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Low Fat Zucchini/Courgette Bread

Prep time: 70mins | Difficulty: medium | Serves: 24

Don’t know what to do with all that zucchini/courgette from your garden? Try this easy recipe for a yummy sweet, healthy treat.

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View All snack vegetarian

Nutritional information per serving (1/24 of recipe)

Fat

0.5g 

Saturated

0g 

Carbohydrate

29g 

Protein

3g 

Calories

135kcals 

Ingredients

  • 3½ cups (490g) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup (180g) egg substitute
  • 1¾ cups (350g) sugar
  • 3/4 cup (190g) nonfat plain yogurt
  • 1½ teaspoon vanilla extract
  • 2 cups (300g) lightly packed, coarsely grated zucchini/courgette
  • 1 cup (150g) raisins (optional)

Method

  1. Preheat oven to 350°F (176°C).
  2. Prepare two 9x5-inch loaf pans with cooking spray.
  3. Sift dry ingredients together in large bowl.
  4. In another large bowl, beat egg substitute, sugar, yogurt, and vanilla.
  5. Gradually add dry ingredients to wet ingredients.
  6. Stir in zucchini/courgette and optional raisins.
  7. Divide between 2 loaf pans.
  8. Bake for 50 minutes (or until toothpick in center comes out clean).
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