Are you craving a deliciously moist bread that doesn't compromise your health goals? Look no further! This Low Cal Healthy Zucchini Bread is about to become your new obsession - a magical recipe that sneaks nutritious zucchini into a mouth-watering treat that tastes like pure indulgence. Imagine biting into a slice of bread so incredibly satisfying, you won't believe it's actually good for you. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves amazing flavors, this recipe is your ticket to guilt-free deliciousness!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1/2 cup applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the zucchini bread.
- Grate 1 1/2 cups of fresh zucchini using a box grater or a food processor. If the zucchini is particularly watery, you may want to squeeze out some excess moisture using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the grated zucchini, 1/2 cup of applesauce, 1/4 cup of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix well until all the wet ingredients are fully incorporated.
- In a separate bowl, whisk together the dry ingredients: 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a denser bread.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Optionally, you can sprinkle a few extra oats or chopped nuts on top for added texture.
- Place the loaf pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
- Enjoy your low-cal healthy zucchini bread as a delicious snack or breakfast option! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent a soggy bread texture.
- Don't Overmix: Gently combine wet and dry ingredients to keep the bread light and tender.
- Check Doneness Carefully: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Customize Your Bread: Try adding nuts, chocolate chips, or dried fruits for extra flavor variations.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain freshness.
- Make It Ahead: This bread actually tastes even better the next day as flavors continue to meld.
- Freezer-Friendly: Slice and freeze individual portions for quick, healthy grab-and-go breakfasts!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 18g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
