Yield: 12 servings per loaf (2 loaves) Prep: 20 minutes Cook: 1 hour Cool: 10 minutes
On Mondays I pick up our share of herbs and vegetables from a local cooperative farm (CSA) to which we belong. Today’s share included a thick foot- long zucchini. As I was driving home I thought I would make wonderful recipe and share with you. When I make this moist bread the kids enjoy it for breakfast and snack time. It’s really yummy!
3 cups all-purpose flour (we use Buckwheat flour instead)
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 ½ cups sugar
3 cups shredded zucchini (12 ounces)
¼ cup coarsely chopped walnuts
1. Preheat oven to 350 degrees
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine next 4 ingredients, through eggs in a large bowl; add sugar, stirring until combined. Add zucchini, stir until well mixed. Add flour mixture; stir just until combined. Stir in walnuts.
4. Divide batter evenly between 2 (8x4-inch) loaf pans coated with cooking spray. (I use a 9 ¼”L X 5 ¼”W X 2 ¾”D it make it easier to measure out 12 slices of ¾” per slice) Bake at 350 degrees for 1 hour or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Fat 4.3g Carbohydrates 25.3
Protein 2.7g Fiber 0.6g
Inspired from Cooking Light July 2005 page 168