Beer makes batters better, meat more tender, and sauces more flavorful.
Light Zucchini Bread
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- #55079
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
non-stick cooking spray
directions
Preheat oven to 350 degrees F.
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 degrees F 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.
added by
maile
nutrition data
157 calories, 4 grams fat, 29 grams carbohydrates, 2 grams protein per slice.
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