Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

183 calories; calories from fat 28%; fat 5.6g; saturated fat 0.8g; mono fat 3g; poly fat 1.4g; protein 4g; carbohydrates 29.6g; fiber 0.8g; cholesterol 19mg; iron 1.4mg; sodium 64mg; calcium 89mg.
Advertisement