Lemon-spice zucchini bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded zucchini |
| 1¼ | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cloves |
| ½ | cup | Apple butter |
| ½ | cup | Water |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Egg, lightly beaten |
| ½ | cup | Chopped walnuts |
| Cooking spray | ||
Directions
Preheat oven to 350. Press zucchini between paper towels until barely moist; set aside.
Combine flours and next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine zucchini, apple butter, and next 5 ingredients (apple butter through egg); stir well. Add zucchini mixture to dry ingredients, stirring just until moist. Fold in walnuts.
Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Let bread cool 10 minutes in pan on a wire rack; remove from pan. Let cool completely on wire rack.
MC Formatting by taillon@...
Per serving: 1B, 1FA, 70C
Cals - 205 22%ff, Fat - 5 g, Carb - 37.2g, Fib - 2.1g.
Recipe by: Weight Watchers - Jan/Feb '97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@...> on Feb 22, 1997.