Zucchini bread
7
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
Turn on the oven and turn up the taste! Great for fall, Thanksgiving, or any holiday dinner that calls for a hearty side dish, this classic zucchini bread recipe pairs the sweetness of sugar with the tangy flavor of fresh lemon, and of course, veggies! It's also a great versatile base that's perfect with another fall favorite item - apples. The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini and you've got another crowd-pleaser on the table.
Ingredients
Cooking spray
1 spray(s), or enough to coat pan
All-purpose flour
2 cup(s)
Sugar
6 Tbsp, granulated
Baking powder
2½ tsp
Ground cinnamon
1 tsp
Baking soda
½ tsp
Table salt
¼ tsp
Ground nutmeg
¼ tsp
1% low fat buttermilk
¾ cup(s)
Packed light brown sugar
¼ cup(s)
Reduced-calorie margarine
2 Tbsp, melted
Liquid egg substitute
¼ cup(s)
Fresh lemon juice
2 Tbsp
Vanilla extract
1 tsp
Uncooked zucchini
1½ cup(s), sliced, shredded, packed coarsely
Lemon zest
2 tsp, finely grated
Instructions
1
Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
2
In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the center and set aside.
3
In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
4
Pour batter into prepared pan and bake until a wooden pick inserted near the center comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)
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