Zucchini-Orange Bread

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Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.
2 loaves, 12 slices each (serving size: 1 slice)

Ingredients

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Bread:
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup egg substitute
1/3 cup canola oil
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 cups shredded zucchini (about 1 large)
1/2 cup coarsely chopped walnuts
Cooking spray
Glaze:
1/2 cup powdered sugar
2 tablespoons fresh orange juice

Preparation

1. Preheat oven to 350°.

2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.

3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.

Created date

June 2008

Nutritional Information

Calories 145
Caloriesfromfat 32 %
Fat 5.1 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 2.3 g
Protein 2.8 g
Carbohydrate 22.5 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 142 mg
Calcium 21 mg