Zucchini is a favorite veggie in our house, and it becomes in season during the summertime. I remember as a kid my mom always had zucchini in her garden. If you’ve ever grown them before, you know that they can get out of hand pretty quickly, and soon you’re up to your ears in this vegetable. My mom used to make this amazing zucchini bread from extra veggies, and it’s still one of my favorite treats to date. But, it’s not very low calorie or low fat recipe, so I adapted her recipe to make a more macro-friendly version so we can enjoy it more often. Trust me, I still make the full fat version from time to time because it’s THAT good.
This recipe has no fat (yes, you read that right!), but it still keeps a moist texture from the use of applesauce and Greek yogurt. Also, if you are avoiding eggs for some reason, this recipe is egg free, too! The best part of all, in my opinion, is the macros! Just 123 calories and about 27c/3p for (1/12) piece. That’s plenty of room to slather just a gram or two of salted butter on your slice to really knock it out of the park!
Non Fat Zucchini Bread
- 90 g Non-Fat Greek Yogurt (6 tablespoons)
- 122 g Unsweetened Applesauce (1/2 cup)
- 200 g granulated sugar (1 cup)
- 1/2 T vanilla extract
- 1/2 T cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 150 g flour (1 and 1/4 cup)
- 128 g grated zucchini (1 cup)
- Preheat the oven to 350 degrees. Spray a loaf pan (I used a 10 inch. If you used a smaller or larger pan, baking times will vary) with non stick cooking spray.
- Combine greek yogurt, applesauce, sugar, and vanilla until mixed well. Then add in cinnamon, baking soda, salt, baking powder, and flour until evenly combined. Finally, fold in the grated zucchini. Pour batter into the prepared loaf pan.
- Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs. Allow to cool, slice, and enjoy!
Zucchini Bread Muffins
- Follow recipe ingredients and instructions above, but bake batter in a muffin tin sprayed with cooking spray. Divide batter into muffin tins evenly (about 57 grams each. Yes, this is a different weight than the baked amount, since it will lose some weight/moisture while cooking). Bake at 350 for 14-16 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.