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Ingredients
- 2 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup zucchini, finely shredded
- 1/2 cup 1% low-fat milk
- 1/4 cup vegetable oil
- 2 tablespoons grated lemon rind
- 1 large egg
- 1 cup sifted powdered sugar
- 2 tablespoons fresh lemon juice
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture.
3. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
4. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
5. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Very easy and quite good. I neglected to put on the Glaze before cutting in and having a piece, and decided it was good enough without the extra calories (although I'm sure the glaze would have made it even better). And a great way to use up an extra zucchini about to go on strike in the fridge. Substituted whole wheat pastry flour for half of the AP flour and Splenda for half of the sugar.
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