Zucchini Bread

Our garden is producing zucchini at a very rapid pace. We have had roasted zucchini and sauteed zucchini so the logical next step was zucchini bread. I used a recipe from Cooking Light. I cut the recipe in half because I only wanted one loaf to make sure I liked it (and because I only have one loaf pan). It was quite good for being somewhat healthy. I am probably going to keep trying recipes just to use up more zucchini.

Zucchini Bread

2 cups coarsely shredded zucchini (can also use bananas for Banana Bread)

3 cups all-purpose flour (I used half all-purpose flour and half whole wheat 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

Preparation
Preheat oven to 350°.
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° for 1 hour and 15 minutes (I only cooked mine for 1 hour and it was done) 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); FAT 2.8g (sat 0.5g,mono 0.8g,poly 1.3g); PROTEIN 1.9g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 136mg; FIBER 0.5g; IRON 0.8mg; CARBOHYDRATE 23.9g
Cooking Light, APRIL 1996