Dried Fruit and Walnut Zucchini Bread

recipe

Yield:

16 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 50 Minutes
Other: 1 Hour, 30 Minutes

Nutritional Information

Calories 169
Fat 3.8 g
Satfat 0.7 g
Protein 3.6 g
Carbohydrate 31.1 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 235 mg
Caloriesfromfat 20 %
Fiber 1.0 g
Calcium 89 mg

Ingredients

1 cup packed dark brown sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon, divided
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 cup packed shredded zucchini (about 1 large)
3/4 cup low-fat buttermilk
1/2 cup golden raisins
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray

Preparation

Preheat oven to 350°.

. Combine 2 tablespoons brown sugar, walnuts, and 1/4 teaspoon cinnamon in a small bowl. Set aside.

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining brown sugar, remaining 3/4 teaspoon cinnamon, baking powder, and next 4 ingredients in a large bowl; make a well in center of mixture.

. Combine zucchini and next 6 ingredients in a medium bowl; add to flour mixture. Stir just until moist.

. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnut mixture evenly over batter.

. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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