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Zucchini Bread

Zucchini Bread
—Britt-Marie Knoblock, Lisle, Illinois
32 ServingsPrep: 15 min. Bake: 1 hour

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).
© Taste of Home 2013

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Zucchini Bread (continued)

Nutrition Facts: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.
© Taste of Home 2013