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BREAKFAST & BRUNCH
This delicious zucchini bread is so simple to prepare in your
Cuisinart
®
Food Processor.
ZUCCHINI SPICE BREAD
Makes one 9 x 5-inch loaf, approximately 12 servings
Approximate preparation time: 15 minutes, plus
75 minutes for baking
Preheat oven to 325°F. Coat one 9 x 5-inch loaf pan well
with nonstick cooking spray.
Stir the our, baking soda, baking powder, cinnamon,
cloves, ginger and salt together in a bowl; reserve.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor and chop
the walnuts by pulsing, about 6 to 8 pulses. Remove
work bowl and reserve.
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl and
process the zucchini; remove and reserve.
Insert the large metal chopping blade into the large work
bowl and add the light brown sugar. With the machine
running, add the oil, egg, and then the vanilla through
the feed tube; process ingredients for 10 seconds.
Add reserved dry ingredients and zucchini. Pulse 4
times to incorporate ingredients and then process for
10 to 15 seconds until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat)
|
carb. 34g
|
pro. 4g
|
fat 13g
|
sat. fat 2g
|
chol. 18mg
|
sod. 193mg
|
calc. 15mg
|
ber 1g
NONSTICK COOKING SPRAY
2¼ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¼ TEASPOON BAKING SODA
¼ TEASPOON BAKING POWDER
1 TEASPOON GROUND
CINNAMON
¼ TEASPOON GROUND CLOVES
¼ TEASPOON GROUND GINGER
¾ TEASPOON SALT
½ CUP TOASTED WALNUTS
1 LARGE ZUCCHINI, ABOUT
½ POUND
1 CUP LIGHT BROWN SUGAR
½ CUP VEGETABLE OIL
1 LARGE EGG, LIGHTLY BEATEN
¾ TEASPOON PURE VANILLA
EXTRACT
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