Zucchini-Orange Bread

Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.

Yield: 2 loaves, 12 slices each (serving size: 1 slice)

Ingredients

• Bread:
• 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
• 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
• Cooking spray
• 
  Glaze:
• 1/2  cup  powdered sugar
• 2  tablespoons  fresh orange juice

Preparation

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 2.1g,poly 2.3g)

Protein:

2.8g

Carbohydrate:

22.5g

Fiber:

0.7g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

142mg

Calcium:

21mg