Zucchini Cinnamon Squares

Craving carbs and rummaging in the kitchen for a snack?

These squares are moist, mildly sweet, and chock-full of protein because of the bean and quinoa flours. This means that they will contribute more to filling you up than, say, rice flours.

As I noted in a recent post on low-calorie snacks, I’m going back to early recipes to lower their calorie counts, using what I’ve learned since I started this blog in February, 2011.

These squares…well, really rectangles…are adapted from my Zucchini Cinnamon Bread, and the changes reduced the Weight Watcher point count for the total product from 32 to 23, or approximately 1600 calories to 1150, based on 50 calories per point.

  • Flour/starch blend: I replaced the brown rice flour with white bean flour which has an extraordinary amount of protein and fiber per cup. The result is that it’s significantly lower in calories than white or brown rice flour. (Weight Watcher info: the point count of a cup of rice flour is 16; for the bean flour, 9!) I also added potato starch to help with texture and lift.
  • Oil: I eliminated fats altogether. (So there, Satan of Weight Gain!)
  • 12 squares instead of 8 bread slices: I want to keep my snacks at only 2 WW points (or 100 calories). Also, I find it easier to cut equal-size squares than equal-size bread slices.

I also decreased the zucchini from 2 cups to 1 cup. The original bread was sometimes too moist and broke apart too easily, partially, I believe, because the zucchini let off moisture as it cooked. Even so, you’ll need to cook the squares for as long as possible to dry out the batter. 

Printer-friendly recipe

Makes 12 servings


  • ¾ cup white bean flour
  • ½ cup quinoa flour
  • ¼ cup tapioca flour/starch
  • ¼ cup potato starch
  • 1 cup sweetener (Note: Weight Watcher points are based on the use of an artificial sweetener)
  • 1 tsp. xanthum gum
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1½ tsps. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ cup liquid egg substitute (2 eggs)
  • ½ cup applesauce, unsweetened
  • ½ tsp. vanilla extract
  • ½-1 cup soy milk or other alternative milk, if needed
  • 1 cup green zucchini, shredded (1 small zucchini, as shown in the photo)
  • Cooking spray


  1. In a medium bowl, whisk together all dry ingredients: bean flour, quinoa flour, tapioca flour, potato starch, sweetener, xanthan gum, baking soda, baking powder, salt, and spices.
  2. In a large bowl, whisk together eggs, zucchini, applesauce, vanilla, and ½ cup of milk.
  3. Gradually add dry ingredients to the liquid ones.
  4. Add additional milk, if necessary. Batter should be thick. (But if you don’t think it will be spreadable even with a full cup of milk, add water in tablespoons.)
  5. Spray 10″ x 10″ pan with cooking spray.
  6. Scrape batter into pan and smooth the top with a wet spatula or wet fingers.
  7. Bake in 350º F oven for 50-60 minutes, or until the edges have browned and pulled away from the sides of a pan, and a knife inserted into the center comes out clean.
  8. Cool and cut into 12 pieces.

For Weight Watchers: Each serving is worth 2 points on the PointsPlus plan.

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