Traditional Zucchini Bread Recipe
Ingredients
| 2 cups coarsely shredded zucchini | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Applesauce | 3/4 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Vegetable cooking spray | ||
Directions
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towels.
Let stand 5 minutes, pressing down occasionally.
Set zucchini aside.
Combine flour and next 5 ingredients 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.
Spoon batter evenly into 2 (7 1/2x 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.
Place zucchini on several layers of paper towels, and cover with additional paper towels.
Let stand 5 minutes, pressing down occasionally.
Set zucchini aside.
Combine flour and next 5 ingredients 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.
Spoon batter evenly into 2 (7 1/2x 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.
Chef
