Succulent Zucchini Bread Low Calorie Egg Free Food

EASY EGGLESS ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
• Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
• Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
• Bake for 50 - 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
• Allow cooling completely before slicing.

DELICIOUS EGGLESS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
• Measure yogurt into a medium sized mixing bowl.
• Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
• Add oil and blend through.
• Add zucchini and vanilla and stir until mixed through.
• Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
• Add dry ingredients to wet ingredients a little at a time.
• I like to slowly mix it in with my whisk.
• Fold ingredients into each other just until nicely combined.
• Pour'batter' into loaf pans, and put into oven.
• Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
• If it is not done, continue to bake for additional time.
• It could take between an hour and an hour and a half to bake completely.
• ENJOY!

HEALTHIER ZUCCHINI BREAD IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
• Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
• Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

HEALTHIER MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
• Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
• Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
• Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.

LOW FAT ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
• 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
• 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
• 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.

VIRTUALLY FAT-FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a small loaf pan with nonstick cooking spray.
• In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
• In another small bowl, combine the liquid egg product, applesauce and zucchini.
• Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
• Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
• Bake 45-50 minutes, or until a toothpick comes out clean.

DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT )

Steps:

• Preheat oven 350 degrees.
• Grease and flour two medium loaf pans.
• In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
• To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
• Add flour slowly.
• Add shredded carrots, zucchini and nuts.
• Beat mixture (by hand or mixer).
• Pour loaf into pans.
• Bake 45 mins or 'til toothpick comes out clean.

SUCCULENT ZUCCHINI BREAD (LOW CALORIE, EGG FREE)

Steps:

• Preheat oven to 375°F.
• Grease a mini 3"x6" loaf pan.
• In a large bowl, sift dry ingredients together.
• Gently stir yogurt into the dry mix.
• Combine shredded zucchini into the mixture with gentle strokes.
• Spoon batter into loaf pan.
• Bake for about 30 minutes, or until top is golden brown and toothpick comes out clean after inserted.