Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup egg substitute
1/3 cup canola oil
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 cups shredded zucchini (about 1 large)
1/2 cup coarsely chopped walnuts
1/2 cup powdered sugar
2 tablespoons fresh orange juice
How to Make It
Preheat oven to 350°.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.
As noted in the previous review, the batter was really thick. I used a navel orange and juiced the whole thing. I would still add about 1/2 cup of applesauce or even double the oil since it makes two loaves. I felt it was too dry.
I made the recipe as written the first time, using a tangelo instead of an orange. I made it again today, and juiced the whole tangelo. It was good the first time, it was better with more juice. The texture is definitely different, but it made me think of cornbread instead of scones. I didn't make the glaze, just served it with honey and butter.
I loved this recipe. When the batter turned out thicker than expected, I had to triple-check that I didn't forget anything (I hadn't). Definitely closer in texture to a scone, but so tasty and easy. Mine took 45 not 50 minutes to bake, but ovens vary.
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