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Orange Zucchini Bread

Source of Recipe

Azlinda - Chyrel's Recipes From Friends
Exchanges
Yields 2 loaves

3 C. all-purpose flour
3/4 C. granulated sugar
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 C. vegetable oil
1 C. shredded zucchini, squeezed dry
1 C. nonfat milk
2 eggs or 4 egg whites
2 T. grated orange zest
1 C. chopped nuts (optional)
2 T. vanilla sugar

Preheat oven to 350 degrees. Grease two 8 x 4-inch loaf pans.

In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the
flour mixture and stir until just combined. Stir in the nuts, if using.

Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with a wooden pick. Remove from oven, cool slightly and remove from pans. Cool on a wire rack until slightly warm; wrap tightly to
store.

Lemon Zucchini Bread:
Omit orange zest and cinnamon. Measure the juice of 1 lemon into a measuring cup and fill to the 1-cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla. Bake as directed above.

PER SERVING (1/2-inch slice): calories: 84; protein: 1.9 grams; total fat: 2.2 grams (saturated fat: 0.4 gram); cholesterol: 13.4 mg; sodium: 78 mg; carbohydrate: 14.2 grams; dietary fiber: 0.4 gram;++++ Exchanges: 1 starch, 1/2 fat