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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings
Serving size has been adjusted!

Original recipe yields 28 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  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.
You might also like

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

Reviews

46
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I would suggest only 1 cup of sugar and more zucchini. This is an adequate recipe but not enough flavor for me. Maybe if I added some walnuts. More spice might help, too.

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!!...

When looking for a recipe I found this one with less sugar. This is much better for a dibetic. All enjoyed this recipe.

Using applesauce as a fat substitute sometimes makes my bread products rubbery, but not with this recipe. The bread was delightfully moist, dense and flavorful. I even used half white, unbleache...

This is a great recipe. I actually made mini-muffins using this recipe. I used 1 cup of all-purpose flour, 1 cup of wheat flour and 1 cup of oatmeal in place of the flour. I used applesauce i...

Really tasty. I didn't use egg substitute I used two eggs, so not as lowfat as originally listed but much healthier than some of the other recipes. Thought it was a little sweet and would use ...

I expected this to be dry but it wasn't although it certainly isn't as moist as most quick breads. I cut the sugar by 1/4 of a cup, used whole wheat flour, and used baby food applesauce. I also ...

I made this bread yesterday for my fam and it was great! added chocolate chips to some. and i substituted more than half the sugar for splenda, and 2/3 of the flour for whole wheat white flour. ...