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Zucchini Bread

Yield 2 loaves, 28 servings (serving size: 1 slice)

Ingredients

  • 2 cups coarsely shredded zucchini
  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3/4 cup applesauce
  • 1/2 cup egg substitute
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • Vegetable cooking spray

Nutrition Information

  • calories 128
  • caloriesfromfat 20 %
  • fat 2.8 g
  • satfat 0.5 g
  • monofat 0.8 g
  • polyfat 1.3 g
  • protein 1.9 g
  • carbohydrate 23.9 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 136 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

  3. 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.

  4. 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.