Best Virtually Fat Free Zucchini Bread Recipes

BEST VEGAN ZUCCHINI BREAD

Steps:

• Preheat your oven to 350 F˚
• In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.
• Next, in a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything "just" combined. DO NOT OVERMIX!
• Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchement paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.
• Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don't have a wire rack just use a cutting board.
• Cover and store your leftovers for 3-4 days at room temperature.

LOW-FAT ZUCCHINI BREAD

Steps:

• Mix together all ingredients.
• Pour into 3 loaf pans (or 2 if you want larger loaves).
• Bake at 350 for about 60 minutes.

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.