Zucchini Tea Bread With Cinnamon And Nutmeg

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1 1/2 cups	93g / 3.3oz	Whole-wheat pastry flour
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Ground nutmeg
2 teaspoons	10ml	Ground cinnamon
1 cup	237ml	Oil
2		Eggs
1 cup	160g / 5.6oz	Brown sugar - (packed)
1 cup	198g / 7oz	Granulated sugar
1 tablespoon	15ml	Vanilla extract
3 cups	711ml	Grated zucchini - drained
1 cup	146g / 5.1oz	Chopped walnuts
		Powdered sugar for dusting - (optional)

Recipe Instructions

Heat the oven to 350 degrees. Grease and flour a 12 cup bundt pan and set aside.

Sift together the all-purpose and whole-wheat flours, the baking soda, nutmeg and cinnamon. Set aside.

Beat together the oil, eggs, brown and granulated sugars and vanilla until creamy. Add the flour mixture and mix well. Stir in the grated zucchini and nuts and pour into the pan.

Bake the bread until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan 10 to 15 minutes, then run a knife around the edges of the pan to loosen the bread.

Turn it onto a rack. Dust the top with a little powdered sugar passed through a strainer, if desired. Serve warm.

This recipe yields 12 servings.

Each serving: 491 calories; 118 mg sodium; 34 mg cholesterol; 26 grams fat; 2 grams saturated fat; 61 grams carbohydrates; 7 grams protein; 3.77 grams fiber.

Source:
The Los Angeles Times, 10-03-2001

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