Though our zucchini plants are “being nice” and giving me a spaced-out harvest, we still have 4-5 zucchini piled up in the fridge at any one time. The best way to use it up? Make zucchini bread! The kids love it and think they’re eating “cake.” And it freezes so well — it can be enjoyed throughout the fall season.
Here’s our favorite recipe for zucchini bread:
Cooking Light’s Zucchini Bread
(from the July 2005 issue)
Ingredients:
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup egg substitute
* 1/3 cup canola oil
* 1 teaspoon grated lemon rind
* 2 teaspoons vanilla extract
* 1 large egg, lightly beaten
* 1 1/2 cups sugar
* 3 cups shredded zucchini (12 ounces)
* 1/4 cup coarsely chopped walnuts, toasted
* Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
(Go directly to the recipe to print.)
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