Zucchini Nut Bread
Prep Time = 15 minutes
Cooking Time = 55 minutes
Olive oil cooking spray
1 ½ cups white whole-wheat flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
3/4 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup vegetable oil
1 large egg
¼ teaspoon grated lemon peel
½ cup chopped pecans
- Preheat oven to 350° F. Coat 8 x 4 x 2-inch loaf pan with olive oil spray.
- In medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
- In another medium mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well. Add dry ingredients to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in pecans.
- Spoon batter into prepared loaf pan. Bake for 55 minutes or till a wooden tooth pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.
Nutritional Information per (1 slice) Serving: 191 calories, 3 grams protein, 26 grams carbohydrate, 9 grams fat, 1 grams saturated fat, 15 milligrams cholesterol, 3 grams fiber, 118 milligrams sodium