Zucchini Bread

[mbarra]

I have gone crazy looking through my old CL magazines for a zucchini bread recipe that came out maybe in 1998 (??). Does anyone have it on hand?

[Gail]

Was it possibly in this thread? www.cookinglight.com/bbs/Forum1/HTML/000665.html (http://www.cookinglight.com/bbs/Forum1/HTML/000665.html)

Even though this says 1996, CL will sometimes repeat recipes.

Zucchini bread seems to appear a lot in our discussions. Have you run a search on other threads to see if your recipe might be there?
(If you're new here, click on the little tiny "search" up on the right corner near FAQs and Profile.)

Good luck!

[Grace]

Here is one from July 97 - could this be it?

CookWare(tm) from Cooking Light(r)

Zucchini Bread

SOURCE: Cooking Light YEAR: July 1997 PAGE: 100

INGREDIENTS FOR 24 SERVINGS:
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

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

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

3. 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 x 4-inch) loaf pans coated with cooking spray. Sprinkle
each with 1 tablespoon granulated sugar. Bake at 350 degrees 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. Yield: 24 servings (serving size: 1 slice [12 slices per loaf]).

NUTRITIONAL INFORMATION:
CALORIES 183 (28% from fat); FAT 5.6g (sat 0.8g, mono 3g, poly 1.4g); PROTEIN
4g; CARB 29.6g; FIBER 0.8g; CHOL 19mg; IRON 1.4mg; SODIUM 64mg; CALC 89mg

[mbarra]

I am finally on line again! My computer had gone on the blink! Thanks Gail and Grace. I ended up using the recipe you posted, Grace. Came out wonderful. My guests loved it and couldn't believe it was light! Thanks again!

[lanie]

Here's another one to keep in your hind pocket - a little different:

Zucchini Herb Bread

1 1/2 c. whole wheat flour
1 1/2 c. all purpose flour (or 3 cup. all purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. each oregano and basil
1/4 tsp. garlic powder (opt)
1 Tbs. minced onion
1/2 c. grated parmesan cheese (fresh is good)
1 cup grated zucchini
1 1/4 cup milk (any skim, 1%/whatever)
1 egg
1/4 cup oil

Preheat oven to 350. Stir together dry ingredients. Combine liquid ingredients. Add to dry ingredients. Stir just until blended. Pour batter into greased and floured pan (9 x 5 x 3). Bake 1 hour and 15 minutes or until done. Makes 1 loaf.

This is really good, but obviously not sweet.

[JJeannette]

That sounds like a great "different" version! I can almost taste it toasted under the broiler, or as a grilled cheese sandwich!