| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Plus 2 tablespoons all-purpose flour |
| 1 |
c |
Whole wheat flour |
| 1 |
tb |
Double-acting baking powder |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped walnuts |
| 1 |
|
Stick unsalted butter, (1/2 cup) melted |
| 2 |
lg |
Eggs, lightly beaten |
| 1/2 |
c |
Milk |
| 2 |
ts |
Grated lemon zest |
| 2 |
c |
Coarsely grated zucchini |
INSTRUCTIONS
Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan.
In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat
flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a
separate bowl toss the raisins and walnuts with the remaining 2 tablespoons
flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and
zucchini and mix until just combined. Pour the batter into the prepared
loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the
sides of the pan and tester inserted in the middle comes out clean. Cool
bread in pan on a rack for 15 minutes, remove from pan and allow to
completely cool before cutting.
Yield: one loaf
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by
Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997
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