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.
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 (71/2 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.