Tuesday, July 27, 2010
Cooking Light Annual Recipes 2009
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup egg substitute I used 2 eggs
1/3 cup canola oil
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 cups shredded zucchini (about 1 large)
1/2 cup coarsely chopped walnuts I omitted these
1/2 cup powdered sugar
2 tablespoons fresh orange juice
1. Preheat oven to 350°.
2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.
Nutritional Information: Calories:145 (32% from fat) Fat:5.1g (sat 0.4g,mono 2.1,poly 2.3g) Protein:2.8g Carbohydrate:22.5g Fiber:0.7g Cholesterol:0.0mg Iron:1mg Sodium:142mg Calcium:21mg
I had some zucchini that I originally picked up thinking I would use it in something savory but then I started thinking zucchini bread. As soon as I saw this recipe, I looked no further. I've been in a citrus-y mood lately.
This is a 'light' recipe and at first I thought it was going to be a tad dry but even though there isn't a lot of glaze, I think it infused just enough moisture into this bread. I thought this was better the second day.
I made this a couple of weeks ago and I really wish I had some of it in front of me right now. I do have another zucchini ....