Fat-free Zucchini Bread Recipe - Delicious & Healthy Option

Fat-free Zucchini Bread

Fat-free Zucchini Bread Recipe - Delicious & Healthy Option
Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 8


Fat-free Zucchini Bread
Fat-free Zucchini Bread

Zucchini bread is a delicious and moist bread that is a great way to use up an abundance of zucchinis from your garden. This fat-free version of zucchini bread is a healthier alternative to traditional recipes, making it a guilt-free treat for any time of day.


Zucchini bread has been a popular recipe for many years, with variations found in cookbooks dating back to the early 20th century. The addition of zucchini to bread recipes became popular as a way to add moisture and flavor to baked goods, as well as to use up excess zucchinis from the garden.


How to prepare

  1. Wash the zucchini, then finely grate it.
  2. Blend the grated zucchini with the eggs (or egg substitute), applesauce, sugar, and vanilla.
  3. Add the dry ingredients to the mixture and mix until just blended.
  4. Grease and flour an 8 x 4" loaf pan (using cooking spray) or use a nonstick loaf pan lightly sprayed with cooking spray as a precaution.
  5. Pour the mixture into the pan and bake at 350°F (177°C) for 50 - 60 minutes or until a toothpick inserted into the loaf comes out clean.


  • Add chopped nuts or raisins to the batter for added texture and flavor.
  • Substitute whole wheat flour for all or part of the white flour for a nuttier taste.

Cooking Tips & Tricks

Be sure to finely grate the zucchini to ensure it blends well into the batter.

- Use a nonstick loaf pan or grease and flour the pan to prevent the bread from sticking.

- Do not overmix the batter, as this can result in a tough bread.

- Allow the bread to cool in the pan for a few minutes before removing it to a wire rack to cool completely.

Serving Suggestions

Serve fat-free zucchini bread warm with a pat of butter or cream cheese for a delicious breakfast or snack.

Cooking Techniques

Be sure to grate the zucchini finely to ensure it blends well into the batter.

- Mix the batter until just blended to avoid overmixing.

Ingredient Substitutions

Use sugar instead of Splenda if desired.

- Use regular eggs instead of egg substitute if preferred.

Make Ahead Tips

Fat-free zucchini bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Presentation Ideas

Slice fat-free zucchini bread and serve on a platter with fresh fruit for a beautiful presentation.

Pairing Recommendations

Enjoy fat-free zucchini bread with a cup of hot tea or coffee for a delicious and satisfying snack.

Storage and Reheating Instructions

Store leftover fat-free zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of fat-free zucchini bread contains approximately 150 calories.


Each serving of fat-free zucchini bread contains approximately 30 grams of carbohydrates.


This fat-free zucchini bread recipe contains no added fats.


Each serving of fat-free zucchini bread contains approximately 4 grams of protein.

Vitamins and minerals

Zucchinis are a good source of vitamins A and C, as well as potassium and fiber.


This recipe contains eggs and wheat, which may be allergens for some individuals.


Fat-free zucchini bread is a low-calorie, low-fat treat that is a good source of carbohydrates and vitamins. It is a healthy alternative to traditional baked goods.


Fat-free zucchini bread is a delicious and healthy treat that is perfect for breakfast, snack, or dessert. With its moist texture and subtle sweetness, this bread is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, much like today, and I had just returned from the local farmers market with a fresh batch of zucchini. As I unpacked my bags and began to put away the vegetables, I came across a piece of paper tucked into the bottom of the bag. Curious, I unfolded it and to my surprise, it was a handwritten recipe for fat-free zucchini bread.

I couldn't remember where I had gotten it from, but the ingredients and instructions were clear and concise. As someone who enjoys cooking and experimenting in the kitchen, I was intrigued by the idea of a healthier version of one of my favorite treats. I decided to give it a try and see how it turned out.

I gathered all the necessary ingredients – grated zucchini, applesauce, whole wheat flour, honey, cinnamon, baking powder, and a pinch of salt. As I mixed everything together in a large bowl, the kitchen filled with the sweet aroma of cinnamon and honey. I poured the batter into a loaf pan and popped it into the oven, eagerly awaiting the results.

When the timer dinged, I pulled the loaf out of the oven and let it cool on a wire rack. The bread was moist and tender, with just the right amount of sweetness from the honey. I couldn't believe it was fat-free – it tasted just as delicious as the traditional version, if not better.

I decided to share my newfound recipe with my friends and family. They were all amazed by how tasty and guilt-free the zucchini bread was. They couldn't believe that something so healthy could taste so good. I even brought a loaf to my weekly baking club meeting, where it was a hit among the members.

As I continued to make the fat-free zucchini bread, I started to experiment with different variations. I added nuts and dried fruit for extra texture and flavor. I swapped out the whole wheat flour for oat flour for a gluten-free version. I even tried using different sweeteners like maple syrup or agave nectar.

Each batch turned out better than the last, and I was proud to have a recipe that was not only delicious but also good for you. I felt a sense of accomplishment knowing that I had stumbled upon something truly special.

Over the years, the fat-free zucchini bread became a staple in my kitchen. It was a go-to recipe for potlucks, brunches, and even just as a snack with a cup of tea. I loved sharing the recipe with anyone who would listen, eager to spread the joy of guilt-free baking.

As I look back on that fateful day at the farmers market, I can't help but feel grateful for finding that piece of paper with the handwritten recipe. It opened up a world of possibilities for me in the kitchen and inspired me to continue my culinary journey.

Now, as I pass on the recipe for fat-free zucchini bread to the next generation, I hope they will enjoy making it as much as I have. It's a reminder that sometimes the best discoveries come from unexpected places, and that a little bit of experimentation can lead to something truly wonderful.


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