bread. Frozen zucchini is a great option for year-round baking.
How can I make this recipe vegan?
To make this zucchini bread vegan, replace the egg whites with a flaxseed meal mixture. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg white. Let it sit for a few minutes to thicken before adding it to the mix. The rest of the ingredients can remain the same.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).