Zucchini Bread

By Melzie

Ingredients

• 1 egg
• 3 TB sugar
• 1 1/4 cups + 1 TB all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/2 cup low fat buttermilk
• 2 tsp unsalted butter, melted
• 1 tsp grated lemon zest
• 1 medium zucchini, grated and squeezed dry

Details

Servings 7
Cooking time 70mins

Preparation

Step 1

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

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

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.

Transfer to the pan Bake on the upper oven rack 10 minutes. Reduce the oven temp to 400. Bake until a toothpick inserted in the center comes out clean, 50 - 60 minutes longer. Cool in the pan on a rack 10 minutes; removed from the pan and cool completely on the rack.

Per 1/7: 127 calories, 2 g total fat, 1 g sat fat, 31 mg chol, 307 mg sodium, 23 g carb, 1 g fiber, 4 g protein, 77 mg calcium.