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Zucchini Bread pg.84 Recipe

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This recipe for Zucchini Bread pg.84 is from Erin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
3 tablespoons sugar
1 1/4 cups+1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup low-fat buttermilk
2 teaspoons unsalted butter, melted
1 teaspoon grated lemon zest
1 medium zucchini, grated and squeezed dry
Directions:
Directions:
1. Preheat the oven to 4 25 degreesf; spray an 8x4-inch loaf pan with nonstick spray.

2. In a large bowl, beat the egg until pale yellow, gradually adding the sugar.

3. Sift the flour, baking powder, salt, and nutmeg onto a sheet of wax paper. In a small bowl, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will be thick.

4. Transfer to pan. Bake on the upper oven rack 10 minutes; reduce the oven temperature to 400 degreesf. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.
Number Of Servings:
Number Of Servings:
7 servings

 

 

 

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