Lemon-spice zucchini bread

12 Servings

Ingredients

Quantity Ingredient
2 cups Shredded zucchini
1¼ cup All-purpose flour
1 cup Whole wheat flour
¾ cup Sugar
1½ teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Ground cloves
½ cup Apple butter
½ cup Water
1 teaspoon Grated lemon rind
2 tablespoons Fresh lemon juice
1 tablespoon Vegetable oil
1 large Egg, lightly beaten
½ cup Chopped walnuts
Cooking spray

Directions

Preheat oven to 350. Press zucchini between paper towels until barely moist; set aside.

Combine flours and next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine zucchini, apple butter, and next 5 ingredients (apple butter through egg); stir well. Add zucchini mixture to dry ingredients, stirring just until moist. Fold in walnuts.

Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Let bread cool 10 minutes in pan on a wire rack; remove from pan. Let cool completely on wire rack.

MC Formatting by taillon@...

Per serving: 1B, 1FA, 70C

Cals - 205 22%ff, Fat - 5 g, Carb - 37.2g, Fib - 2.1g.

Recipe by: Weight Watchers - Jan/Feb '97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@...> on Feb 22, 1997.

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