Zuchhini Bread

[Gail Woolley]

A reader from this month's Cooking Light issue raved about a zucchini bread recipe from 1996. Does anyone have it? If so, please pass it on. Thanks!!

[LisaG]

Try using the Cooking Light recipe find. I often use the search engine when looking for old cooking light favorites. If I remember right, it will reference the magazine which would tell you that you have the right one. Good luck.

[Susan]

Here's the link to the recipes which were cited in the August 00 "Letters" column: http://www.cookinglight.com/special/letterrecipes.asp

and here's the recipe:
Zucchini Bread

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

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).

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

[Gail Woolley]

Originally posted by Susan:
Here's the link to the recipes which were cited in the August 00 "Letters" column: http://www.cookinglight.com/special/letterrecipes.asp

and here's the recipe:
Zucchini Bread

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

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).

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


Susan:
Wow! Thanks for providing the recipe, and thanks for the tip about where I can find recipes mentioned in the reader's letters! Gail


[This message has been edited by Gail Woolley (edited 08-01-2000).]