Light-Textured Zucchini Bread

Name: Light-Textured Zucchini Bread
Ingredients: 3 cups zucchini, shredded; 4 cups flour; 1 cup sugar; 2 tablespoons sugar; 12 cup walnuts, chopped and toasted; 14 cup brown sugar; 5 teaspoons baking powder; 1 tablespoon lemon rind; 1 12 teaspoons ground cinnamon; 12 teaspoon salt; 14 teaspoon ground nutmeg; 1 12 cups skim milk; 6 tablespoons vegetable oil; 2 teaspoons vanilla extract; 2 large eggs; cooking spray

16 ingredients

11 steps

Ingredients

3 cups zucchini, shredded
4 cups flour
1 cup sugar
2 tablespoons sugar
12 cup walnuts, chopped and toasted
14 cup brown sugar
5 teaspoons baking powder
1 tablespoon lemon rind
1 12 teaspoons ground cinnamon
12 teaspoon salt
14 teaspoon ground nutmeg
1 12 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
cooking spray

Directions

1

Preheat oven to 350 degrees.
2

Press zucchini between several layers of paper towels.
3

set aside.
4

Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
5

Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
6

Add zucchini to wet mixture, stir.
7

Add wet ingredients to flour mixture; stir just until moist.
8

Divide batter evenly between 2 loaf pans coated with cooking spray.
9

Sprinkle each with 1 T sugar.
10

Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
11

Cool 5 minutes in pans on wire rack, remove from pans to cool completely.