ZUCCHINI BREAD (4 PTS)

Recipe Ingredients

3 cups	711ml	Zucchini (about 3) - shredded
4 cups	250g / 8.8oz	All-purpose flour
1 cup	198g / 7oz	Sugar plus 2 tbl - divided
1/2 cup	73g / 2.6oz	Walnuts - chopped and toasted
1/4 cup	40g / 1.4oz	Brown sugar - packed
5 teaspoons	25ml	Baking powder
1 tablespoon	15ml	Lemon rind - grated
1 1/2 teaspoons	7.5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1 1/2 cups	355ml	Skim milk
6 tablespoons	90ml	Vegetable oil
2 teaspoons	10ml	Vanilla extract
2 teaspoons	10ml	Eggs (large)
		Cooking spray

Recipe Instructions

Preheat oven to 350F.

Press zucchini on several layers of paper towels. Cover with

additional paper towels and set aside. This is to absorb excess

moisture.

Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts

through nutmeg) in a large bowl; make a well in the center of the

mixture. Combine milk, oil, vanilla and eggs in a bowl; stir with a

whisk. Add zucchini and stir. Add to flour mixture; stir just until

moist. Divide batter evenly between 2 8x4 inch loaf pans coated with

non-stick cooking spray. Sprinkle each with 1 tablespoon sugar.

Bake at 350F for one hour and ten minutes or until a wooden pick

inserted in center comes out clean. Cool 5 minutes in pans on a wire

rack; remove from pans and cool completely on rack.

Serving size one slice with 12 slices per loaf.

From Cooking Light July 1997 pg.100 Typos by Kim Reese.

NUTRITION INFORMATION: Calories 183, CFF 28%, Fat 5.6gm, Protein 4g,

Carbohydrates 29.6g, Fiber .8g, Cholesterol 19mg, Iron 1.4mg, Sodium

64mg, Calcium 89mg.

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.