Zucchini Bread

PAM Original No-Stick Cooking Spray
3 cups Eagle Mills All-Purpose Unbleached Flour with Ultragrain
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup Egg Beaters Egg Product
1/2 cup Wesson Canola Oil
1 tablespoon vanilla extract
2 medium zucchini, shredded, squeezed dry (2 medium = about 2 cups)
1/2 cup applesauce

Preheat oven to 350°. Spray two 9×5-inch loaf pans; set aside.

Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.

Mix sugar and Egg Beaters together in large bowl with electric mixer on medium speed for 2 minutes. Gradually add oil and vanilla; mix for 1 minute. Stir in zucchini and applesauce with a spoon. Add flour mixture; mix until evenly moistened; do not over mix.

Divide batter between 2 prepared pans.

Bake 50-55 minutes, or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove bread from pan and cool completely.

Using serrated knife, cut each loaf into 12 slices to serve.

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

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