Spiced Zucchini Bread

recipe

Yield:

14 servings (serving size: 1/14 of loaf)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 53 Minutes

Nutritional Information

Calories 173
Fat 4.3 g
Satfat 2.4 g
Protein 3.4 g
Carbohydrate 30.4 g
Cholesterol 40 mg
Iron 1.4 mg
Sodium 267 mg
Caloriesfromfat 22 %
Fiber 0.7 g
Calcium 95 mg

Ingredients

1 cup packed shredded zucchini
1 cup packed light brown sugar
2 large eggs
3/4 cup low-fat buttermilk (1%)
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Cooking spray

Preparation

Preheat oven to 350°.

Press zucchini between several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.

Combine sugar and eggs in a large bowl; beat well with a wooden spoon. Stir in zucchini, buttermilk, butter, and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. Gradually add flour mixture to zucchini mixture, stirring just until moist.

Spread batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 53 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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