Zucchini Bread
7
Points®
Temps total: 1 h 15 min • Préparation: 25 min • Cuisson: 50 min • Portions: 10 • Difficulté: Facile
This classic expertly pairs the sweetness of sugar with the tangy flavour of fresh lemon.
Ingrédients
All-purpose flour
2 cup(s)
Sugar
6 tbsp(s), granulated
Baking powder
2½ tsp(s)
Ground cinnamon
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
¼ tsp(s)
Ground nutmeg
¼ tsp(s)
1% low-fat buttermilk
¾ cup(s)
Packed light brown sugar
¼ cup(s)
Reduced-calorie margarine
2 tbsp(s), melted
Liquid egg substitute
¼ cup(s)
Fresh lemon juice
2 tbsp(s)
Vanilla extract
1 tsp(s)
Zucchini
1½ cup(s), uncooked, shredded, packed coarsely
Lemon zest
2 tsp(s), finely grated
Instructions
1
Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
2
In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the centre and set aside.
3
In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
4
Pour batter into prepared pan and bake until a wooden pick inserted near the centre comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)
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