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Skinny Zucchini Bread or Muffins

This Zucchini Bread or Muffins are perfectly sweet, creamy, and flavorful. The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! Perfect for a snack, breakfast, or even as a dessert! You’ll be sure to have seconds with this one!

Servings: 12 slices or 12 muffins

GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

 

Be sure to check out more low point breads or muffins:

Skinny Banana Bread or Muffins

Skinny Blueberry Lemon Loaf  or Muffins

One Point Blueberry Muffins

One Point Pumpkin Chocolate Chip Muffins

 

What ingredients do I need to make this Zucchini Bread Skinny?

For this recipe- you can use wheat, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)

After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda. 

 

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour

Almond Flour:

If you are looking for a low carb option, you can substitute the self rising flour for Almond flour 

 

What sweetener do I use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

 

Classic Sweetener

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Golden Sweetener

Click HERE to purchase the Lakanto Monkfruit Sweetener. Save 20% on all non sale items with promo code: pound20

Unsweetened Applesauce or Light Butter:

You can use unsweetened applesauce or light butter for these muffins. Either one works well and tastes amazing! I like to use the Land o’ Lakes light butter made with canola oil for this recipe. You can the Land O’ Lakes light butter made with canola at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.

The light butter gives these muffins a creaminess that you just don’t get with the unsweetened applesauce. However, the point value is 2 points per muffin with the light butter and only one point if you use the unsweetened applesauce.  

 

How do you make this Skinny Zucchini Bread?

Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8×4 inch) with non stick cooking spray.

In a medium bowl mix together, self rising flour, baking powder and soda, cinnamon, and nutmeg. Set aside.

In a separate medium bowl add egg, zucchini, water, vanilla, brown sugar, and white sugar substitute. 

Stir to combine. Set aside.

Gradually add wet ingredients into the dry ingredients. Stir just to combine.

Stir in melted butter or unsweetened applesauce into the mixture. Stir until combined. 

DO NOT OVER MIX. 

Pour into bread pan or muffin tin.

Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.

Remove from oven. Let it cool for 5 minutes before removing them from pan.

Store in an air tight container in the fridge for 5-7 days or freeze for up to a month.

 

 

Ingredients:

  • 1 1/2 cup self rising flour ( I use Gold Medal flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2  tsp nutmeg
  • 1 cup zucchini, shredded  ( about 1 medium zucchini)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 Tbsp brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener
  • 4 Tbsp white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener
  • 1/2 cup water
  • 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce 

Directions:

  1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8×4 inch) with non stick cooking spray.
  2. In a medium bowl mix together, flour, baking powder, baking soda, white sugar substitute, cinnamon, and nutmeg. Set aside.
  3. In a separate bowl combine, egg, zucchini, water, vanilla, and brown sugar. Stir to combine.
  4. Gradually add wet ingredients into the dry ingredients. Stir just to combine.
  5. Stir in melted butter or unsweetened applesauce into the mixture. Stir until just combined. DO NOT OVER MIX
  6. Pour into bread pan or muffin tin.
  7. Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
  8. Remove from oven. Let it cool for 5 minutes before removing them from pan.

Servings: 12 slices or 12 muffins

GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

Notes:

  1. Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
  2. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
  3. If you have 2 servings it would be 4 SmartPoints.
  4. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
  5. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

 

Yield: 12

Skinny Zucchini Bread or Muffins

Skinny Zucchini Bread or Muffins

This Zucchini Bread or Muffins are perfectly sweet, creamy, and  flavorful. The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! Perfect for a snack, breakfast, or even as a dessert! You'll be sure to have seconds with this one!

Author: thepounddropper.com

Prep Time 10 minutes
Additional Time 35 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes

Ingredients

  • 1 1/2 cup flour ( I use Gold Medal flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup zucchini, shredded ( about 1 medium zucchini)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 Tbsp brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
  • 4 Tbsp white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener) 
  • 1/2 cup water
  • 2 Tbsp Land o' Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce

Instructions

      1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8x4 inch) with non stick cooking spray.
      2. In a medium bowl mix together, self rising flour, baking powder, baking soda, white sugar substitute, cinnamon, and nutmeg. Set aside.
      3. In a separate bowl combine, egg, zucchini, water, vanilla, and brown sugar. Stir to combine.
      4. Gradually add wet ingredients into the dry ingredients. Stir just to combine.
      5. Stir in melted butter or unsweetened applesauce into the mixture. Stir until just combined. DO NOT OVER MIX
      6. Pour into bread pan or muffin tin.
      7. Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
      8. Remove from oven. Let it cool for 5 minutes before removing them from pan.
        Store the loaf or muffins in an air tight container in the fridge for 5-7 days or freeze for up to a month.

      Servings: 12 slices or 12 muffins

      GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

      BLUE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

      PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce 

Notes

    1. For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
    2. After testing and making my base bread recipes a zillion times, I've been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there's a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
    3. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.The point value can differ depending on the sugar substitutes you use. 
    4. Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
    5. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
    6. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.
    7. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

Nutrition Information

Yield

12

Amount Per Serving Calories 70Total Fat 1gSaturated Fat 0gCholesterol 17mgSodium 224mgCarbohydrates 13gFiber 1gSugar 0gProtein 2g

Sandi

Tuesday 21st of September 2021

Could I add pineapple to this recipe.

Laura

Tuesday 14th of September 2021

This recipe looks great. I'm going to try it with the Splenda Sugar and Splenda Brown Sugar. I'll put it in the recipe builder and see how it comes out. One question - can I make it in a mini muffin pan?

Lindsay Kehl

Tuesday 14th of September 2021

Hi Laura

Yes, these can be made into mini muffins. Enjoy

Joy L Pratt

Saturday 17th of July 2021

when making this with almond flour do you adjust the amount of flour? I am diabetic and have to cut the carbs where I can

Lindsay Kehl

Wednesday 28th of July 2021

Hi Joy,

Thanks for your comments. Yes, you can make this using almond flour. You will use the same amount as stated in the recipe!

Have a wonderful day

Jessica

Friday 16th of July 2021

I’m planning on making these this weekend with almond flour. Do I need to add baking powder and baking soda to the flour since I don’t think almond flour is self rising?

Lindsay Kehl

Wednesday 28th of July 2021

HI Jessica

Yes, you can use almond flour in place of the self rising flour. And yes, you'll want to use 1 tsp of baking soda and baking powder to ensure it rises!

Rhonda

Sunday 18th of October 2020

I love your recipes and thank you for helping me maintain my weight loss without depriving myself of delicious desserts! Please confirm if I should drain/squeeze the zucchini of excess fluid? I made this recipe previously (did not drain because you did not specify) and it was delicious but did not rise as well as your banana bread loaf. I only have all purpose flour and added the baking powder and salt initially(when I check conversion sites) and then followed your recipe exactly. I read your notes that could be too much baking powder but I followed the same procedure for your banana bread which definitely rose more. I’m going to try again this week and perhaps I over mixed the zucchini batter first time but just checking about the draining of zucchini.

Rhonda

Thursday 26th of November 2020

Do you have nutritional info please?

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