| Zucchini Bread |
Servings: 12. Makes 1 loaf (8½" x 4½")
Ingredients:
| • Zucchini | 2 medium | |
| • Canola oil | 1/4 cup | |
| • Brown sugar | 1 cup | |
| • Egg | 2 large | |
| • Vanilla extract | 1 tsp | |
| • All purpose flour | 1 cup | |
| • WW pastry flour | 1 cup | |
| • Salt | 1 tsp | |
| • Baking powder | 1 tsp | |
| • Baking soda | 1/2 tsp | |
| • Cinnamon | 1 Tbsp | |
| • Nutmeg | 1/2 tsp | |
| • Walnuts, chopped (optional) |
1/2 cup | |
| Reverse Columns | ||
Directions:
- Wash, dry and shred the zucchini using a coarse grater. Line a colander with sturdy paper towels or a dish towel. Add the shredded zucchini, wrap and squeeze to remove as much liquid as possible.
- Adjust oven rack to middle position and heat to 325 degrees.
- Spray an 8½ by 4½ inch bread pan with a canola oil spray.
- In an electric mixer, combine oil, sugar, egg and vanilla extract. Beat until creamy. About 3 min. Add in the zucchini.
- Mix dry ingredients together in a bowl. Flour, salt, baking soda, baking powder and spices.
- Reduce speed to lowest setting and add in the flour mixture. Mix just enough to evenly combine. Pour batter into the bread pan.
- Bake for 65-75 minutes until the top bounces back and toothpick comes out fairly clean.
- Cool pan on wire rack for 30 minutes.
- Remove from pan and place on the wire rack. Let it cool completely.
Notes:
This recipe seeks to maximize the zucchini, substitute some whole wheat flour and reduce the oil, sugar and salt. This increase in zucchini though requires it to be grated coarsely and as much moisture as possible removed otherwise the bread can become soggy.
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