Zucchini Bread
Adapted from a recipe in the Better Homes and Gardens New Cook Book (1989), this is a dense, almost pudding-like quick sweet bread that is a good way to use the summer abundance of zucchini squash. Makes two loaves.
Ingredients:
3-4 cups finely shredded zucchini, about 1 medium large zucchini (best done using the
grater feature of a food processor)
1 cup grated carrot (could grate extra carrots to make carrot-raisin slaw at the same time)
1/4 cup canola or other light oil
1/3 cup lowfat milk
1 large egg
1 tsp finely shredded lemon peel (use a hand grater)
3 cups all purpose flour, or can use 2 cups white flour, 1 cup whole wheat or barley flour
1/3 cup ground flax meal
1/2 cup sugar or Splenda, or a mix of the two
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon, ½ tsp ground nutmeg
1/2 cup chopped walnuts or pecans
Preheat oven to 350 oF, grease and flour two 8x4x2 inch loaf pans
Grate zucchini and carrots, set aside; grate the lemon peel
In a large bowl, beat egg, add oil, milk, and grated lemon peel, mix
Add grated zucchini and carrot, mix into wet ingredients
Stir in flour, baking soda and powder, cinnamon and nutmeg, then add nuts and mix well. If the mixture seems dry, add a bit more milk.
Divide batter into two loaf pans, put in oven
Bake at 350 oF for 55-60 minutes.
When done, the zucchini bread will look flat and springy. Before the bread cools, loosen the edges and bottom with a knife and spatula, turn over pan onto a grill rack. Hopefully the bread will fall out intact. Let cool and store in fridge. Can freeze one of the loaves.
20 servings of 1/10 of a loaf: 149 calories, 4 g protein, 6 g fat, 11 mg sodium, 3 g fiber, 3g sugar