Light-Textured Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 2 |
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This is from Cooking Light magazine ... and I keep losing it, so am posting it here. Uses lots of zucchini, but gives a much lighter bread than traditional ones where you don't squeeze out the moisture. Hope you enjoy it as much as we do! Ingredients:
3 cups zucchini, shredded |
4 cups flour |
1 cup sugar |
2 tablespoons sugar |
1/2 cup walnuts, chopped and toasted |
1/4 cup brown sugar |
5 teaspoons baking powder |
1 tablespoon 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 |
Directions:
1. Preheat oven to 350 degrees.
2. Press zucchini between several layers of paper towels. set aside.
3. Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
4. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
5. Add zucchini to wet mixture, stir.
6. Add wet ingredients to flour mixture; stir just until moist.
7. Divide batter evenly between 2 loaf pans coated with cooking spray.
8. Sprinkle each with 1 T sugar.
9. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
10. Cool 5 minutes in pans on wire rack, remove from pans to cool completely.
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