Cooking Light magazine's Zucchini Bread Recipe - Allrecipes.com
Cooking Light magazine's Zucchini Bread Recipe

Cooking Light magazine's Zucchini Bread

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

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Original recipe makes 2 loaves Change Servings
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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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Footnotes

  • Reprinted with permission of Cooking Light® 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
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2003

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.

 
Most Helpful Critical Review
Jul 08, 2006

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.

 

49 Ratings

Jan 25, 2004

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!!!

 
Jan 25, 2004

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!!!!

 
Feb 13, 2003

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

 
Jun 08, 2004

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, unbleached flour and half whole wheat pastry flour. I also added a 1/4 TSP ground nutmeg and 1/4 TSP ground ginger along with the 1 TSP cinnamon and left out the vanilla extract all together. This recipe yielded 5 baby loaves, baked at 350 degrees F for 30 minutes only. The bread was even tastier and spicier the next day. I never need to bake a full-fat version again. :):)

 
Nov 14, 2005

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 in place of the oil and only used 3/4 cup sugar. I also did not have enough zucchini so I shredded some carrots. It turned out great. Because, I used no oil in the recipe, I did lightly spray the muffin cup liners with a little oil.

 
Oct 22, 2005

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 less sugar. The extra loaf freezes well.

 

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