Lemon-Spice Zucchini Bread |
Course : Breads
Serves: 12 |
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Ingredients:
2 cups shredded zucchini --about 3/4 pound |
1 1/4 cups all-purpose flour |
1 cup whole-wheat flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground cloves |
1/2 cup apple butter |
1/2 cup water |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon vegetable oil |
1 large egg -- lightly beaten |
1/2 cup chopped walnuts |
1 spray cooking spray |
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Preparation / Directions:
1. Preheat oven to 350 oF. 2. Press zucchini between paper towels until barely moist: set aside. 3. Combine flours and next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine zucchini, apple butter, and next 5 ingredients (apple butter through egg); stir well. Add zucchini mixture to dry ingredients, stirring just until moist. Fold in walnuts. 4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 oF for 1 hour and 20 minutes or until a wooden pick inserted in center comes our clean. Let bread cool 10 minutes in pan on a wire rack; remove from pan. Let cool completely on wire rack.
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Nutritional Information:
CAL 205 (22 % from fat); PRO 4.8 g; FAT 5 g (sat 0.6 g); CARB 37.2 g; FIB 2.1 g; CHOL 18 mg; IRON 1.5 mg; SOD 131 mg; CALC 52 mg. |
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