Zucchini Bread Recipes for Post Bariatric Surgery

I’m not going to lie. Homemade breads are one of the things I miss the most after having weight loss surgery and I will probably always long for those fresh baked fares, but the pain is not worth one moment of pleasure or losing sight of those weight loss goals.

As the fall holiday season fast approaches, I remember how delightful homemade zucchini bread can be, especially when it was just removed from the oven and is still warm. Yum! I love the way homemade zucchini bread makes the house smell like fall.

Zucchini Bread Recipes after Weight Loss Surgery

If you are like me, you are probably thrilled right now because you thought you would never be able to enjoy zucchini bread again. Best of all, these Bariatric zucchini recipes taste so great, I doubt you will have any trouble getting your family to fall in love with these great homemade baked goods too. Below you will find two Bariatric doctor approved zucchini bread recipes that won’t sabotage your weight loss goals.

Bariatric Approved Moist Zucchini Bread Recipe

½ cup vegetable oil
½ cup vanilla yogurt, no added sugar
Two cups Splenda
¾ cup egg substitute
Two cups raw shredded zucchini
Two cups whole wheat pastry flour
One teaspoon baking soda
One teaspoon salt
½ teaspoon baking powder
Three teaspoons cinnamon
Three teaspoons vanilla
Dash of nutmeg

In a large bowl, blend together the oil, yogurt and Splenda. Add the zucchini and egg substitute and blend. Sift the dry ingredients together and add to the yogurt mixture.

Add the vanilla and stir in nuts and/or raisins. Pour into two loaf pans that have been coated with
non-stick cooking spray and bake at 300ºFahrenheit for approximately 45 to 60 minutes.

This recipe yields approximately 16 servings, each portion containing 125 calories, four grams of protein and seven grams of fat.


Bariatric Approved Whole Wheat Zucchini Bread Recipe

One and 1/2 cup whole wheat flour
One tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon and allspice, ground
1/2 cup apple sauce, unsweetened
1/4 cup pineapple juice concentrate, unsweetened
One large egg and two egg whites
Three tbsp. peach spreadable fruit
Two tsp. vanilla extract
One and 1/2 cup zucchini, shredded
Six packets of sugar substitute

Preheat your oven to 350°Fahrenheit and spray a nine by five loaf pan with non-stick vegetable cooking spray; set aside.

In a large bowl, combine all of the dry ingredients along with the egg, egg whites, fruit spread and
vanilla. Next, pour the remaining liquid ingredients into the large bowl and stir just until blended.

Add the shredded zucchini and pour the batter into the prepared loaf pan. Bake the zucchini bread for approximately 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Cool the zucchini bread on a wire rack for about ten minutes before removing from the pan to cool
completely. This recipe makes one dozen servings of whole wheat zucchini bread, each portion containing only 80 calories, three grams of protein and one gram of fat.