Zucchini Bread

by SkinnyMs.

Zucchini Bread

This moist zucchini bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation, just as you would all desserts. The great thing about healthy breads and all desserts with clean, whole ingredients is the ability to indulge without feeling guilty about your health. The treats are still meant for occasional enjoyment, but you can eat them knowing you are not putting dangerous chemicals into your body.

Another great thing about healthy bread recipes such as this one is the inclusion of vegetables. Whenever you add fruit or veggies to a dish, you automatically boost its health factor. This zucchini bread is a great option for getting your family, especially the kids, to eat an extra serving of vegetables during the day. They won’t even know they are eating something health because the bread has a sweet, rich taste that is perfect for dessert or a special occasion breakfast.

If you are looking for other healthy bread recipes, check out a few of our options here. And if you need a few ideas for how to use vegetables in creative ways your family will gobble up? We can help with that, too!

Zucchini Bread

Zucchini Bread

Yields: 12 Slices | Serving Size: 1 Slice | Calories: 289 | Previous Points: 6 | Points Plus: 8 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 18 mg | Carbohydrates: 37 g | Dietary Fiber: 4 g | Sugars: 19 g | Protein: 7 g

Ingredients

  • 1/3 cup coconut oil
  • 3/4 cup honey
  • 1 egg
  • 1 cup grated zucchini
  • 1 teaspoon vanilla
  • 1/2 cup Greek Yogurt, plain, low-fat
  • 1 1/2 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 325 degrees F.

NOTE: The fats in this recipe are primarily from heart healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.

In a large mixing bowl, cream coconut oil and honey. Add egg, zucchini, yogurt, and vanilla, mix on low until combined.

Combine dry ingredients and add to batter. Mix on medium speed just until combined. Stir in nuts.

Spray a standard size loaf pan with non-stick cooking spray. Pour batter into loaf pan. Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.

Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.

Cut into slices.

http://skinnyms.com/zucchini-bread/

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22 Comments on "Zucchini Bread"

  1. Tmcleod0623  August 10, 2012

    I really did like this. The honey seemed a little too prominent so I emailed Gaylenamdndiscussed what else I could use…she suggested sucan so when I make this again I'm going to try that and more spice.

    Reply
  2. CookieToddo  July 11, 2013

    @Tmcleaod, have you tried with sucan nad add more spice.. what more than one teaspoon of cinnammon??

    I agree with 3/4 cup of honey is a lot.. could I reduce it to 1/2 cup; what will it do to the bread?

    Reply
  3. Christine  July 13, 2013

    Could I substitute almond flour for the wheat flour? Would it be an equal substitution? If not, what could I use instead of the wheat flour? Love all your recipes btw. Making the spinach and artichoke penne today!

    Reply
    • Skinny Ms.  July 13, 2013

      Christine, Try these replacements for the flour and soda. Let me know how it turns out. :) gale@skinnyms.com
      1½ cups almond flour
      1½ teaspoons baking soda

      I hope you enjoyed the Penne!

      Reply
  4. Gail H.  July 21, 2013

    Are the nuts included in the NI? And can agave be substituted for the honey? Need something sweet for an afternoon snack; just re-joined WW :)

    Reply
    • Skinny Ms.  July 22, 2013

      Gail, Great…congrats on re-joining WW! Yes, nuts are included in the NI and agave can be substituted.

      Reply
  5. Jennifer  August 4, 2013

    What can I substitute for the yogurt to make this dairy free?

    Reply
    • Skinny Ms.  August 5, 2013

      Jennifer, Possibly applesauce. I haven’t tried it yet, but should work fine. Keep us posted. :)

      Reply
  6. Ginny  August 4, 2013

    What could be swapped out for the yogurt? Trying to go dairy and egg free.

    Reply
    • Skinny Ms.  August 5, 2013

      Ginny, Low-fat sour cream would work.

      Reply
    • SkinnyMs  March 3, 2014

      Applesauce, banana puree, or pumpkin/ squash puree.

      Reply
  7. kristen2309  August 2, 2014

    Loved the recipe. Making it for the second time. And making a double batch for the freezer. Trying one batch as muffins! Thanks for the great recipe

    Reply
  8. Kathie  August 18, 2014

    I just made the recipe and doubled it for muffins. It made two dozen….baked for 15 minutes. i also added raisins that I presoaked and some coconut. They're fabulous; I will make them again soon!

    Reply
  9. Melissa  August 1, 2015

    What happened to the other version of this recipe?

    Reply
  10. Heather  August 2, 2015

    I can't find the measurement for zucchini–am I missing that somewhere? Perhaps I'm not downloading the entire recipe?

    Reply
    • SkinnyMs  August 2, 2015

      1 Cup grated zucchini. Just added it, somehow it got deleted.

      Reply
  11. Laurie  January 23, 2016

    Can I use almond milk instead of regular milk?

    Reply

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