Here's a tasty zucchini bread loaded with spices and nuts, and just a hint of lemon. Zucchini bread makes a delicious item for bake sales.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 2/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon dried grated lemon rind, or 1 tablespoon fresh
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups (packed) shredded unpeeled zucchini (about 1 medium-large)
- 1/2 cup skim or low-fat milk
- 2 tablespoons vegetable oil
- 1 egg white, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup dark raisins or chopped walnuts, or 1/4 cup each raisins and walnuts
- Place the flour, sugar, baking powder, baking soda, cinnamon, lemon rind, and nutmeg in a large bowl, and stir to mix well. Add the zucchini, milk, oil, egg white, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the raisins or walnuts.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 45 to 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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