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Zucchini Bread

A moist and delicious bread full of garden-fresh zucchini

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Recipe Rating

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Time:

Hands On: 15 minutes
Total Time: 1 hour 30 minutes

Servings:

Makes 24 servings (1 slice each)

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Ingredients

PAM® Original No-Stick Cooking Spray
3 cups Ultragrain® All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup Egg Beaters® Original
1/2 cup Pure Wesson® Canola Oil
1 tablespoon vanilla extract
2 medium zucchini, shredded, squeezed dry (2 med = about 2 cups)
1/2 cup sweetened applesauce

Directions

Preheat oven to 350°. Spray two 9x5-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.
Mix sugar and Egg Beaters together in large bowl with electric mixer on medium speed for 2 minutes. Gradually add oil and vanilla; mix for 1 minute. Stir in zucchini and applesauce with a spoon. Add flour mixture; mix until evenly moistened; do not over mix. Divide batter between 2 prepared pans.
Bake 50-55 minutes, or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove bread from pan and cool completely. Using serrated knife, cut each loaf into 12 slices to serve.

Nutrition Facts

Amount per Serving

Calories

140

% Daily Value*

Total fat

5 g

Saturated fat

0 g

Cholesterol

0 MG

Sodium

138 MG

Carbohydrate

21 g

Dietary fiber

1 g

Sugars

NaN%

Protein

3 g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet

About Our Nutrition Information

Zucchini Bread

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