This post may contain affiliate links. See my disclosure policy for more info.
It’s summer time and my garden runneth over with zucchini. I use some of the zucchinis to stock my freezer with zucchini bread for the coming year.
This recipe is my grandma’s. I first baked this bread in the late ’60’s under grandma’s direction and I have been baking it ever since.
The zucchini bread is moist and tender with a hint of cinnamon in every bite. I make it with raisins. And for special occasions like Thanksgiving, I splurge and add some chopped walnuts.
A slice of zucchini bread can be served for dessert or as a mid-morning or mid-afternoon snack. A loaf of this bread is a great addition to a breakfast or brunch buffet. And a loaf of zucchini bread is always a hit at potluck supers or office gatherings.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Shredded zucchini
- Egg whites – Whole eggs can be substituted.
- Sweetener of choice – I used Truvia with stevia.
- Vanilla extract
- Plain non fat yogurt
- All purpose flour
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Raisins
Making the Zucchini Bread
- Shred the zucchini with a food processor or hand grater and set aside.
- Measure out the raisins and set aside.
- Measure out all the dry ingredients into a bowl. Mix all the dry ingredients together and set aside.
- Place the egg whites, sweetener, vanilla extract and plain non fat yogurt into a mixing bowl. Use a stand mixer or hand mixer and combine all the wet ingredients together.
- Add the shredded zucchini to the wet ingredients and mix until it is incorporated.
- Add a portion of the dry ingredients to the wet ingredients and mix after each addition. Repeat until all the dry ingredients are incorporated into the wet ingredients and you have a well mixed batter.
- Add the raisins to the batter and gently fold them into the batter. Divide the batter among four greased and floured mini loaf pans. Place in the oven and bake until done.
- Remove the breads from the oven and briefly cool in the pans.
- Remove the breads from the pans and transfer them to a cooling rack until completely cooled. Slice, serve and enjoy. The breads freeze well.
Serving Ideas
- A slice of zucchini bread can be served as dessert at the end of a meal.
- A cup of coffee or tea or a glass of lemonade with a slice of zucchini bread makes a great mid-morning or mid-afternoon snack.
- Zucchini bread can be bake as a large loaf and served on a brunch or holiday buffet.
- A large loaf of zucchini bread is a great “bring along” to a potluck dinner or office gathering.
WW 3 pt for 1/4 of a mini loaf, 1 pt for 1/8 of a mini loaf
Servings: 16 servings
Calories: 109.3kcal
Equipment
- Cutting board
- Chef knife
- stand mixer or hand mixer
- food processor or box grater
- measuring cups and spoons
- mini loaf pans
- spatula
Ingredients
- 3 c shredded zucchini
- 5 egg whites or 3 whole eggs
- 1 c sugar or sweetener equivalent, I used 1/3 c plus 1½ tbsp Truvia with stevia (see note)
- 2 tsp vanilla extract
- ½ c plain non fat yogurt
- 3 c all purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ⅓ c raisins
Instructions
- Preheat oven to 350℉
- Grease and flour 4 mini loaf pans. See notes.
- Cut a zucchini in half and remove the seeds. Use a food processor or box grater to shred the zucchini. Set aside until you are ready for it.
- Measure the ⅓ c of raisins and set aside until you are ready for them.
- Place the measured flour, baking soda, baking powder, cinnamon and flour into a bowl. Use a spoon or fork and mix it all together. Set aside until you are ready for the dry ingredients.
- Place the egg whites, sweetener, vanilla extract and plain non fat yogurt into a mixing bowl. Use a stand mixer or hand mixer to beat the wet ingredients together.
- Add the dry ingredients to the wet ingredients a portion at a time. Mix thoroughly after each addition of the flour mix. Continue until all the flour mixture has been added to the wet ingredients and you have a smooth batter.
- Add the raisins to the batter. Use a spatula to fold the raisins into the batter
- Portion the batter among the 4 mini loaf pans. Place in the oven and bake at 350℉ for 33 min. Check the breads for doneness by inserting a toothpick into the center. If the toothpick does not come out clean and dry, bake the breads for an additional 3-4 min and test again. In my oven the breads baked for a total of 38 min.
- Remove the breads from the oven and let them cool for 15 min in the pans. Then remove them from the pans and place them on a cooling rack and allow them to cool completely before slicing.
- Slice one of the bread sand serve. Wrap the remaining breads in plastic wrap, place in a freezer bag and freeze until you are ready to enjoy them.
Notes
Whatever sweetener you use, you want it to be equivalent to 1 c of sugar.
I use 4 mini loaf pans for portion control. I also like a nice size hunk so I divide each mini loaf into fourths and the hubby and I eat off of it for two days for 3 pt per slice. You can reduce the points by dividing the loaves into eighths and have a slice at 1 pt.
For breakfast or brunch buffets or to serve a bread on a holiday table I bake either one 9" x 5" loaf or two 8" x 4" loaves. The larger loaf takes between 48-55 min to bake and the smaller loaves take 43-50 min to bake.
I have also baked the zucchini bread batter in muffin tins and initially check them at 23 min. The last time I did this, the recipe made 16 muffins.
The whole recipe is 46 pt so you can divide accordingly to get pt per serving depending on which type of pans you bake in.
The nutrition info for 1/4 of mini loaf (16 servings) is at the very bottom of the recipe card.
The nutrition info for 1/8 of mini loaf (32 servings) is below:
cal 54.7 kcal | fat 0.05 g | sat. fat 0 g | carb 10.5 g | fiber 0.3 g | tot. sugar 1.9 g | protein 2.1 g | sodium 133 mg
Nutrition
Serving: 1serving | Calories: 109.3kcal | Carbohydrates: 21g | Protein: 4.2g | Fat: 0.1g | Sodium: 265mg | Fiber: 0.6g | Sugar: 3.7g
Tried this recipe?Let us know how it was!
