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Zucchini: Spiced Zucchini Tea Bread

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1/4 cup chopped walnuts
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 egg
1/2 cup packed dark brown sugar
1/4 cup skim milk
3 tablespoons oil
1 1/2 cups packed shredded zucchini


Recipe

Preheat oven to 350¼F. Lightly coat a 4 1/2x8 1/2 inch loaf pan with cooking spray. Spread nuts in metal pie plate and toast, stirring once, until golden and fragrant, about 5 minutes. Set aside. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves; whisk to combine.

Use an electric mixer to beat the egg with the brown sugar in a large bowl until smooth. Beat in the milk and oil. With the mixer on low speed, add the shredded zucchini and the flour mixture, beating just until no specks of flour are visible. Stir in the nuts. Transfer batter to prepared pan and smooth the top. Bake until golden brown and a tester inserted in center comes out clean, 55-60 minutes. Cool in the pan for 10 minutes, turn onto a rack, and cool completely. Use immediately or refrigerate up to 24 hours. Bread can be frozen up to 2 weeks.