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Fat free zucchini bread or muffins takes several minutes to prepare.

Fat free zucchini bread or muffins takes several minutes to cook.

Fat free zucchini bread or muffins makes 12 servings.

The ingredients for Fat free zucchini bread or muffins are:

Egg whites from 2 large eggs
1/4 cup light or dark brown sugar (or 1/2c for sweeter muffins)
12 pkt stevia (or 1/2c granulated sugar; sugar will change nutritional values)
1/2 cup unsweetened applesauce**
1 cup grated zucchini (about 1 large)
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour***
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
*optional: 3/4c chocolate chips, raisins, nuts (note: adding optional items will effect the nutritional value and muffins may no longer be fat free)
**to add a little fat, use 1/4c applesauce and 1/4c vegetable or canola oil
***you may use whole wheat white flour or one cup whole wheat and 1/2c white (will also effect nutritional values)

Here is how you make Fat free zucchini bread or muffins:

In a medium bowl, whisk together the egg whites, brown sugar, stevia, applesauce, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional add-ins. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.Spread batter into the prepared loaf pan. Bake the bread for 40-50 minutes or until a toothpick inserted in the center comes out clean. You may cover the bread loosely with aluminum foil after 30 minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.Bread and muffins stay covered tightly at room temperature or refrigerator for up to 5 days. Bread and muffins freeze well for up to 3 months. Recipes may easily be doubled, tripled, etc and baked in batches.Serving Size: Makes 1 loaf or 10-12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CANDI1022.

The nutritional information for Fat free zucchini bread or muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 79.5

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 180.6 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 1.0 g
• Protein: 2.2 g