zucchini bread

[debg]

I'm looking for a "cooking light" recipe for zucchini bread. We have a garden full of zucchini. Aack! Any suggestions?

[Gail]

Deb,

I can't find any CL recipes for zucchini bread in my stuff (which means nothing, since I've only been around since 1999) BUT if you'll check the Popular Threads Archives, you'll find lots of suggestions for your zucchini under, "Help! I'm Buried In Zucchini!"

Good luck!

[Shirley Panek]

Debg -

I haven't tried it, but this is from July '97. Hope it helps. Gail had a good idea to look in the archives.

Shirley

* Exported from MasterCook *

Zucchini Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads July '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar -- divided
1/2 cup chopped walnuts -- toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350º.

Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 × 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Serving Size: 1 slice [12 slices per loaf]

Source:
"Cooking Light, July 1997, p.100"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 178 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 29g Carbohydrate; 16mg Cholesterol; 160mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 5663 0 1440 0 0 0 0 0 0 0 0 0 0 3218 0

[Vanessa]

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).


Debg: look on 6/30 "help buried by zucchini" by Angela
7/20 Grace its the 1996 zucchini bread (here posted)
7/26 "zucchini bread April 26 In this post you will find a lemon zucchini muffin recipe I posted and I also copied and posted the choc wave zucchini bread which was posted earlier
7/30 I posted a chocolate zucchini bread recipe using a fat replacement rather than oil (it is excellent bread!)
8/1 Susan posted a zucchini bread (also found in Aug 2000 letters)
8/9 Connie posted a Nantucket Morning Glory muffin with shredded zucchini
Hope this info helps as it is hard sometimes to find a specific thread or recipe.

[This message has been edited by Vanessa (edited 08-11-2000).]

[debg]

This is the coolest thing! Thanks everyone for their ideas and suggestions. I'm "new" at this site and still trying to figure out how to get into "archives", but I've managed to pick up all the rest of the yummy ideas. Gracias and Happy eating!

[Shirley Panek]

DebG -

To get to the archives, just click on the "Hop to" and scroll to "Popular Threads" then click go.

Good luck, and welcome!

[shoyski]

Debg, the recipe from July '97 is terrific.
I've made it three weeks in a row, much to the delight of many people I know. I made it in bread pans and also put it in a muffin pan. The recipe makes enough for one bread pan and one muffin pan each.

[debg]

I really appreciate all the wonderful and new ways to use the zuchinni! I'm having a luncheon tomorrow afternoon and I've made the Chocolate Wave and Lemon Zuchinni (only I made it a bread instead of muffins!). Of course my husband and I had to try them just to be sure they were okay to serve (yeah, right!) ;-)) Anyway, both were yummy! I grated all the zuchinni I had Sunday, so maybe I'll try the July 97 bread tomorrow when the parties over...or just freeze it till I'm ready to cook again!

Has anyone ever told you guys that Ya'll are great?!

[JenniferB]

How do I freeze zucchini? Is it better to freeze it as is, blanch it, or shred it? HELP!

[debg]

Not sure, but I read back in the archives that you can freeze shredded zuchinni ONLY IF YOU are planning to use it in a bread recipe. I seem to remember it doesn't do well to use it in any other way after you freeze it.....don't quote me on this though!

[Britin]

Here is a recipe for Chocolate Zucchini Bread. Everyone that has tried it loves it. The recipe makes two loaves and they are just as good after freezing for up to a month. I have cut a lot of the fat by replacing the eggs with egg beaters and it comes out just as good and moist, in fact I am constantly correcting a group of friends that are always asking me if I made those brownies!

1/2 C Chopped Walnuts
2 C All-purpose flour
1/4 C Unsweetened Cocoa
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
3 Large eggs, lightly beaten
1 3/4 C Sugar
3/4 C Fruit-based fat replacement
1/4 C Canola oil
1 tsp vanilla
1 oz Unsweetened chocolate, melted
2 C grated zucchini (1 medium)

1. Preheat oven to 325. Lightly oil two 8"x4" loaf pans or coat with nonstick spray.

2. Spread walnuts in a pie pan and bake for 5-7 minuts, or until fragrant. Set aside to cool.

3. Sift flour, cocoa, baking powder, baking soda, and salt into a large bowl.

4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla, and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.

5. Bake for 55-60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto a rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1-2 days or in the freezer for up to 1 month.)

Makes 2 loaves, 8 slices each.
240 Calories, 4 grams Protein, 8 grams fat (.7 Saturated fat), 41 grams Carbohydrate; 120 mg Sodium, 40 mg Cholesterol; 1 gram Fiber.

[This message has been edited by Britin (edited 08-18-2000).]

[Vanessa]

Britin
This is a great recipe which was a hit in Eating Well magazine on one of their last issues. Please note that it should not be frozen longer than 1 month other recipes last 3 months. You could cut more fat by toasting the walnuts and using less since toasting intensifies the nut flavor

[This message has been edited by Vanessa (edited 08-19-2000).]

[dmeintl]

Britin,

Your recipe for Chocolate Zuchini Bread sounds great, but I have a question. What is a fruit-based fat replacement? where would i find this?

Lori

[MrsReber]

I tried the Chocolate Wave zucchini bread on Saturday. Very easy to put together. My husband who claims to hate zucchini enjoyed the bread as well, although he did question me about the color of it at first, not the chocolate part, but the bottom part where there was no chocolate. I made three little loaves. Very good.

I've never made zucchini bread before. The zucchini was very wet after I grated it. I wasn't sure if I should try to get some of the water out of it or leave it all. The bread is very moist, but I'm not sure if it should be that moist. Any hints on shredding zucchini?

[Vanessa]

Mrs Reber I shred zucchini in my Cuisinart.
If yours is too wet then use paper towels to dab it removing excess moisture which might make your baked goods too moist.

DMEINTL: Look under 7/30 postings I posted a fat replacement recipe. In that thread also fat replacement was discussed. Basically you will replace oil using Sunsweet fat replacement, Lekvar or one made by you (mostly its like a prune puree)

[Britin]

Dmeintl,

I actually had that same question the first time I saw a recipe that called for it. The kind I used is actually Smuckers and seems to be apple based. I found it in the baking goods aisle with the Crisco, cooking oils, etc. I have also seen sunsweet brand that is prune based, but this is the one I used. It has worked very well in anything I have tried it in.

Originally posted by dmeintl:
Britin,

Your recipe for Chocolate Zuchini Bread sounds great, but I have a question. What is a fruit-based fat replacement? where would i find this?

Lori