Zucchini Bread(This Recipe Is Low-Fat And Low Sugar.)
A moist, flavorful zucchini bread that's low in fat and sugar, perfect for breakfast or snacks, with warm spices and added nutrients from fresh zucchini.
Ingredients
- 3/4 cup whole wheat flour ⓘ
- 3/4 cup unbleached white flour ⓘ
- 1/2 cup sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 egg white ⓘ
- 1 whole egg ⓘ
- 6 tablespoons vegetable oil ⓘ
- 1 1/4 cups grated unpeeled zucchini ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- In a large bowl, combine whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- In a medium bowl, mix together the egg white, whole egg, vegetable oil, grated zucchini, and vanilla.
- Add the wet mixture to the dry ingredients, stirring until well combined.
- If desired, stir in nuts, raisins, or sunflower seeds.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake in a preheated 350°F (175°C) oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan and slicing.
Tips & Substitutions
For a lighter texture, consider using applesauce in place of half the vegetable oil. You can also substitute the sugar with a natural sweetener like honey or maple syrup, but adjust the liquid ingredients accordingly. Adding chopped nuts or dried fruits can enhance flavor and texture, but be mindful of the added calories if you're keeping it low-fat.
Serving Suggestions
Zucchini bread is delicious on its own but can be served with a spread of light cream cheese or a dollop of yogurt for added richness. It pairs beautifully with a cup of tea or coffee, making it a great snack or breakfast option. For a hearty meal, serve slices alongside a fresh salad like Shaky Salad for a balanced plate.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw at room temperature and warm slices in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(This Recipe Is Low-Fat And Low Sugar.) contains roughly 1985 calories, with 33g protein, 302g carbohydrates, and 78g fat. It is an excellent source of calcium (123% of the Daily Value), vitamin C (109% of the Daily Value), and vitamin A (98% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this zucchini bread gluten-free?
Yes, you can substitute the whole wheat and unbleached white flour with a gluten-free flour blend. Make sure to check for a blend that includes xanthan gum or add it separately to help with the bread's structure.
How do I know when the zucchini bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven. Make sure to check it around the 50-minute mark.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips can provide a delightful sweetness and richness. Keep in mind that it will increase the sugar content, so adjust accordingly if you're aiming for a low-sugar recipe.
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).