A lightened up version of my mom's zucchini bread recipe, but still with a ton of moisture and flavor!
Servings: 12servings
Calories: 123kcal
Ingredients
90gNon-Fat Greek Yogurt(6 tablespoons)
122gUnsweetened Applesauce(1/2 cup)
200ggranulated sugar(1 cup)
1/2Tvanilla extract
1/2Tcinnamon
1 tspbaking soda
2tspbaking powder
1/2tspsalt
150gflour(1 and 1/4 cup)
128ggrated zucchini(1 cup)
Instructions
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.
Notes
Macros for 51 g or about 1/12 of the loaf are 0f/27.7c/2.6p. To find on MyFitnessPal, search "How We Macro Non Fat Zucchini Bread."