Spiced Zucchini Bread

Yield: 14 servings (serving size: 1/14 of loaf)
Recipe from Oxmoor House

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Protein: 3.4g
  • Carbohydrate: 30.4g
  • Cholesterol: 40mg
  • Iron: 1.4mg
  • Sodium: 267mg
  • Calories from fat: 22%
  • Fiber: 0.7g
  • Calcium: 95mg

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

  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.
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