6
Zucchini Bread
The drum grater makes quick work of shredding zucchinis. Be sure to
clear the drum of any larger pieces as needed.
Makes one 9-inch loaf
Nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon sea salt
1 teaspoon baking powder
½ cup walnuts, lightly toasted
1 large zucchini, approximately 810 ounces, trimmed
½ cup grapeseed or vegetable oil
1 cup granulated sugar
2 large eggs
½ cup dried cherries or cranberries
1. Preheat oven to 325°F. Coat a 9" x 5" x 3" loaf pan with cooking spray.
2. Put the flour, spices, salt and baking powder into a medium mixing bowl and
whisk to combine; reserve.
3. Chop the walnuts using the slicing drum and add to the bowl of dry
ingredients.
4. Shred the zucchini using the coarse shredding drum. Transfer to the bowl of
the dry ingredients with the walnuts. Stir to fully coat.
5. Put the oil, sugar, and eggs into a large mixing bowl. Whisk to fully combine.
Add the dry ingredient/zucchini mixture and stir until evenly mixed. Stir in
the dried fruit.
6. Transfer the batter into the prepared pan and bake in the middle of the oven
until a toothpick or cake tester comes out clean, about 60 to 70 minutes.
7. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack
to cool completely before slicing and serving.
Nutritional information based on 12 servings:
Calories 297 (67% from fat) • carb. 21g • pro. 4g • fat 22g • sat. fat 2g
chol. 31mg • sod. 217mg • calc. 19mg • fiber 2g
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