Zucchini Bread(Low-Fat, Low-Sodium)
A moist, flavorful zucchini bread that is low in fat and sodium, ideal for healthy snacking or breakfast, with warm cinnamon and subtle zucchini sweetness.
Ingredients
Instructions
- Lightly oil and flour dust 2 bread pans.
- Beat eggs until frothy; add sugar, vegetable oil, and vanilla.
- Mix in grated zucchini, baking soda, cinnamon, and flour until just combined.
- Pour batter into prepared bread pans.
- Bake at 350°F for 1 hour.
Tips & Substitutions
To reduce sugar, consider substituting half with unsweetened applesauce. Ensure the zucchini is well-drained to avoid excess moisture in the batter. For a spiced twist, add a pinch of nutmeg or some chopped walnuts. If you want to enhance the flavor, try using almond extract instead of vanilla. This bread is great for breakfast or as a snack, much like Bran Muffins By The Pail Full.
Serving Suggestions
Enjoy this zucchini bread plain, or spread with a bit of low-fat cream cheese for added flavor. It pairs well with a cup of herbal tea or coffee. For a delightful dessert, serve slices with a drizzle of White Butter Frosting. You can also toast it lightly for a crunchy texture, perfect alongside fresh fruit for breakfast.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice off the desired amount and warm in the microwave for 15-20 seconds, or in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Low-Fat, Low-Sodium) contains roughly 496 calories, with 5g protein, 56g carbohydrates, and 18g fat. It is a good source of calcium (13% of the Daily Value), vitamin C (13% of the Daily Value), and protein (10% 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 all-purpose flour in this recipe. Just keep in mind that it may result in a denser texture. You can also mix half whole wheat and half all-purpose for a healthier option without compromising too much on texture.
How can I make this zucchini bread sweeter?
If you prefer a sweeter zucchini bread, you can increase the sugar by up to half a cup. Alternatively, you can add chocolate chips or dried fruit like raisins or cranberries to enhance the sweetness naturally without adding too much sugar.
Can I add nuts or chocolate to the batter?
Absolutely! Adding chopped walnuts or pecans can give this zucchini bread a lovely crunch. If you're a chocolate lover, consider folding in chocolate chips for a rich, indulgent twist. Just be mindful of the additional sweetness from chocolate.
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).