Cooking Light magazine's Zucchini Bread

Cooking Light magazine's Zucchini Bread

46 Reviews 1 Pic
Recipe by  Cooking Light magazine

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

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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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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Reviews (46)

Rate This Recipe
ROOWEN
24

ROOWEN

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 flour, for added protein and fiber.

RACHELCOOKS
16

RACHELCOOKS

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 hoped on the first night as I tried it still-hot from the pan. Ironically by the next day it was fabulous. It didn't have that stretchy texture that sometimes comes with applesauce-substituting recipes. And so here I am, 3 days later and still absolutely loving this still moist bread. I did change a couple of things. I added a small handful of chopped walnuts and a couple handfuls of raisins. I also ended up using two egg whites instead of the substitute. Oh, and I actually did about half whole wheat and half white flour. Overall, the recipe was excellent and none the worse for my "creative" cooking :-) A keeper for sure!!!

JOY-JOY2
14

JOY-JOY2

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!!!!

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