Zucchini Bread

Yield: 2 loaves, 28 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 20%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 1.9g
  • Carbohydrate: 23.9g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 136mg
  • Calcium: 9mg

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

Preparation

  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.
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