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.
Serving size: Complete recipe
Calories 3753 Calories from Fat 818
% Daily Value*
Total Fat 93 g142.7%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 2.4 mg0.8%
Sodium 3681.1 mg153.4%
Total Carbohydrates 685 g228.3%
Dietary Fiber 17.7 g70.8%
Sugars 385.8 g
Protein 56 g111.6%
Vitamin A 15.8% Vitamin C 76.8%
Calcium 33.3% Iron 119.3%
*Based on a 2000 Calorie diet