Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
A great quick bread to use all the excess summer squash from our garden. I used some rather chunky homemade applesauce and the batter looked a little thick; so, I added a couple tablespoons of apple juice. The result was a very tasty bread with a crisp outside and moist inside. Will definitely make this again, perhaps with just a little less sugar.
I made this recipe exactly the same and it turned out perfect, so easy to make and it. It was healthy and the best zucchini bread recipe I have ate. It was fast to make, and using the applesauce made it moist. Was a big hit for my family even my picky kids. Love it! Definately make over and over
Like Kirsten, I made a loaf of bread and muffins. My muffins cooked in about 30' and the loaf took about 50. I made my modifications. I used 1 cup of whole wheat flour and 2 of all purpose flour. I squeezed the zucchini really well, used Splenda but cut down to less than 1 cup, added a full cup of applesauce and cut the oil to 3 tbsp. I also added 1/2 cup of chocolate chips (I know, I am pathetic: cut down the oil and add chocolate chips... what can I say...). This is the kind of zucchini bread to make to those who are skeptical of... zucchini bread. It is delicious, moist and just right in term of sweetness. Add a bit of jam if you want a real treat. This is another keeper.
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