Low Fat Zucchini Bread

This low fat zucchini bread is the perfect example of how a healthy bake can still be incredibly moist and flavorful. By swapping oil for unsweetened applesauce and loading up on fresh zucchini, we’ve created a tender loaf with just 2.5 grams of fat per slice. It’s ideal for anyone following a low-fat, high-fiber, or heart-healthy diet—and it’s so delicious, you’d never guess it’s lightened up. Great for breakfast, snacking, or even dessert.

About This Recipe

This zucchini bread is soft and moist with a warm cinnamon aroma and just the right amount of sweetness. The zucchini blends in beautifully, adding moisture without leaving a strong veggie taste. It’s comfort food with a light twist—each bite feels like a treat but keeps things light on your waistline.

It’s also easy to whip up in one bowl and makes for perfect meal prep. You can slice it up for packed lunches, enjoy it with a cup of coffee, or toast it for a quick, satisfying breakfast.

Why This Recipe Belongs in Your Diet

Replacing oil with unsweetened applesauce cuts down the fat significantly while keeping the bread moist. Zucchini adds fiber and volume, helping you stay full longer without adding many calories.

What You’ll Need (Ingredients)

We’re using fresh zucchini, pantry staples, and a smart applesauce swap to make this bread tender and healthy.

• Shredded Zucchini (1 1/2 cups, squeezed dry): Adds moisture and fiber without much taste—perfect for sneaky nutrition.
• All-Purpose Flour (1 1/2 cups): Keeps the texture soft and classic.
• Unsweetened Applesauce (1/2 cup): Replaces oil to reduce fat while keeping things moist.
• Brown Sugar (1/2 cup): Adds sweetness and a hint of caramel flavor.
• Egg (1 large): Binds the batter and adds a bit of richness.
• Vanilla Extract (1 tsp): Adds warmth and depth of flavor.
• Baking Powder (1 tsp) + Baking Soda (1/2 tsp): Help the bread rise and stay fluffy.
• Ground Cinnamon (1 tsp): Gives that classic spiced flavor.
• Salt (1/4 tsp): Balances the sweetness and enhances all the other flavors.

How to Make Low Fat Zucchini Bread

1. Preheat your oven to 350°F. Lightly grease or line a 9×5-inch loaf pan with parchment paper.
2. Prepare the zucchini: Grate and squeeze out excess moisture with a clean towel.
3. Mix the wet ingredients: In a large bowl, whisk together the egg, applesauce, brown sugar, and vanilla.
4. Stir in the zucchini and mix until well combined.
5. Add the dry ingredients: Fold in flour, baking powder, baking soda, cinnamon, and salt. Stir just until no flour streaks remain.
6. Pour into the loaf pan and smooth the top.
7. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips and Variations

• Add chopped walnuts or dark chocolate chips for extra texture (note: will increase fat slightly).
• Make it whole grain by swapping half the flour with whole wheat flour.
• Use a muffin tin for individual zucchini muffins—bake for 18–22 minutes.
• Want more spice? Add a pinch of nutmeg or ginger.

How to Store Leftovers

Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months—just thaw in the fridge or microwave before serving.

Try More Recipes:

• Low Fat Protein Bars
• Low Fat Lemon Cheesecake
• Low Fat Chocolate Cheesecake