recipes
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Makes one 2-pound loaf (16 servings)
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Makes one 2-pound loaf (16 servings)
This moist, quick bread is perfect for breakfast or for an afternoon snack.
Nutritional information per serving:Calories 194 (37% from fat)
carb. 28g
pro. 3g
fat 8g sat. fat 1g
chol. 23mg
sod. 183mg
calc. 14mg
fiber 1g
carb. 28g
pro. 3g
fat 8g sat. fat 1g
chol. 23mg
sod. 183mg
calc. 14mg
fiber 1g
Ingredients
- Non stick cooking spray
- 2¼cups unbleached, all-purpose
- flour
- 1½teaspoons ground cinnamon
- ¾teaspoon ground allspice
- ¼teaspoon ground nutmeg
- 1teaspoon kosher salt
- 1teaspoon baking powder
- ½cup walnuts, lightly toasted
- 1large zucchini, approximately
- 8 to 10 ounces
- ½cup vegetable oil
- 1cup granulated sugar
- 2large eggs
- ½cup dried cherries or
- cranberries
Preparation
- 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 flour, 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 fit 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.
