Ms. Jessica’s Zucchini Bread

Is your sweet tooth calling? Ms. Jessica’s recipe is the answer!

Give in to your cravings and indulge in this lightened up version of zucchini bread.

 Sweet and Soft Zucchini Bread

Recipe by HHP Dietitian, Jessica Enders


Non-stick cooking spray (i.e. PAM)

3 Eggs

2 Cups Sugar (try Splenda for baking as a replacement to cut down on the sugar content)

1 Cup Oil  (substitute half to all with non-fat yogurt or applesauce to cut down on the fat)

2 Cups Grated Zucchini

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Soda

¼ tsp Baking Powder

3 Cups Flour


  1.  Pre-heat oven to 350° F.
  2.  Spray 2 non-stick loaf pans with non-stick cooking spray.
  3.  Beat eggs in a medium bowl until foamy.
  4. Cream together sugar and oil in a large bowl.
  5.  Sift dry ingredients together in a medium bowl.
  6.  Add eggs to sugar/oil mixture.  Slowly add dry ingredients to the egg/sugar/oil mixture until moist (some lumps are okay).
  7.  Fold zucchini into the batter.
  8.  Split batter between 2 loaf pans
  9.  Bake at 350° F for 45 minutes.

Makes: 2 Loafs -16 servings

Have the kids help you bake this heart healthy treat for quality time together in the kitchen!

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