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Zucchini Lemon Bread |
Ingredients: 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup packed shredded peeled zucchini 1/3 cup chopped walnuts 1/2 teaspoon grated lemon zest 1/2 teaspoon cinnamon 1/2 cup fat-free milk 1/3 cup canola or corn oil 2 large eggs, or 1/2 cup egg substitute Directions: Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread stand in the pan for five minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices. Recipe makes one loaf. Nutrition information per 1/2-inch thick slice: Calories: 122 Fat: 6g Cholesterol: 24mg Sodium: 206mg Protein: 2g Carbohydrate: 15g Fiber: 1g Sugars: 6g Exchange: 1 Starch, 1 Fat |