ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zucchini Bread

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Yield 2 loaves, 12 servings per loaf (serving size: 1 slice)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 150
  • caloriesfromfat 26 %
  • fat 4.3 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 1.6 g
  • protein 2.7 g
  • carbohydrate 25.3 g
  • fiber 0.6 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 96 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

  3. 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.

  4. 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.