Zucchini Bread

My Grammy used to make the best zucchini bread.  I ask my Aunt Martha for the recipe.

Guess what?  The original recipe calls for two cups of sugar AND 3/4 cup vegetable oil.  No wonder it was so good!

How do you lighten up zucchini bread?

Two things lightened up this zucchini bread recipe.  First, I reduced the oil to 1/4 cup and secondly, I added nonfat Greek yogurt and unsweetened almond milk.  Still delicious! Side note though, these are not overly sweet, so add additional artificial sweetener or more real sugar according to taste.

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Zucchini Bread

Yield: 16 slices

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Click the link in the notes section to see the WW points for your plan. If you count calories or macros, each slice is 162 calories, 6 fat, 26 carbs, 3 fiber and 5 protein.

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Ingredients

• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup oil (I used grapeseed)
• 1/2 cup nonfat Greek yogurt
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/2 cup sugar
• 3 cups zucchini

Instructions

1. Heat oven to 350. Mix all the ingredients together and divide between two baking pans.
2. Bake for 45 minutes.
3. Let cool before removing.
4. Serve with soft butter and a drizzle of honey.

Notes

This bread is NOT overly sweet, so add artificial sweeteners to taste for no added calories/points. If you add more real sugar, adjust your points accordingly.

Click here to find the WW points for your plan.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 157mgCarbohydrates: 26gFiber: 1gSugar: 8gProtein: 5g

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