Zucchini Bread: the Answer to Your Zucchini Cup Problem

So you’ve just made the zucchini cups and you have a pile of leftover zucchini guts.  What to do?

This was exactly my issue that night while making the zucchini cups.  As a zucchini lover, I couldn’t bring myself to throw away all the leftover zucchini.  So while browsing the world wide web, I found this recipe for Cooking Light’s rendition of Zucchini Bread.  I had tasted zucchini bread once before in my life, so I had a small idea of how it tasted.  Reminded me of carrot cake.  I obviously am really good a taking a healthy recipe and making it not, so the original recipe is the healthy one and my strikeouts are my changes. So here it goes:

  • 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  2large egg, lightly beaten
  • 1 1/2 cups sugar
  • 3 cups shredded zucchini (12 ounces)
  • 1/4 cup coarsely chopped walnuts, toasted
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. 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; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

  1. 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.

 

If I do say so myself, I make a mean zucchini bread.  The taste of the zucchini and the cinnamon come together to make a great taste.  Deliciousness had by all!

 

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