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30
ZUCCHINI SPICE BREAD
This moist, quick bread is perfect for breakfast or for an afternoon snack.
Makes one 2-pound loaf (16 servings)
1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan
with cooking spray.
2. Insert the chopping blade into the work bowl of the
food processor. Add the fl our, spices, salt and baking
powder and process on Low for 10 seconds to sift.
Transfer ingredients to a large bowl; reserve. Add the
walnuts to the work bowl and chop, 2 to 3 pulses.
Leaving the nuts in the work bowl, remove the
chopping blade and insert the medium shredding
disc. Trim the zucchini to fi t the feed tube and shred.
Transfer the walnuts and zucchini to the bowl with the
dry ingredients. Stir to mix.
3. Reinsert the chopping blade and add the vegetable
oil, sugar and eggs. Process on Low for 5 to 10
seconds until combined. Add to the mixing bowl with
the dry ingredients, along with the dried fruit, and stir
until just combined
4. Pour the batter into the prepared pan and bake in
the middle of the oven for 1 hour and 15 minutes, or
until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the
loaf out onto a wire rack to cool completely.
Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g
sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fi ber 1g
NONSTICK COOKING SPRAY
2¼ CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
1½
TEASPOONS GROUND CINNAMON
¾ TEASPOON GROUND ALLSPICE
¼ TEASPOON GROUND NUTMEG
1 TEASPOON KOSHER SALT
1
TEASPOON BAKING POWDER
½ CUP WALNUTS, LIGHTLY TOASTED
1 LARGE ZUCCHINI, APPROXIMATELY
8 TO 10 OUNCES
½ CUP VEGETABLE OIL
1
CUP GRANULATED SUGAR
2
LARGE EGGS
½ CUP DRIED CHERRIES OR
CRANBERRIES
BREAKFAST & BRUNCH
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