08/25/2026
Another great recipe given to you by Neighbors Food Pantry!
Low-Fat Zucchini Bread —
1½ cups grated zucchini
1½ cups all-purpose flour
¼ cup vegetable or canola oil
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking soda
1½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg, optional
1/3 cup chopped walnuts, chocolate chip morsels or pecans, optional
Directions
Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
Grate the zucchini. Don't squeeze it completely dry—the moisture helps replace some of the moisture the applesauce provided.
Whisk together the oil, brown sugar, egg, and vanilla.
Stir in the grated zucchini.
In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Add the dry ingredients to the zucchini mixture and stir just until combined.
Fold in nuts if desired.
⅓ cup mini chocolate chips
Pour into the loaf pan and bake for 45–55 minutes, until a toothpick comes out with a few moist crumbs.
Let cool for 10–15 minutes before removing from the pan.
If you want it especially moist
I'd use ⅓ cup oil rather than ¼ cup. That's still considerably less oil than many traditional zucchini-bread recipes, which often use ½ cup or more.
