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Zucchini Bread (Cooking Light)


Calories: 150
Calories from fat: 26%
Fat: 4.3g
Saturated fat: 0.4g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.6g
Protein: 2.7g
Carbohydrate: 25.3g
Fiber: 0.6g
Cholesterol: 9mg
Iron: 1mg
Sodium: 96mg
Calcium: 21mg

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  • 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


Servings 24
Adapted from


Step 1

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.

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