I wanted to recreate a lighter version of the Zucchini Bread I used to have in Nordstrom’s Ebar in California.  So I bought a “Baking for 2” magazine with a recipe for this bread to assist with my recreation attempt.  The result was not an epic fail, but it wasn’t a success either. I made a second attempt using olive oil and THAT was an epic fail, to the extent that I had to throw the entire loaf into the garbage.

Then I found one recipe online that sounded delicious, decided to give it a try, and make it lighter. It turned out so amazing that I decided to post the recipe and call it Skinny Zucchini Bread.

Zucchini Bread Ingredients

This zucchini bread is made with healthy ingredients that you probably already have. It takes no time to put together, it is crumbly, sweet, moist, with a hint of spices and the crunch of walnuts. Oh, and it is lighter! What’s not to love?

This is what you need to make it.

 

• 1 medium zucchini
• 1 egg
• vegetable oil
• fat-free Greek yogurt – I used vanilla flavored
• walnuts – pecans, or granola. You could also use chocolate chips, I still need to try this!
• all-purpose flour
• white granulated swerve – or any natural white sugar substitute
• brown sugar swerve – or any natural brown substitute
• vanilla extract –  1 tbs since I used vanilla yogurt
• cinnamon
• a pinch of freshly ground nutmeg
• baking powder
• baking soda
• salt

How to make Zucchini bread

This is one of the easiest recipes I have posted (ok, except for overnight oats, and cold coffee?). 

 

1. Preheat the oven to 350° Fahrenheit. Spray a  loaf pan (9x5in) with baking spray.
2. Place flour into a medium bowl, add cinnamon, nutmeg, baking powder, baking soda, and salt. 
3. Beat the egg with the brown and white sugar in a large mixing bowl, add the vanilla extract, yogurt, and vegetable oil.
4. Add the dry ingredients (the flour mix)  to the wet ingredients and beat until mixed, try not to overbeat the mixture.
5. Cut both sides of the zucchini and shred it on the biggest side of the shredding box. Squeeze with both your hands gently, to remove some excess water and fold zucchini into the batter.,
6. Add the walnuts and fold them as well into the batter.
7. Pour batter into the loaf pan, add some extra walnuts over the top (or your favorite granola!), and bake for about 55 to 60 minutes or until a wood stick inserted in the middle comes out slightly wet or dry.
8. Remove from the oven and let rest for about 5 minutes in the pan. Remove from the pan and let rest on a cooling rack.

 

How to store Zucchini Bread

• Keep this zucchini bread at room temperature in an airtight container or wrapped in plastic wrap or aluminum foil. It should last for a couple of days on the counter. 
• This zucchini bread can be refrigerated and it should last for about 5 days to a week.
• You could also freeze it, just make sure to wait until it cools down before you wrap it tightly in aluminum foil and insert it in a plastic resealable bag. It should last in the freezer for 2-3 months. To unfreeze just leave it in the refrigerator overnight.

We really love this zucchini bread at home. It is delicious as a snack or dessert, but it is also amazing for breakfast with a little butter and a drizzle of honey, and always, always enjoyed with a cup of tea or coffee!

I am tempted to try it with granola next time instead of walnuts. My husband loves chocolate chip granola which sounds like an excellent addition to this bread.  If you want to try a similar combination, then you should try my chocolate granola swirled banana bundt cake, it is so good!

If you decide to give this Skinny Zucchini Bread a try,  remember to leave a comment below or to tag me here so that I can see how it turned out! If you want to be updated with the latest posts and recipes you can also follow along here or subscribe to our email list xx

Recipe adapted from Sally’s Baking Addiction.

Originally published on June 1st, 2016. Updated on March 3rd, 2022