This scrumptious Weight Watchers Zucchini Bread is only 3 WW points per slice. Don’t you just love a slice of quick bread? Whether you enjoy it at room temperature, slightly warmed with some butter on top, or chilled, it’s delicious either way.
I recently had an afternoon tea party with some friends, and I wanted to make my own lightened-up version of zucchini bread. This recipe did just the trick. I first cut the loaf into ten slices and then cut each slice in half to create little bite-sized zucchini bread pieces! They were adorable. However, you don’t necessarily need an event to make this recipe.
In fact, making it is an event in itself. You can enjoy this zucchini bread fresh out of the oven and accompanied by your favorite tea or other beverage. No matter how you choose to serve it, its delicious flavors will brighten your day. I just love the combination of the zucchini, the warm flavors of the cinnamon and vanilla, and the crunchy walnuts that add extra pizzazz.
And, of course, any zucchini bread with applesauce is sure to be plenty tender. Although this zucchini loaf takes a while to bake, it is certainly worth the wait. And while it bakes, its pleasant aroma will fill your home.
Why You Should Try This Recipe
- It’s a great way to use up that extra zucchini. Do you have extra zucchini lying around? Put it to use with this recipe! You can create a soft, moist zucchini bread to indulge in.
- It’s healthier than the average zucchini bread. Each serving of this bread has good amounts of protein, iron, fiber, and potassium. It’s also lower in fat since it doesn’t have butter or oil. It has apple sauce and Greek yogurt instead!
- Only one mixing bowl is needed. No fancy equipment here! You can easily make this recipe using minimal tools and equipment. Of course, if you want to break out the Kitchen Aid, you can do that, too.
Recipe Overview
- Serving Size: 1 slice (75g)
- Number of Servings: 10
- Time to Cook: 1 HR- 1 Hr 15 min
- WW Points Per Recipe: 3 WW points per slice, 27 for the entire loaf (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Zucchini Walnut Bread
- 1 ½ cups All-purpose flour
- 1 tsp Ground cinnamon
- ½ tsp Table salt
- ½ tsp Baking powder
- ½ tsp Baking soda
- ⅔ cup Zero-calorie sweetener (use a 1:1 sugar replacement like monk fruit powder)
- 2 Eggs
- 1 tsp Vanilla extract
- 1 ¼ cup Grated zucchini
- ¼ cup Nonfat plain Greek yogurt
- ¼ cup Unsweetened applesauce
- ⅓ cup Chopped walnuts
Instructions for making Weight Watchers Zucchini Walnut Bread
- Preheat the oven to 350F. Combine the wet ingredients and the sweetener in a large mixing bowl. Whisk until smooth.
- Gently fold in the grated zucchini until thoroughly distributed.
- Add the flour, leavening agents, and spices, mixing to combine until there are no lumps.
- Lastly, fold in the walnuts and mix until everything in the batter is well blended (be careful not to overmix).
- Transfer the mixture to a greased and parchment-lined 9×5 loaf pan.
- Bake the zucchini walnut bread for 1 hour—1 hour 15 minutes. At around 50 minutes, you can check on it and cover it with foil if it has already browned enough, returning it to the oven to finish baking.
- Continue to bake until it’s golden brown and the top springs back when you gently press it with your finger. I also suggest inserting a toothpick or knife into the center and making sure it comes out clean.
Variations and Substitutions
- Save a Point: This zucchini walnut bread recipe is only 2 WW points per slice without the walnuts. Leave out the nuts, and you automatically save a point!
- Gluten-Free Zucchini Bread: Use a gluten-free all-purpose flour replacement blend instead. I don’t suggest using alternate flours like almond flour. The AP blends have the right amount of each GF flour to mimic AP.
- Zucchini Bread Muffins: Scoop the batter into a greased muffin tin and fill the cups ¾ of the way full. Bake until golden brown and springy on top. They will take less than half the time of the loaf, so be careful! Honestly, I would check them at 20-25 minutes first just to be sure and then gauge from there.
- Lemon Zucchini Bread: Swap the vanilla extract for lemon juice and add fresh lemon zest to the batter.
- Chocolate Chip Zucchini Bread: Add low-point chocolate chips to the batter when you add the walnuts.
- Sugar vs. Sweetener: This recipe works best with a sugar replacement. However, you can use regular granulated sugar in the same amount, and it will be 7 WW points per slice.
Tips and Tricks for Making Weight Watchers Healthy Zucchini Bread
- There is no need to drain the zucchini for this recipe. If yours has a lot of moisture, you can lightly pat it with a paper towel before working with it (I didn’t need to do this). The moisture is appreciated here!
- This recipe for zucchini walnut bread might take longer or shorter in certain ovens or depending on the exact brand of sweetener you use. Remember that you can cover it if the top is already brown enough and the inside needs longer.
- Allow the zucchini bread to rest for 15 minutes before slicing into it. If you cut it too soon, it might fall apart.
- You can store any extra zucchini bread in an airtight container or resealable bag in the fridge. I don’t suggest slicing it too far in advance because the individual slices will dry out.
- This bread is best enjoyed within 3-5 days. You can reheat it in the microwave to soften it up!
Related Recipes
Weight Watchers Zucchini Walnut Bread
Moist and tasty zucchini bread with crunchy walnuts.
Equipment
- 9×5 loaf pan
Ingredients
- 1 ½ cups All-purpose flour
- 1 tsp Ground cinnamon
- ½ tsp Table salt
- ½ tsp Baking powder
- ½ tsp Baking soda
- ⅔ cup Zero-calorie sweetener, use a 1:1 sugar replacement like monk fruit powder
- 2 Eggs
- 1 tsp Vanilla extract
- 1 ¼ cup Grated zucchini
- ¼ cup Nonfat plain Greek yogurt
- ¼ cup Unsweetened applesauce
- ⅓ cup Chopped walnuts
Instructions
- Preheat the oven to 350F. Combine the wet ingredients and the sweetener in a large mixing bowl. Whisk until smooth.
- Gently fold in the grated zucchini until thoroughly distributed. Add the flour, leavening agents, and spices, mixing to combine until there are no lumps.
- Lastly, fold in the walnuts and mix until everything in the batter is well blended (be careful not to overmix). Transfer the mixture to a greased and parchment-lined 9×5 loaf pan.
- Bake the zucchini walnut bread for 1 hour—1 hour 15 minutes. At around 50 minutes, you can check on it and cover it with foil if it has already browned enough, returning it to the oven to finish baking.
- Bake until it’s golden brown and the top springs back when you gently press it with your finger. I also suggest inserting a toothpick or knife into the center and making sure it comes out clean.
Notes
3 WW points per slice with walnuts
2 WW points per slice without walnuts
Nutrition
Serving: 75gCalories: 122kcalCarbohydrates: 18gProtein: 5.1gFat: 3.8gSaturated Fat: 0.6gCholesterol: 33mgSodium: 226mgPotassium: 134mgFiber: 1.3gSugar: 1.5gCalcium: 45mgIron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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