LEMON ZUCCHINI BREAD
"A delightful breakfast or tea bread that’s quick and easy to prepare. Make an extra loaf to keep on-hand in the freezer."
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup Mazola Corn Oil
1 medium zucchini, shredded
1 teaspoon grated lemon peel
1/2 cup chopped walnuts
Spray 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with cooking spray.
In medium bowl combine flour, sugar, baking powder and salt.
In large bowl mix eggs, corn oil, zucchini and lemon peel. Stir in flour mixture just until moistened. Stir in walnuts. Pour into prepared pan.
Bake in 350 degree F oven 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool on wire rack.
Makes 12 servings
Each serving provides: 230 Calories, 3 g protein, 26 g carbohydrate, 13 g total fat, 8 g polyunsaturated fat, 2 g saturated fat, 35 mg cholesterol, 150 mg sodium.
From: Recipelink.com
Source: Eating Right - A Collection of Good Tasting Heart Healthy Recipe, A Guide from Mazola, Best Foods CPC International, Inc., 1991 |