Try our healthy and moist recipe for Skinny Zucchini Bread. Grated zucchini is mixed into the batter along with chopped walnuts, adding texture and delicious taste to this spice cake. The bread stores great in the freezer and will last for weeks in the refrigerator.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups Splenda
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup walnuts
- 1 egg
- 2 egg whites
- 2 1/2 cup zucchini, finely grated
- 1/4 cup extra virgin olive oil
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Spray 2 8 x 4 inch loaf pans with non-stick cooking spray.
- Beat eggs, oil, vanilla, and Splenda together in a large bowl.
- Add sifted ingredients to the creamed mixture, and beat well.
- Stir in zucchini and nuts until well combined.
- Pour batter into prepared pans.
- Pour mixture into muffin pan and cook for 40-45 minutes until knife comes out clean.
Nutrition Info and Tips
Per Serving:
Calories: 158.5
Fat: 7g
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http://skinnymom.com/2011/09/13/skinny-zucchini-bread/Copyright 2013 SkinnyMom.com
Been looking forward to making this for awhile. Finally had a chance this morning. It was yummy and went perfect with my (decaf) coffee. I substituted the olive oil with cottage cheese to lower the fat content. I also added 2 scoops of protein. Turned out tasty. Thanks for the recipe.
Is this suppose to be a loaf pan not muffin u use… I like the idea of cottage cheese instead of oil, even though I don’t like cottage cheese probably won’t tastet .
Going to try this
Yes! It is supposed to be a loaf pan and thank you for seeing my mistake…I have now changed it:) I am interested in hearing how the cottage cheese works in the recipe too:)
Instead of using splenda, I’d like to use real sugar. If I do that what is the equivalent of 1 1/2 of cups to the real sugar?