Best Zucchini Bread Recipes Ww Usa Recipes

Zucchini Bread image

Provided by Food Network

Time 1h20m

Yield 16 to 18 servings

Number Of Ingredients 11

1 1/2 cups granulated sugar
1/3 cups brown sugar
3/4 cups vegetable oil
2 eggs
2 cups flour
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/2 cups finely chopped zucchini
3/4 cups walnut pieces

Steps:

Preheat oven to 350 degrees Fahrenheit.
Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

Ww Zucchini Bread image

Provided by tasb395

Time 1h15m

Yield 7 slices

Number Of Ingredients 11

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