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

Photo by Mishell R.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from myrecipes.com

Ingredients

  • 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

Directions

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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