Zucchini Bread (Low Fat, Low Calorie)


Dear Reader-

Do I have a treat for you!

Ya see the other day Aunt Mary gave me these two HUGE zucchinis… well you could see them, if I had taken a picture of them like a GOODe blogger should, but I failed you…

Don’t worry, I am about to make it up to you 😉


Now I had these two huge zucchinis and a bunch of folks over for dinner the other night, so we cut up half of one of those babies and fed an army the most yummy fried zucchini slices…

Now while those babies were totally drool-worthy (sorry again no pics :/)- that isn’t what this post is about…

So after that yummy meal I still had 1 1/2 enormous zukes, so what is a FREEZE-O-RAMA mama to do?

I stood right there and chatted away with my GOODe friend Lisa and shredded those puppies up… skin and all. (I like to keep the skin on to up the fiber in my recipes.)

GOODe friends always make tasks like that fly… just sayin’

I got 12 cups out of those babies! I told you they were huge!

I just heart summertime… ahh

Anyhoo, I went ahead and popped several bags into the freezer like a GOODe freeze-o-rama mama should…

Then I gots to thinkin’ about makin’ some yummy Zucchini bread…

So I called up my GOODe friend Google and asked her what she would make… and I ran across this yummy little recipe.

Now I tweaked it ever so slightly, but dude… a Low Fat and Low Calorie version of one of my favorite summertime treats… I was cautiously thrilled!

I wonder if they have one for those fried zucchini slices… no?

Anyhoo, I got busy whipping up a batch of this bread real quick like.

I started with 5 egg whites that I separated out with this cool thingie majig.

Add 1 cup of sugar

And 1 Cup of Splenda… Note: If you are not a Splenda fan, substitute another cup of sugar…

Oh and scratch out that “Low Calorie” part of this recipe…

Sorry… that’s just how the sugar substitute crumbles folks.

Next up, add in 1 cup of applesauce

And 1 T of almond extract.

Then, I mixed ‘er all up …

And added in 3 cups of my shredded zucchini and mixed again.

Then I sat that aside while I combined my dry ingredients.

1 cup of all purpose flour

1 cup of whole wheat flour…

Psst… would you love some of the health benefits of whole wheat flour, but ya just can’t stand the taste? We just love using white whole wheat flour and it definitely packs the fiber punch!

Add to that 1 teaspoon of salt

1/4 teaspoon of nutmeg.

I just heart the smell of fresh nutmeg… yum!

If you are looking for a way to grate it, I also love using my microplane.

It is super awesome for grating hard cheeses and zesting up citrus too.

Add in 1 teaspoon of sodee as Grandma calls it or baking soda as you might name it.

1/2 teaspoon of baking powder

2 tablespoons of cinnamon…

Ahh cinnamon, can you tell why I love this recipe?

I just love all the yummy spices.

Now combine all those dry ingredients up really well and then add to the wet ingredients.

And you guessed it, mix ‘er up real GOODe!

Now pour into your favorite bread pan.

I used a square portioned pan to pretend we have help with portion control…

Bake at 325 for around 30 minutes or until the breads are golden and a toothpick test comes out clean.

Now these little bundles of yumminess are the perfect size…

You can slice each little moist loaf up into 4-5 pieces for a yummy breakfast, afternoon snack or dessert.

We gobble them up with a little shmear of Homemade Whipped Cream Cheese.

One word of caution though:

You may um… want to… ahem… refrain from eating to many of these at one time or at least skip your bran muffin in the morning … if ya know what I mean.

These babies do pack of powerful punch of fiber… from the zukes to the whole wheat flour to the apple sauce…just sayin’

Zucchini Bread (Low Fat, Low Calorie)


Prep time: 

Cook time: 

Total time: 

Serving size: 12

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  • 5 Egg Whites
  • 1 Cup Applesauce
  • 1 Cup Sugar
  • 1 Cup Splenda
  • 1 T Almond Extract
  • 3 Cups Zucchini
  • 1 Cup All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 t Baking Soda
  • ½ t Baking Powder
  • 1 t Salt
  • 2 T Cinnamon
  • ¼ t Nutmeg
  1. Combine eggs, applesauce, sugar, splenda and almond extract.
  2. Add zucchini and set aside.
  3. In a separate bowl, mix all dry ingredients well.
  4. Combine wet and dry ingredients.
  5. Bake in lightly greased loaf pans (1 hr) or bar pans (30 min) at 325 degrees until it passes the toothpick test.

About Cris
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.

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  • Elizabeth Burns-Thompson

    I am definitely going to have to try this recipe ASAP. I have had a mad craving for zucchini bread lately and this looks absolutely delicious!

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  • pkchick

    I wish I had your cute little loaf pans but I don’t. Does this recipe make 1 or 2 normal sized loaves? I just made chocolate chocolate chip zucchini bread this afternoon but I still have alot of zucchini left. Thanks!

    • Anonymous

      It should make 2 loaves. Enjoy!

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  • Claire Woods

    how many servings does this make and how many calories per serving?

  • low fat, low cal, but no nutrition info included????

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