Cooking Light Magazines Zucchini Bread Recipes

ZUCCHINI BREAD (COOKING LIGHT) RECIPE - (3.7/5)

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

COOKING LIGHT MAGAZINE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• 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 (71/2 x 3-inch) loaf pans coated with cooking spray.
• Bake at 350 degrees 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.

LIGHT-TEXTURED ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Press zucchini between several layers of paper towels. set aside.
• Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (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 to wet mixture, stir.
• Add wet ingredients to flour mixture; stir just until moist.
• Divide batter evenly between 2 loaf pans coated with cooking spray.
• Sprinkle each with 1 T sugar.
• Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
• Cool 5 minutes in pans on wire rack, remove from pans to cool completely.

COOKING LIGHT MAGAZINE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• 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 (71/2 x 3-inch) loaf pans coated with cooking spray.
• Bake at 350 degrees 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.

COOKING LIGHT MAGAZINE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• 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 (71/2 x 3-inch) loaf pans coated with cooking spray.
• Bake at 350 degrees 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.