 |
Prep Time: 18 Minutes Cook Time: 53 Minutes |
Ready In: 71 Minutes Servings: 14 |
|
Ingredients:
1 cup packed shredded zucchini |
1 cup packed light brown sugar |
2 large eggs |
3/4 cup low-fat buttermilk (1%) |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Press zucchini between several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
3. Combine sugar and eggs in a large bowl; beat well with a wooden spoon. Stir in zucchini, buttermilk, butter, and vanilla.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. Gradually add flour mixture to zucchini mixture, stirring just until moist.
5. Spread batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 53 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan. Cool completely on wire rack.
|
|