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skinny zucchini bread

Zucchini Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Servings 12 slices
Calories 74 kcal

Ingredients
  

Wet

  • 190 grams shredded zucchini
  • 1 whole egg 39 grams
  • 8 grams Brown Sugar Splenda Mix 2 tsp
  • 6 grams Splenda Naturals Sugar Mix
  • 1 tbsp vanilla extract
  • 2 tbsp light butter melted
  • 1/2 cup water

Dry

  • 180 grams all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions
 

  • Preheat your oven to 350 degrees and grease a bread tin lined with parchment paper (optional just helps it from sticking to the bottom)
  • Combine dry ingredients (I used a kitchen aid)
  • Combine all of the wet ingredients in a separate bowl (EXCEPT the butter and the water)
  • Add these to the dry ingredients. Add the water and slowly add the butter.
  • Mix until all of the ingredients are combined DO NOT OVER MIX
  • Place the batter in a greased bread tin
  • Bake for 40-45 minutes and check with a tooth pick!
  • Store the loaf in the fridge for up to a week or pre slice it and freeze it!

Notes

Nutrition Facts
Serving Size 40 grams
Servings Per Container 12
Amount Per Serving
Calories 74 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 11.8mg 4%
Sodium 170.5mg 7%
Total Carbohydrate 12.8g 4%
Dietary Fiber 0.8g 3%
Sugars 2.1g
Protein 2.6g 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.