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

Cooking Light magazine's Zucchini Bread

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings

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.
Kitchen-Friendly View

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
ADVERTISEMENT

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States