August 2005 Ok, so what do we do with all the zucchini that is growing like crazy in our gardens? They start out as such cute little plants. Time for some zucchini bread! I'm still having fun with the July issue of Cooking Light. Mentioned it last month too. It's a great issue. I've made this before using whole wheat flour and no oil (applesauce) and it's ok but doesn't really taste like "real" zucchini bread. When I did that it was more like bars. This recipe here calls for 1/3 cup oil which seems like a lot but it makes 2 loaves (or 24 slices). You could probably get away with using a little less. The original recipe has 213 calorie per slice and 10 grams of fat so they did decrease the fat by 6 grams and calories by over 60. Zucchini Bread This quick bread recipe makes two loaves. Enjoy a loaf now, and store the other in the freezer for up to one month. 3 cups all-purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp baking soda 1/2 cup egg substitute 1/3 cup canola oil 1 tsp grated lemon rind 2 tsp vanilla extract 1 large egg, lightly beaten 3 cups shredded zucchini (12 ounces) 1/4 cup coarsely chopped walnuts, toasted Cooking spray 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 four 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. 4. Divide batter evenly between 2 (8x4-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. Yield 2 loaves, 12 servings per loaf. Calories per serving 150 Fat - 4.3 grams Protein - 2.7 grams Carbs - 25.3 grams Fiber - 0.6 grams Sodium - 96 mg From Cooking Light July 2005 Archived Recipes Copyright 2002-2005 - Lisa Merrill