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Zucchini Lemon Bread
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

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