Zucchini bread - cooking light

24 Servings

Ingredients

Quantity Ingredient
3 cups Zucchini shredded (about 3)
4 cups All purpose flour
1 cup Plus 2tb sugar, divided
½ cup Walnuts, chopped and toasted
¼ cup Brown sugar packed
5 teaspoons Baking powder
1 tablespoon Lemon rind grated
1½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Nutmeg
1½ cup Skim milk
6 tablespoons Vegetable oil
2 teaspoons Vanilla extract
2 larges Eggs
Cooking spray

Directions

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 pg⅒ 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.

Posted to MM-Recipes Digest V4 #170 by "KAR" <bluekat@...> on Jul 3, 1997

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