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April 26, 2016

Classic Zucchini Bread

Nutrition Fact: Monday was National Zucchini Bread Day!  Celebrate with a healthy, lower-sugar version of this popular bread. Zucchini is an excellent source of vitamin C, a powerful antioxidant that helps prevent chronic diseases such as cancer and cardiovascular disease.  Vitamin C is also essential for wound healing and connective tissue health.

Preparation: 15min

Cook: 1 hour

Makes 2 loaves (12 slices per loaf)


3 cups all-purpose flour

1 teaspoon baking powder

2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute

1/3 cup canola oil

1 teaspoon grated lemon rind

2 teaspoons vanilla extract

1 large egg, lightly beaten

3/4 cups sugar

3 cups shredded zucchini

1/4 cup coarsely chopped walnuts, toasted

Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Nutrition Information per serving

Calories: 122cal, Fat: 4g, Protein: 3g, Carbohydrates: 19g, Fiber: 1g, Sugar: 7g, Sodium: 91mg

Adapted from:

Learn More About Healthy Eating: Avance Care Nutrition Services


Photo credit: mikamika on Visual Hunt / CC BY-NC-SA

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