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Foodgeek: |
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Rating: |
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Servings: |
2 loaves |
Prep. Time: |
:15 |
Total Time: |
1:30 |
Ingredients: |
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3 cups shredded shredded
4 cups all-purpose flour
1 cup plus 2 tbsp. sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup brown sugar packed
5 tsp. baking powder
1 tbsp. lemon rind grated
1-1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1-1/2 cups skim milk
6 tbsp. vegetable oil
2 tsp. vanilla extract
2 lg. eggs
Cooking spray
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Directions:
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Preheat oven to 350°F. Press zucchini on several layers of paper towels. Cover with additional paper towels and set aside. This is to absorb excess moisture. Combine flour, 1 cup sugar, walnuts and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in the center of the mixture. Combine milk, oil,vanilla and eggs in a bowl; stir with a whisk. Add zucchini and stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 8x4 inch loaf pans coated with non-stick cooking spray. Sprinkle each with 1 tablespoon sugar. Bake at 350°F for one hour and ten minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans and cool completely on rack. Serving size one slice with 12 slices per loaf.
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