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If you’re a Weight Watchers member, you’ll love this Zucchini Walnut Bread that’s only 3 WW points per slice. This lightened-up zucchini bread is perfect for any occasion, whether you’re enjoying it warm with a bit of butter or at room temperature. I recently served this at an afternoon tea party and cut it into bite-sized pieces for a delightful treat. With its blend of zucchini, cinnamon, vanilla, and crunchy walnuts, it offers a deliciously moist and tender bite. This recipe not only makes great use of excess zucchini but also delivers a healthier alternative to traditional bread with its lower fat content and added nutrition.
Ingredients in Weight Watchers Zucchini Walnut Bread
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For this recipe, you’ll need 1 ½ cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of table salt, ½ teaspoon of baking powder, and ½ teaspoon of baking soda. Add ⅔ cup of zero-calorie sweetener (such as monk fruit powder, a 1:1 sugar replacement), 2 eggs, and 1 teaspoon of vanilla extract. Mix in 1 ¼ cups of grated zucchini, ¼ cup of nonfat plain Greek yogurt, and ¼ cup of unsweetened applesauce. Finally, fold in ⅓ cup of chopped walnuts.
Preheat Oven
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Preheat the oven to 350°F and whisk the wet ingredients and sweetener until smooth.
Add Zucchini
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Fold in the grated zucchini until evenly distributed.
Mix Dry Ingredients
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Combine the flour, leavening agents, and spices until smooth, with no lumps.
Incorporate Walnuts
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Fold in the walnuts, blending until well mixed without overmixing.
Prepare Pan
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Transfer the batter to a greased and parchment-lined 9×5 loaf pan.
Bake
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Bake for 1 hour to 1 hour 15 minutes, covering with foil if needed to prevent over-browning.
Check Doneness
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Ensure the bread is golden brown, springs back when pressed, and a toothpick inserted into the center comes out clean.
Variations and Substitutions
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- Save a Point: To reduce the points, omit the walnuts from the zucchini bread recipe. Without the nuts, each slice is only 2 WW points, saving you an extra point per slice.
- Gluten-Free Option: For a gluten-free version, use a gluten-free all-purpose flour blend. Avoid using almond flour or other single gluten-free flours, as they do not provide the same texture and binding properties.
- Zucchini Bread Muffins: Transform the bread into muffins by scooping the batter into a greased muffin tin, filling each cup ¾ full. Bake until golden brown and springy, typically taking less than half the time of the loaf. Check them at 20-25 minutes to ensure they don’t overbake.
- Lemon Zucchini Bread: Replace the vanilla extract with lemon juice and add fresh lemon zest to the batter for a bright, citrusy twist.
- Chocolate Chip Zucchini Bread: Stir low-point chocolate chips into the batter along with the walnuts for a chocolatey addition.
- Sugar vs. Sweetener: The recipe is optimized for sugar replacement, but you can use regular granulated sugar instead. This will increase the points to 7 WW points per slice.
Tips and Tricks for Making Weight Watchers Healthy Zucchini Bread
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- No Need to Drain Zucchini: There’s no need to drain the zucchini for this recipe. If it seems very moist, you can lightly pat it with a paper towel. The moisture helps keep the bread tender and moist.
- Adjust Baking Time: Baking time can vary based on your oven or the brand of sweetener used. If the top browns too quickly, cover it loosely with aluminum foil to prevent over-browning while allowing the inside to cook through.
- Rest Before Slicing: Let the zucchini bread rest for about 15 minutes before slicing. Cutting it too soon can cause it to fall apart due to its soft texture.
- Proper Storage: Store leftover zucchini bread in an airtight container or resealable bag in the refrigerator. To prevent drying, avoid slicing too many pieces in advance.
