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INGREDIENTS
3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray
INSTRUCTIONS
Preheat oven to 350 degrees
Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
YIELD: 24 servings (serving size: 1 slice, 12 slices per loaf)
PREPARATION TIME:1 hour
COOKING TIME: 70 minutes
NUTRITIONAL INFO
calories: 183 carbohydrates: 29.6 g cholesterol: 19 mg fat: 5.6 g sodium: 64 mg protein: 4 g calcium: 89 mg iron: 1.4 mg fiber: 0.8 g
4 points per serving
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