Zucchini Bread

READY IN: 1hr 20mins
Recipe by Vino Girl

From Cooking Light, July 2005.

Top Review by Pamplemoussee

This was very tasty, but it doesn't really come out as bread. It's more of a cake. The dough didn't rise at all so I had two 1-inch "loaves". They were good and a nice way to use up zucchini, but I'll probably try another recipe next time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
  3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl.
  4. Add sugar, stirring until combined.
  5. Add zucchini; stir until well combined.
  6. Add flour mixture; stir just until combined.
  7. Stir in walnuts.
  8. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.
  9. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  10. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely on wire rack.

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