Traditional Zucchini Bread
|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|
|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.