Weight Watchers Zucchini Walnut Bread
Moist and tasty zucchini bread with crunchy walnuts.
Servings: 10 people
Equipment
- 9x5 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 9x5 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: 75g | Calories: 122kcal | Carbohydrates: 18g | Protein: 5.1g | Fat: 3.8g | Saturated Fat: 0.6g | Cholesterol: 33mg | Sodium: 226mg | Potassium: 134mg | Fiber: 1.3g | Sugar: 1.5g | Calcium: 45mg | Iron: 0.7mg