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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
3 cups shredded zucchini (about 3 medium) |
4 cups all-purpose flour |
1 cup plus 2 tablespoons granulated sugar, divided |
1/2 cup chopped walnuts, toasted |
1/4 cup packed brown sugar |
5 teaspoons baking powder |
1 tablespoon grated 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°.
2. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
3. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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