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Zucchini Bread

It's that time of year again, the time of year when zucchini comes out of everyone's ears! We are no exceptions. Well, at least this year we didn't even bother growing our own. I've tried several zucchini bread recipes including an orange zucchini bread that I think I forgot to blog about (I'll go see if I can find pictures). So in addition to Becky's favorite, the lemony zucchini muffins I made last summer, this morning I tried a new recipe from Cooking Light.

zucchini_bread_1.jpg
Zucchini Bread

Zucchini Bread
From Cooking Light

2 cups coarsely shredded zucchini (I used almost 3 cups)
3 cups all-purpose flour
1 3/4 cups sugar (I used 1 cup brown and 3/4 cup regular)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce (I used unsweetened)
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
Vegetable cooking spray

Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

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 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° 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.

Yield: 2 loaves, 28 servings (serving size: 1 slice)

CALORIES 128 (20% from fat); FAT 2.8g (sat 0.5g,mono 0.8g,poly 1.3g); IRON 0.8mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 23.9g; SODIUM 136mg; PROTEIN 1.9g; FIBER 0.5g

I like using the combination of brown sugar and regular sugar as noted above, it gives the bread a bit of chewy caramelized flavor that I like. I also like that this recipe didn't call for nuts - now safe for Becky's nut allergic friend. Each serving comes in at 3 Weight Watcher points each (yes, I know, I must start counting again soon!). Anyway, definitely good, and definitely worth making again.

zucchini_bread_2.jpg
Sliced Bread

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Other Thinks (1)

Sounds good! I'm not quite ready to turn the oven on again (crazy end of summer heatwave here), but when I do - this recipe will be at the top of the list to try!

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This page contains a single entry from the blog posted on September 2, 2008 2:54 PM.

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