Low Fat Zucchini Bread

Healthy low fat zucchini bread recipe.

by Lesli

in Breads

I love dessert breads for mid morning or afternoon snacks.  It’s a great way to get a bit of extra vegetable in my day and satisfy my sweet-tooth.  Besides all that, this zucchini bread is really yummo!

I’ve removed all of the oil from the original recipe and replaced it with unsweetened apple sauce.  From there, I reduced the sugar because the applesauce adds natural sweetener.  What you’re left with is a delicious zucchini bread that’s not too sweet, but is wonderfully moist with a good mouth-feel.


  • 3 cups white whole wheat flour (I use King Arthur)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 egg (large)
  • 2 large egg whites
  • 1 cup unsweetened applesauce
  • 1 cup Coconut Secret Raw Coconut Crystals (super low glycemic)
  • 1 tablespoon vanilla extract
  • 2 1/2 cups grated zucchini (approximately 1 x-large)
  • 1/2 cup seedless organic raisins


  1. Preheat oven to 325°
  2. Lightly spray two 8″x4″ loaf pans with non-stick spray and flour well.
  3. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
  4. Stir in raisins (adding them to the dry ingredients coats them with flour and helps prevent them from sinking to the bottom of the batter.
  5. In a separate large bowl; beat egg and egg whites, applesauce, vanilla and Coconut Crystals together.
  6. Add sifted ingredients to the creamed mixture, and beat well.
  7. Sir in zucchini until well combined.
  8. Bake for 40 to 60 minutes (my oven only takes 40 minutes, but my friends takes 60), or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes. Remove breads from pans and cool completely.


YIELD: 8 Slices Per Loaf (serving size is one slice)

CALORIES 169 (3% from fat) / FAT .08 g / CARBS 38 g

{ 8 comments… read them below or add one }


Your recipe sounds really good. I use one that is similar to that, except there is some oil in it. I use extra virgin olive oil though so I don’t feel too bad about it:-)

I also use honey in place of the sugar. I love it!



Since you focus on raw foods, I’m sure you have a very balanced eating plan, however, for most of us THE FAT YOU EAT IS THE FAT YOU WEAR, including olive oil. Also, cooking at higher temps with olive oil is never a good idea as it can have really unhealthy affects. I think I’ll be writing a blog post on that soon, so stay tuned 😉

So far as the honey, I love that idea. I’ve been thinking of trying agave syrup too. What ratios do you use with your honey substitutions?



I’m so glad you posted the recipe! It looks delicious and healthy. I’ll make it over the weekend and probably will sample while I’m perusing your lovely blog! : )



I just came across your blog today but the recipes I’ve seen so far look great! I’m going to try this zucchini bread very soon. Thank you!



Hi Mendy, welcome to A Healthy Kitchen. Let me know what you think of the Zucchini Bread 🙂 I just made some over the weekend and it never fails!



I made your wonderful zucchini bread but it didn’t rise as much as my old zucchini breads did. I was wondering if I should have added a pinch more flour?(too much liquid?) It tasted great! but the raisins did show up more on the bottom even tho I mixed them with the dry ingredients. Thanks




Where does the applesauce come in to play here? I see it in the ingredient list but not in the instructions.



Good catch, Liz. It goes in Step 5, and I’ve edited my post. I appreciate your letting me know of my goof. Let me know what you think of the zucchini bread. I think you’re gonna love it!


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