Zucchini Bread



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

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

April 1996
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