Zucchini Bread

Beau Gustafson

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

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 26%
  • Fat: 4.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.7g
  • Carbohydrate: 25.3g
  • Fiber: 0.6g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 96mg
  • Calcium: 21mg

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

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
  3. 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.
  4. 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.
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