We went to this great outdoor market near Boston Common where I got a huge bag of zucchini for $1.00. The only problem then was how to use it before it went bad. Solution? Zucchini bread that smells divine while baking. (This recipe is great because it substitutes applesauce for oil- but I added walnuts and nutmeg (it compliments the cinnamon), and used 2 real eggs instead of egg-substitute because I pretty much never have that on hand. This may be a little dry right out of the oven, but if you seal it in a Ziploc overnight it moistens).
Zucchini Bread
Yield 2 loaves, 28 servings (serving size: 1 slice)
Ingredients
· 2 cups coarsely shredded zucchini
· 3 cups all-purpose flour
· 1 3/4 cups sugar
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 teaspoon ground cinnamon
· 1/4 teaspoon baking powder
· 3/4 cup applesauce
· 1/2 cup egg substitute
· 1/3 cup vegetable oil
· 1 tablespoon vanilla extract
· Vegetable cooking spray
Preparation
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
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 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° 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.
Nutritional Information
Calories: 128 (20% from fat) Fat: 2.8g (sat 0.5g,mono 0.8g,poly 1.3g) Protein: 1.9g Carbohydrate: 23.9g Fiber: 0.5g Cholesterol: 0.0mg Iron: 0.8mg Sodium: 136mg Calcium: 9mg
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2 comments:
I forgot to mention that I used whole wheat flour for half of the flour required.
Thank you KImmers!!! I am SO happy you graced my blog with your healthy habits. :) And let's face it, the zuchinni bread recipe we grew up on was more of a dessert than anything we can in good concience serve our families for breakfast. (Ok so mom DID feed us chocolate cake some days for breakfast- and I've actually always been grateful for her version of oatmeal:)
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