| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded zucchini |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
Sugar |
| 1 1/2 |
t |
Baking powder |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Baking soda |
| 1/4 |
t |
Ground cloves |
| 1/2 |
c |
Apple butter |
| 1/2 |
c |
Water |
| 1 |
t |
Grated lemon rind |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
Vegetable oil |
| 1 |
|
Egg, lightly beaten |
| 1/2 |
c |
Chopped walnuts |
|
|
Cooking spray |
INSTRUCTIONS
Preheat oven to 350. Press zucchini between paper towels until barely
moist; set aside. Combine flours and next 6 ingredients (flours
through cloves) in a large bowl; make a well in center of mixture.
Combine zucchini, apple butter, and next 5 ingredients (apple butter
through egg); stir well. Add zucchini mixture to dry ingredients,
stirring just until moist. Fold in walnuts. Spoon batter into a
9x5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour
and 20 minutes or until a wooden pick inserted in center comes out
clean. Let bread cool 10 minutes in pan on a wire rack; remove from
pan. Let cool completely on wire rack. MC Formatting by
taillon@access.mountain.net Per serving: 1B, 1FA, 70C Cals - 205
22%ff, Fat - 5 g, Carb - 37.2g, Fib - 2.1g. Recipe by: Weight Watchers
- Jan/Feb '97 Posted to EAT-L Digest 23 Feb 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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