The best delicious Zucchini Bread – Cooking Light recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Bread – Cooking Light recipe today!
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3 c Zucchini shredded (about 3)
4 c All purpose flour
1 c Plus 2tb sugar, divided
1/2 c Walnuts, chopped and toasted
1/4 c Brown sugar packed
5 ts Baking powder
1 tb Lemon rind grated
1 1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1 1/2 c Skim milk
6 tb Vegetable oil
2 ts Vanilla extract
2 lg Eggs
Cooking spray
Preheat oven to 350F.
Press zucchini on several layers of paper towels. Cover with additional
paper towels and set aside. This is to absorb excess moisture.
Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts through
nutmeg) in a large bowl; make a well in the center of the mixture. Combine
milk, oil, vanilla and eggs in a bowl; stir with a whisk. Add zucchini and
stir. Add to flour mixture; stir just until moist. Divide batter evenly
between 2 8×4 inch loaf pans coated with non-stick cooking spray. Sprinkle
each with 1 tablespoon sugar.
Bake at 350F for one hour and ten minutes or until a wooden pick inserted
in center comes out clean. Cool 5 minutes in pans on a wire rack; remove
from pans and cool completely on rack.
Serving size one slice with 12 slices per loaf.
From Cooking Light July 1997 pg.100 Typos by Kim Reese.
NUTRITION INFORMATION: Calories 183, CFF 28%, Fat 5.6gm, Protein 4g,
Carbohydrates 29.6g, Fiber .8g, Cholesterol 19mg, Iron 1.4mg, Sodium 64mg,
Calcium 89mg.
Yields
24 Servings
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