Zucchini Bread Recipe

Zucchini Bread Recipe photo by Taste of Home

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—Britt-Marie Knoblock, Lisle, Illinois

This recipe is:

Diabetic Friendly

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Zucchini Bread Recipe

Prep: 15 min. Bake: 1 hour

Yield: 32 Servings

15 60 75

Ingredients

1/2 cup plus 2 tablespoons orange juice
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
4-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
1 cup chopped pecans

Directions

In a bowl, combine the orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add the orange juice mixture; stir until just combined. Fold in the zucchini and pecans.
Pour into two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 loaves (16 slices each).

Nutritional Analysis: One slice equals 160 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 109 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Zucchini Bread in Country Woman September/October 2002, p37