Lemon-Glazed Zucchini Quick Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Cooking Light Ingredients:
2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour) |
3/4 cup granulated sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 cup finely shredded zucchini |
1/2 cup 1% low-fat milk |
1/4 cup canola oil |
2 tablespoons grated lemon rind |
1 large egg |
cooking spray |
1 cup sifted powdered sugar |
2 tablespoons fresh lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
3. Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
4. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
5. Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
6. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
|
|