Cooking Light magazine's Zucchini Bread

Name: Cooking Light magazine's Zucchini Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 177 milliliters applesauce; 0 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters egg substitute; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon salt; 414 milliliters sugar; 1 Tbsp vanilla extract; 79 milliliters vegetable oil; 473 milliliters coarsely shredded zucchini

Cooking Light magazine's Zucchini Bread

Cooking Light magazine's Zucchini Bread might be just the morn meal you are searching for. One serving contains 223 calories, 3g of protein, and 5g of fat. This recipe serves 16. It is a good option if you're following a dairy free diet. If you have sugar, baking powder, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350 degrees.

Equipment you will use

Oven

Place zucchini on several layers of paper towels, and cover with additional paper towel.

Ingredients you will need

Zucchini

Equipment you will use

Paper Towels

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.

Ingredients you will need

Baking Powder

All Purpose Flour

Equipment you will use

Bowl

Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.

Ingredients you will need

Egg Substitute