Best Ww Zucchini Bread Recipes

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar 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.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

WW ZUCCHINI BREAD

Ww Zucchini Bread image

Make and share this Ww Zucchini Bread recipe from Food.com.

Provided by tasb395

Categories Quick Breads

Time 1h15m

Yield 7 slices

Number Of Ingredients 11

Ingredients

1 large egg
3 tablespoons sugar
1 1/4 cups all-purpose flour
1 tablespoon all-purpose flour, plus
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup low-fat buttermilk
2 teaspoons unsalted butter
1 teaspoon lemon zest, grated
1 medium zucchini, grated and squeezed dry

Steps:

Preheat oven to 425 F; spray an 8x4" loaf pan with nonstick spray.
In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
Sift the flour, baking powder, salt and nutmeg into a sheet of wax paper. In a small bow, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will thick.
Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400°F Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.
1/7th of this recipe equals 3 WW Points.
I just made these into muffins instead. I did double the batch to make 12.

Nutrition Facts : Calories 139, Fat 2.3, SaturatedFat 1.1, Cholesterol 33.8, Sodium 301.7, Carbohydrate 25.5, Fiber 1, Sugar 6.9, Protein 4.3