Zucchini bread recipes often have tons of oil in them. I've seen some
with 1 cup of oil. This recipe, which I've made, has 6 tablespoons
oil for two loaves. I made it with 1/2 cup Egg Beaters instead of the eggs.
kathleen
Zucchini Bread
Recipe By :Getting Your Z's by Kimberly Ahto
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded zucchini -- (about 3 medium)
4 cups all-purpose flour
1 cup granulated sugar -- PLUS
2 tablespoons granulated sugar -- divided
1/2 cup chopped walnuts -- toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350F.
Press zucchini on several layers of paper towels. Cover with
additional paper towels; set aside.
Combine flour, 1 cup granulated sugar, walnuts, and next 6
ingredients (walnuts through nutmeg) in a large bowl; make a well in
center of mixture. Combine milk, oil, vanilla, and eggs in a bowl;
stir with a whisk. Add zucchini; stir. Add to flour mixture; stir
just until moist. Divide batter evenly between 2 (8 by 4-inch) loaf
pans coated with cooking spray. Sprinkle each with 1 tablespoon
granulated sugar. Bake at 350F for 1 hour and 10 minutes or until a
wooden pick inserted in center comes out clean. Cool 5 minutes in
pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 24 servings (serving size: 1 slice [12 slices per loaf]).
CALORIES 183 (28% from fat); FAT 5.6g (sat 0.8g, mono 3g, poly 1.4g);
PROTEIN 4g; CARB 29.6g; FIBER 0.8g; CHOL 19mg; IRON 1.4mg; SODIUM
64mg; CALC 89mg
Source:
"Cooking Light Magazine, July 1997, page 100"
Copyright:
"1997, by Southern Living, Inc."
Yield:
"24 slices"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.2%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 162mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.