Recipe - Lemon-Spice Zucchini Bread

2 cup Shredded zucchini
1 One fourth cup Allpurpose flour
1 cup Whole wheat flour
Three fourths cup Sugar
1 One half teaspoon Baking powder
1 teaspoon Ground cinnamon
One half teaspoon Salt
One fourth teaspoon Baking soda
One fourth teaspoon Ground cloves
One half cup Apple butter
One half cup Water
1 teaspoon Grated lemon rind
2 tablespoon Fresh lemon juice
1 tablespoon Vegetable oil
1 lg Egg, lightly beaten
One half cup Chopped walnuts
Cooking spray

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 9x5inch 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@access.mountain.net

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 EATL Digest 23 Feb 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Feb 22, 1997.