| 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 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
c |
Apple butter |
| 1/2 |
c |
Water |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
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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