Zucchini Bread

Zucchini Bread Recipe
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Lorraine Warren,

July 2005
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