Cooking Light magazine's Zucchini Bread Recipe
- 2 cups coarsely shredded zucchini
- 3 cups all-purpose flour
- 1 3/4 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 3/4 cup applesauce
- 1/2 cup egg substitute
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- cooking spray
step 1: Preheat oven to 350 degrees.
step 2: Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
step 3: Combine flour and next 5 ingredients (flour through baking powder) 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. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
step 4: Bake at 350 degrees 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.