Zucchini Bread

By eliorakiah

Per Serving:
127 calories, 2g Total Fat, 23g Carbohydrate, 4g Protein

Ingredients

• 1 egg
• 3 tbsp. sugar
• 1 1/4 cups and 1 tbsp. all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 c. low-fat buttermilk
• 2 tsp. unsalted butter, melted
• 1 tsp. grated lemon zest
• 1 med. zucchini, grated and squeezed dry

Preparation

Step 1

1. Preheat oven to 425, spray an 8x4" loaf pan with nonstick cooking spray.

2. In a large bowl, beat the egg until pale yellow, gradually adding sugar.

3. Sift the flour, baking powder, salt and nutmeg onto a sheet of wax paper. In a small bowl, whisk the buttermilk, butter and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini the batter will be thick.

4. Transfer to the pan. Bake on the upper oven rack 10 min; reduce the oven temperature to 400 F. Bake until a toothpick inserted in the center comes on clean, 50-60 min. longer. Cool in the pan on a rack 10 min; remove from the pan and cool completely on the rack.