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BREAKFAST & BRUNCH
This moist, quick bread is perfect for breakfast or for an afternoon snack.
ZUCCHINI SPICE BREAD
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 our, spices, salt and baking
powder and process for 10 seconds to sift. Transfer
ingredients to a large bowl; reserve. Add the walnuts
to the work bowl and chop, 5 pulses.
3. Leaving the nuts in the work bowl, remove the
chopping blade and insert the shredding disc. Trim
the zucchini to t the feed tube and shred. Transfer
the walnuts and zucchini to the bowl with the dry
ingredients. Stir to mix.
4. Reinsert the chopping blade and add the vegetable
oil, the sugar, and the eggs. Process for 5 seconds
until combined. Add the dry ingredient/zucchini
mixture and scrape down the bowl. Alternating
between short and long pulses, scrape down the
bowl as necessary until fully incorporated (about 12 to
15 pulses total). Add the dried fruit, and pulse about
4 to 5 times to combine. Scrape down the bowl.
5. Pour the batter into the prepared pan and bake in the
middle of the oven for 1½ hours, until a toothpick or
cake tester comes out clean.
6. 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
|
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 GRAPESEED OR
VEGETABLE OIL
1 CUP GRANULATED SUGAR
2 LARGE EGGS
½ CUP DRIED CHERRIES
OR CRANBERRIES