Zucchini Bread

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Thursday, January 01, 2004

Categories:

Vegetarian/Appetizers-Side Dish

Yield:

2 loaves, 28 servings total (serving size: 1 slice

Ingredients:

2 C. coarsely shredded zucchini3 C. all-purpose flour
1-3/4 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. baking powder
3/4 C. applesauce
1/2 C. egg substitute
1/3 C. vegetable oil
1 T. vanilla extract
vegetable cooking spray

Directions:

Preheat oven to 350 degrees F. 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 degrees F. 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.

Nutrition Facts:

128 calories (20% from fat), 1.9g protein, 2.8g fat, 23.9g carbohydrate, 0mg cholesterol

Source:

Cooking Light magazine (used with permission)