Cooking Light magazine's Zucchini Bread

Cooking Light magazine's Zucchini Bread

46

"This bread is packed with flavor--enjoy it by itself or with a salad."

Ingredients

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Original recipe yields 28 servings

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Directions

  1. Preheat oven to 350 degrees.
  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. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
  4. Bake at 350 degrees 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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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 128 (20% from fat); PROTEIN 1.9g; FAT 2.8g (sat 0.5g, mono 0.8g, poly 1.3g); CARB 23.9g; FIBER 0.5g; CHOL 0mg; IRON 0.8mg; SODIUM 136mg; CALC 9mg
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Reviews

46
  1. 49 Ratings

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I was so happy with this recipe. I tried it with 2 eggs instead of egg substitute and 1 cup of whole wheat flour, 1 1/2 cup of white flour, and 1/2 cup of soy flour, instead of 3 cups of white f...

Well, its funny with this one. I made this bread when I had a baby sized zucchini on my hands (and still had half leftover after the recipe!) and wasn't sure it had turned out as moist as I had...

AWESOME! THIS IS JUST AS MOIST AS NON-LIGHT BREADS I HAVE MADE AND JUST AS TASTY. I USED 2 EGGS INSTEAD OF THE SUB. AND ADDED 1 TSP. EACH OF CLOVES AND GINGER! BEST RECIPE FROM THE SITE BY FAR!!...