Zucchini Bread
This is a nice light recipe. It’s been my breakfast and I just love it with tea:
- 1 medium zucchini, shredded (about 1.5 cups)
- 2 cups flour
- ½ cup sugar
- ¼ cup chopped walnuts (I substituted flax seed instead)
- 2½ tsp baking powder
- ½ Tbs lemon grind, grated (optional)
- 1 tsp cinnamon
- ¼ tsp each: salt and nutmeg
- ¾ cup skim milk
- 3 Tbs vegetable oil
- 1 tsp vanilla extract
- 1 egg
- Preheat oven to 350F. Spray loaf pan. Press zucchini with paper towels and set aside.
- Combine dry ingredients and make a well in the centre of the flour mixture.
- Combine wet ingredients and whisk. Add zucchini, stir. Add wet to dry and stir until just moist. Pour into loaf pan and bake at 350F for 1 hour, 15 min, or until the centre comes out clean.
- Cool on wire wrack for 5 min. Remove from pan and cool completely on a wire wrack.
Serves 12 slices per loaf(183 Cal, 5.6g fat, 4g protein, 29.6g carbs)
This is a beautiful, enormous zucchini from the market. I went with Meaghan on Saturday and we had so much fun – fresh fruit and amazing veggies – stay tuned for more recipes!
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- Fresh market findings including an onion bulb
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- The loaf before it was cooked