Time
prep 0:15
total 1:30
Ingredients
| 3 cups | shredded shredded | | 4 cups | all-purpose flour | | 1 cup | sugar | | 2 tbsp. | sugar | | 1/2 cup | chopped walnuts, toasted | | 1/4 cup | brown sugar packed | | 1-2/3 tbsp. | baking powder | | 1 tbsp. | lemon rind grated | | 1-1/2 tsp. | cinnamon | | 1/2 tsp. | salt | | 1/4 tsp. | nutmeg | | 1-1/2 cup | skim milk | | 6 tbsp. | vegetable oil | | 2 tsp. | vanilla extract | | 2 | lg. eggs | | Cooking spray |
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Instructions
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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