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Zucchini Bread (4 Pts)

Zucchini Bread (4 Pts recipe image
This zucchini bread transforms garden-fresh vegetables into a sweet, cake-like treat. Packed with shredded zucchini, toasted walnuts, and a bright note of lemon rind, it offers a moist texture and warm spice flavor. The addition of cinnamon and nutmeg enhances the natural sweetness, while the brown sugar topping adds a delightful crunch. Ideal for using up summer zucchini, this bread is perfect for morning coffee, afternoon tea, or as a healthy-ish snack.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 70
Dietary: Vegetarian
Description
This zucchini bread transforms garden-fresh vegetables into a sweet, cake-like treat. Packed with shredded zucchini, toasted walnuts, and a bright note of lemon rind, it offers a moist texture and warm spice flavor. The addition of cinnamon and nutmeg enhances the natural sweetness, while the brown sugar topping adds a delightful crunch. Ideal for using up summer zucchini, this bread is perfect for morning coffee, afternoon tea, or as a healthy-ish snack.
Ingredients
  • Zucchini (about 3) -- shredded
  • All-purpose flour
  • Sugar plus 2 tbl -- divided
  • Walnuts -- chopped and toasted
  • Brown sugar -- packed
  • Baking powder
  • Lemon rind -- grated
  • Cinnamon
  • Salt
  • Nutmeg
  • Skim milk
  • Vegetable oil
  • Vanilla extract
  • Eggs
  • Cooking spray
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Shred zucchini and press it between layers of paper towels to remove excess moisture. Set aside.
  3. 3
    In a large bowl, combine flour, 1 cup sugar, toasted walnuts, baking powder, lemon rind, cinnamon, salt, and nutmeg. Mix well and make a well in the center.
  4. 4
    In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and eggs until smooth.
  5. 5
    Add the drained zucchini to the wet ingredients and stir to combine.
  6. 6
    Pour the wet mixture into the well of the dry ingredients. Stir just until moistened; do not overmix.
  7. 7
    Grease two 8x4-inch loaf pans with cooking spray. Divide the batter evenly between the pans.
  8. 8
    Sprinkle the remaining 2 tablespoons of sugar evenly over the top of each loaf.
  9. 9
    Bake for 1 hour and 10 minutes, or until a wooden pick inserted into the center comes out clean.
  10. 10
    Let loaves cool in pans for 5 minutes on a wire rack. Then remove from pans and cool completely on the rack.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 70kcal
% Daily Value *
Total Fat 2g4%
Saturated Fat 0.3g2%
Cholesterol 4mg2%
Sodium 142mg6%
Total Carbohydrate 11g4%
Dietary Fiber 0.5g2%
Sugars 3.5g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini, bread, baking, walnuts, lemon, cinnamon, nutmeg, moist, homemade, american, vegetarian, snack, breakfast, loaf, summer, dessert, flour, sugar, eggs, vanilla
Read it online: https://www.chefs-mate.com/recipe/zucchini-bread-4-pts/