Zucchini Bread
By Lv2Cook
Ingredients
- 3 cups shredded zucchini (about 3 medium)
- 4 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar divided
- 1/2 cup chopped walnuts toasted
- 1/4 cup packed brown sugar
- 5 teaspoons baking powder
- 1 tablespoon grated lemon rind
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups skim milk
- 6 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- Cooking spray
Details
Servings 1
Preparation
Step 1
Preheat oven to 350º.
Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 × 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Serving Size: 1 slice [12 slices per loaf]
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