Photo of Zucchini Bread by WW

Zucchini Bread

SmartPoints® value per serving
Total Time
1 hr 15 min
25 min
50 min
This classic expertly pairs the sweetness of sugar with the tangy flavour of fresh lemon.


all-purpose flour

2 cup(s)


6 Tbsp, granulated

baking powder

2½ tsp

ground cinnamon

1 tsp

baking soda

½ tsp

table salt

¼ tsp

ground nutmeg

¼ tsp

low-fat buttermilk

¾ cup(s)

packed light brown sugar

¼ cup(s)

reduced-calorie margarine

2 Tbsp, melted

regular liquid egg substitute

¼ cup(s)

fresh lemon juice

2 Tbsp

vanilla extract

1 tsp

uncooked zucchini

1½ cup(s), uncooked, shredded, packed coarsely

lemon zest

2 tsp, finely grated


  1. Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
  2. In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the centre and set aside.
  3. In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
  4. Pour batter into prepared pan and bake until a wooden pick inserted near the centre comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)

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