This moist, tasty zucchini bread recipe has it all. Easy to make, great taste, fiber and just 171 calories. Tempted by coffee shop treats? Instead, bake this loaf and freeze slices for breakfast-to-go. Let thaw at room temperature or microwave a slice for 30 seconds.


  • 3/4 cup
    bran cereal
  • 1 cup
    shredded unpeeled zucchini
  • 3/4 cup
    nonfat milk
  • 1/2 cup
    AllWhites® egg whites*
  • 1/2 cup
    granulated sugar
  • 1/4 cup
    canola oil
  • 1 1/2 cup
    all-purpose or white whole-wheat flour
  • 2 1/2 tsp.
    baking powder
  • 1 tsp.
  • 1/2 tsp.
    ground ginger
  • 1/4 tsp.
  • 1/3 cup
    mini chocolate chips, if desired


  • Heat oven to 350°F. Grease bottom of an 8x4-inch loaf pan.

  • Mix cereal, zucchini, milk, AllWhites egg whites, sugar, and oil in large bowl. Mix flour, baking powder, and spices in small bowl.

  • Stir dry ingredients into wet ingredients, just until all ingredients are evenly moistened. Stir in chocolate chips.

  • Spoon batter into pan. Bake about 45 minutes or until edges are browned and a wooden pick inserted into center comes out clean. Cool 10 minutes; remove bread from pan and cool on wire rack.

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  • >15 Minutes Prep Time