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Zucchini Bread

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This recipe was prepared and evaluated in a
professional test kitchen and approved by an expert team of food editors, chefs,
dietitians, and test kitchen professionals. We guarantee that when prepared as
instructed, this recipe will always work. Learn
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Zucchini Bread

Beau Gustafson

Related Recipe Collections

Bread Recipes

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Vegetable Recipes

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Reviews (47)

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.

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

Ingredients

3  cups  all-purpose flour

1  teaspoon  baking powder

1  teaspoon  ground cinnamon

1/2  teaspoon  salt

1/4  teaspoon  baking soda

1/2  cup  egg substitute

1/3  cup  canola oil

1  teaspoon  grated lemon rind

2  teaspoons  vanilla extract

1  large egg, lightly beaten

1 1/2  cups  sugar

3  cups  shredded zucchini (12 ounces)

1/4  cup  coarsely chopped walnuts, toasted

Cooking spray

Preparation

Preheat oven to 350°.

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.

Nutritional Information

Calories:

150 (26% from fat)

Fat:

4.3g (sat 0.4g,mono 2g,poly 1.6g)

Protein:

2.7g

Carbohydrate:

25.3g

Fiber:

0.6g

Cholesterol:

9mg

Iron:

1mg

Sodium:

96mg

Calcium:

21mg

Lorraine Warren, Cooking Light, JULY 2005

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All Reviews(47)

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Member
Ratings and Reviews

MNsarah
Love this recipe. My loaves
also did not rise very well but the taste made up for it. Used more lemon rind
than called for and I would probably use even more next time. I definitely used
two loaf pans. Also made it once into one loaf pan and muffins and that was fine
too. Next time will use more baking soda, add some nutmeg and ginger and try
substituting apple sauce for the oil. Also, in my oven it only takes 55 minutes
to bake. So quick and easy! Yum!09/20/10

Texacaliutahgirl
Simple, easy to
make, healthy, and outstanding taste- this recipe has it all. I did not add the
lemon or nuts, and used whole wheat flour, and it turned out fabulous! My family
gobbled it up and I'm baking a second batch as I type this!09/19/10

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