Zucchini Bread

Zucchini Bread
Zucchini Bread

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

7

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

7

servings

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

Directions

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.

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