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Title: Lemon-Spice Zucchini Bread
Categories: Bread
Yield: 12 Servings
| 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 |
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