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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe comes from the Weight Watchers New Complete Cookbook Ingredients:
1 large egg |
3 tablespoons sugar |
1 1/4 cups all-purpose flour |
1 tablespoon all-purpose flour, plus |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup low-fat buttermilk |
2 teaspoons unsalted butter |
1 teaspoon lemon zest, grated |
1 medium zucchini, grated and squeezed dry |
Directions:
1. Preheat oven to 425 F; spray an 8x4 loaf pan with nonstick spray.
2. In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
3. Sift the flour, baking powder, salt and nutmeg into a sheet of wax paper. In a small bow, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will thick.
4. Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400°F Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.
5. 1/7th of this recipe equals 3 WW Points.
6. I just made these into muffins instead. I did double the batch to make 12.
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