Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
After hunting around for a zucchini bread recipe that was half the amount of calories, I came across this beauty. I was worried when I only ended up with 2 cups of zucchini after grating, but it still turned out moist and delicious!!! I replaced the lemon rind with orange zest because that's all I had on hand, and used 3 eggs instead of the egg substitute. I also did only 1.5 cups of the all purpose flour, and replaced the other 1.5 cups with white whole wheat flour. Finally, using my two 9x5 pans, I added 1/4 cup of semi-sweet chocolate chips to one loaf and kept the other one plain. And being smaller, the loaves only had to cook for 40 minutes, although they rose quite nicely!
Very nice flavor but smallish loaves; I increased the cinnamon to 1-1/2 tsps., added nutmeg, subbed in 1 cup each of white wheat flour and whole wheat pastry flour for more nutrition, and used 3 eggs (I don't bother with egg substitute). I also used 1 scant cup of brown sugar plus about 1/4 cup white sugar instead of 1-1/2 cups white sugar, and sprinkled the walnut pieces on top along with some turbinado sugar. Yummy, great for breakfast or a snack.
Really good. Mine didn't rise as much as I expected, but I still liked the bread. I think next time I will make one loaf with a bit more than half of the batter, then make as many muffins as I can with the rest. The lemon rind adds a nice flavor. Didn't have any walnuts, so am looking forward to adding those next time.
I am going to try this recipe in a few minutes. It cracks me up how people can give it a 5 star rating yet change virtually everything in the recipe! I'm going to follow it to the letter...except for the canola oil (LOL) (don't have any).
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