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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
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 |
1/2 cup powdered sugar |
2 tablespoons fresh orange juice |
Directions:
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.
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