Title: Zucchini Bread - Cooking Light
Categories: Quick Lowfat Vegetable
Yield: 24 Servings

3	c	Zucchini shredded (about 3)
4	c	All purpose flour
1	c	Plus 2tb sugar, divided
1/2	c	Walnuts, chopped and toasted
1/4	c	Brown sugar packed
5	ts	Baking powder
1	tb	Lemon rind grated
1 1/2	ts	Cinnamon
1/2	ts	Salt
1/4	ts	Nutmeg
1 1/2	c	Skim milk
6	tb	Vegetable oil
2	ts	Vanilla extract
2	lg	Eggs
		Cooking spray

Preheat oven to 350F.

Press zucchini on several layers of paper towels. Cover with additional paper towels and set aside. This is to absorb excess moisture.

Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in the center of the mixture. Combine milk, oil, vanilla and eggs in a bowl; stir with a whisk. Add zucchini and stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 8x4 inch loaf pans coated with non-stick cooking spray. Sprinkle each with 1 tablespoon sugar.

Bake at 350F for one hour and ten minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans and cool completely on rack.

Serving size one slice with 12 slices per loaf.

From Cooking Light July 1997 pg.100 Typos by Kim Reese.

NUTRITION INFORMATION: Calories 183, CFF 28%, Fat 5.6gm, Protein 4g, Carbohydrates 29.6g, Fiber .8g, Cholesterol 19mg, Iron 1.4mg, Sodium 64mg, Calcium 89mg. By novmom@juno.com (Angela Gilliland) on May 12, 1997

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