Recipe - Zucchini Bread - Cooking Light

3 cup Zucchini shredded (about 3)
4 cup All purpose flour
1 cup Plus 2tb sugar, divided
One half cup Walnuts, chopped and toasted
One fourth cup Brown sugar packed
5 teaspoon Baking powder
1 tablespoon Lemon rind grated
1 One half teaspoon Cinnamon
One half teaspoon Salt
One fourth teaspoon Nutmeg
1 One half cup Skim milk
6 tablespoon Vegetable oil
2 teaspoon 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 8x4 inch loaf pans coated with nonstick 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.

Posted to MMRecipes Digest V4 #170 by "KAR"
bluekat@nospamgate.net.lewisham.gov.uk on Jul 3, 1997