Friday, September 14, 2007

Zucchini Bread, Cooking Light Magazine

I made use of a couple of slightly overgrown 'Gold Rush' yellow zucchini. Yum.


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

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.

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

CALORIES 150(26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); PROTEIN 2.7g; CHOLESTEROL 9mg; CALCIUM 21mg; SODIUM 96mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 25.3g
1 slice (1/12 of loaf) = 3 Weight Watchers Points

Lorraine Warren , Cooking Light, JULY 2005

There's also a great-looking recipe for Chocolate Zucchini Cake over at Kitchen Gardeners International.

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