Zucchini Bread

Yield:

24 servings (12 slices per loaf) (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 183
Caloriesfromfat 28 %
Fat 5.6 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.4 g
Protein 4 g
Carbohydrate 29.6 g
Fiber 0.8 g
Cholesterol 19 mg
Iron 1.4 mg
Sodium 64 mg
Calcium 89 mg

Ingredients

3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Preparation

Preheat oven to 350°.

Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Note:

July 1997