Rating: 4.5 stars
43 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Lorraine Warren
Recipe by Cooking Light July 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
2 loaves, 12 servings per loaf (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

  • 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.

  • 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.

Nutrition Facts

150 calories; calories from fat 26%; fat 4.3g; saturated fat 0.4g; mono fat 2g; poly fat 1.6g; protein 2.7g; carbohydrates 25.3g; fiber 0.6g; cholesterol 9mg; iron 1mg; sodium 96mg; calcium 21mg.
Advertisement