Zucchini raisin nut bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Plus 2 tablespoons all-purpose flour |
| 1 | cup | Whole wheat flour |
| 1 | tablespoon | Double-acting baking powder |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| ¾ | cup | Granulated sugar |
| ½ | cup | Raisins |
| ½ | cup | Chopped walnuts |
| 1 | Stick unsalted butter, (1/2 cup) melted | |
| 2 | larges | Eggs, lightly beaten |
| ½ | cup | Milk |
| 2 | teaspoons | Grated lemon zest |
| 2 | cups | Coarsely grated zucchini |
Directions
Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan.
In a bowl sift together the 1½ cups all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a separate bowl toss the raisins and walnuts with the remaining 2 tablespoons flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and zucchini and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and tester inserted in the middle comes out clean. Cool bread in pan on a rack for 15 minutes, remove from pan and allow to completely cool before cutting. Yield: one loaf
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by Angele Freeman <jfreeman@...> on Apr 7, 1997