Zucchini Bread

Name: Zucchini Bread
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

15 ingredients

3 steps

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

Directions

1

Preheat oven to 350°.
2

Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
3

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° 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.