Zucchini Bread from April 1996 Issue

[maccmedia]

Does anyone have this recipe. I searched the recipes on this site and it's not here. It was mentioned in the letters section in the current August Issue. I too have tons of zucchini this time of year and most recipes call for too much oil!

Thanks - to anyone who can post it http://www.cookinglight.com/bbs/smile.gif

[CrystalB]

I found this on another post.... Enjoy!

Here you go!
CookWare(tm) from Cooking Light(r)

Zucchini Bread

SOURCE: Cooking Light YEAR: April 1996 PAGE: 137

INGREDIENTS FOR 28 SERVINGS:
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
Vegetable cooking spray

INSTRUCTIONS:
Preheat oven to 350 degrees.

Place zucchini on several layers of paper towels, and cover with additional
paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

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 (7-1/2 x 3-inch) loaf pans coated with cooking
spray. 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. Yield: 2 loaves,
28 servings (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 128 (20% from fat); PROTEIN 1.9g; FAT 2.8g (sat 0.5g, mono 0.8g, poly
1.3g); CARB 23.9g; FIBER 0.5g; CHOL 0mg; IRON 0.8mg; SODIUM 136mg; CALC 9mg

[Vanessa]

There is a zucchini bread April 96 (page 137). Also July 1997 page 100 & this recipe from 1995 which is really tasty.
Also check since I recall a thread about zucchinis and ways to use them

Zucchini lemon muffins
2 c flour
1/2 c sugar
1 tab baking powder
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp nutmeg
1 c coarsely shredded zucchini
3/4 c skim miok
3 tab veg oil
1 egg
pam spray
Combine first 6 ing in a bowl, make a well in center. Combine milk, oil, egg zucchini, stir well, add to flour mix, stirring just until moistened
Divide batter among 12 muffin cups coated with cooking spray
Bake 400 20 mins until golden, Remove from pan and cool on wire rack.
C Light June 1995

The next recipe was posted by KimKelly in the help I am buried in zucchini thread @ June 30th. This is the thread that has several casseroles etc for zucchinis

Chocolate Wave Zucchini Bread
Amount Measure Ingredient -- Preparation Method
1/3 cup shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 teaspoon vanilla
1 2/3 Cups ALL-Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice -- or ground cinnamon and cloves
1/3 cup chopped nuts
3 tablespoons cocoa
1/3 cup miniature chocolate chip

Preheat oven to 350 degrees (175 C.) Grease on 9x5 inch loaf pan.
In a large bowl cream shortening and sugar. Mix in eggs. Add zucchini, water and vanilla. Stir. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts.
Divide batter in half. Add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean - about 1 hour. Cool 10 minutes and remove from pan. Store in refrigerator.



[This message has been edited by Vanessa (edited 07-26-2000).]

[Pat]

On the CL home page there is a link at the bottom to recipes mentioned in the letters for each month during the year. When I see a favorable review of a recipe I overlooked, I give it a second look here.

[maccmedia]

Thanks everyone! With all of the zucchini I have I think I will be trying out all of the recipes!

Lisa