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Traditional Zucchini Bread

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  Coarsely shredded zucchini 2 Cup (32 tbs)
  All purpose flour 3 Cup (48 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Applesauce 3⁄4 Cup (12 tbs)
  Egg substitute 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Tablespoon
  Vegetable cooking spray 1

Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towels.
Let stand 5 minutes, pressing down occasionally.
Set zucchini aside.
Combine flour and next 5 ingredients 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.
Spoon batter evenly into 2 (7 1/2x 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.

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