Meatless Monday Katies Super Secret Zucchini Bread

Katies Zucchini Bread-

Hello sweet bloggy friends.  We have had a great harvest of zucchini from our garden lately. We have had it grilled, sauteed, raw,baked, stir fried and now in my super secret zucchini bread. That’s right friends, I’m sharing my super secret zucchini bread recipe (its la low sugar recipe )with you today, Enjoy!

zucchini bread katherines corner


What You’ll Need

1 ½ Cups all purpose  flour ( sifted)

2 tsp Ground cinnamon

½ tsp Baking soda

½ tsp Baking powder

½ tsp Salt

½ tsp Nutmeg

1/4 Cup sugar

3/4 Cup Splenda

1/4 Cup applesauce ( low sugar)

½ Cup cooking oil

1 Egg

1 Cup  zucchini, skin and seed removed (very finely shredded, it should look like applesauce)

1/4 Cup raisins

¼ Cup walnuts (chopped) (optional)

Cooking spray

Whipped topping (or freshly whipped cream) optional

Large mixing bowl

Medium mixing bowl

8 x 4 x 2 loaf pan



Wire cooling rack

Before You Start  Preheat oven to 350˚ and generously spray loaf pan (bottom and sides) with cooking spray.

Let’s Make It! Put all the dry ingredients in a large mixing bowl and combined using a fork .  In a medium bowl combine shredded zucchini, applesauce,sugar, splenda, cooking oil, egg, raisins and walnuts and mix well using a fork or whisk. Slowly pour into dry ingredients mixing a little at a time until moist. (It will look a lumpy, but shouldn’t look dry, if dry dd a dribble of oil). Spoon into prepared loaf pan. Cook for approximately 50 -70 minutes. It’ll get a nice light brown color. Test for doneness with a toothpick or wooden chopstick. Cool in the pan for 10 minutes. Gently remove loaf from pan and let cool on wire rack. Cool completely.

Serving Suggestions  Slice in ½ inch pieces and top with whipped topping. Butter, or my favorite, margarine.

**Katie’s Tid Bits**  if you prefer it sweeter. Skip the applesauce and the Splenda and use 1 1/4 cups of sugar instead.

 Sending prayers for all of those affected  by Irene’s storm and flooding.




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  1. That would go nice with my coffee!

  2. Our garden was also brimming with zucchini this season, Katie. I love making bread from it and have done so many times. Have a great week, my dear!

  3. It’s taken a few years, but I finally like zucchini now.

  4. This sounds so good. Great recipe.

    Also, I click on my blog roll and your old blog comes up, then I click on this new site and when I click follow it says that I am already following. Just hope it all works, I really do want to follow. Thanks also for your visits and your always gracious comments. Hugs, Marty

  5. I have meatless Monday also, eating a pan of brownies, no room for protein. Giggle

  6. Yum, that looks so delicious.

  7. I haven’t had zucchini bread in years. This sounds wonderful.

  8. Your recipes make me smile and hungry!! I want to try this one too!

  9. That is one of my favorite recipes and Linda makes it frequently. I will let her see this one and it may take the place of the one she has been using. Thanks

  10. Yummm looks like you have some delicious recipes on here.
    They say the way to a mans heart is through his stomach well the same can be said of me :)
    Thanks for sharing a great way to enjoy zucchini x

  11. YUM. zucchini bread is my fave! and this recipe is wonderful. thanks for sharing–and a big yes to meatless mondays :)

  12. I am a new follower. Looking forward to reading more of your recipes.

    If you get a chance, I would love a follow back at Free eBooks Daily

    Have a great day!

  13. Nice bread Katherine. I really enjoy adding veggies to breads! Coconut oil is my latest discovery and would be perfect in this loaf!

  14. Splenda and raisins… interesting! Will give it a try! Thanks for linking to Foodie Friday!


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