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
12large 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 next4 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.
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!