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Non Fat Zucchini Bread

A lightened up version of my mom's zucchini bread recipe, but still with a ton of moisture and flavor!
Servings: 12 servings
Calories: 123kcal

Ingredients

  • 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)

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."