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Spiced Zucchini Bread

Prep time 18 mins
Cook time 53 mins
Yield 14 servings (serving size: 1/14 of loaf)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

  5. 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.

Oxmoor House Healthy Eating Collection