Zucchini Bread

It’s another scorcher outside so I’m spending the day mostly in the kitchen.  I checked the garden and found a zucchini that’s been hiding under the foliage.  By the time I noticed it I had a 1 1/2 pound squash on my hands.  I grated the whole thing and ended up with four cups of grated zucchini from that one squash.    I used two of them in these two loaves of zucchini bread.  You’ll have to stay tuned to see where the rest ends up. 

There are hundreds of zucchini bread recipes out there.  I made an effort to find one that’s a little more friendly to the waistline than some.  This Cooking Light recipe calls for egg substitute.  That stuff kind of creeps me out so I opted for 2 egg whites and 1 whole egg instead of the 1/2 C egg substitute.  Other than that I followed the directions as written.  The fat and calories in this are reduced by using the egg whites and also by substituting unsweetened applesauce for some, but not all, of the oil.  Honestly it could have used slightly less sugar also.  It’s very moist and very good, but a little on the sweet side.

The recipe makes 2 loaves and takes about 1 1/2 hours start to finish. Of course an hour and fifteen minutes of that is baking so you’re free to do other things.  The loaves are a little on the short side.  If you want bigger slices pour all the batter into one loaf pan.  You’ll likely need to cook it longer if you decide to do that.  The directions say to bake until a wooden cake tester (I use a bamboo skewer) comes out clean.  I recommend that you bake it until the skewer comes out almost clean.  I like my zucchini bread on the moist side.

This is a darn good way to use an abundance of zucchini.  And a good way to get in an extra vegetable too!

Good? What’s not to like about sweet bread?
Easy? Yep. That’s why the call it “quick bread.”
Good for company? The recipe makes one for home and one to share!
Special shopping? Nope.

Zucchini Bread


2 cups coarsely shredded zucchini (use a box grater)
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
2 egg whites
1 whole egg
1/3 cup vegetable oil
1 tablespoon vanilla extract


Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.

Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

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