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Ingredientes
- 2 1/4 c. Grated & liquid removed zucchini,
- 1/4 c. Zucchini water,
- 1/3 c. Fruit sweetener,
- 3/4 c. Oil,
- 3 x Large eggs,
- 1 Tbsp. Vanilla extract,
- 3/4 c. Walnuts,
- 2 1/3 c. Unbleached white flour,
- 4 tsp Cinnamon,
- 3/4 tsp Nutmeg,
- 1 tsp Baking soda,
- 3/4 tsp Baking pwdr,
- 1/2 tsp Salt,
Direcciones
- Preheat the oven to 350 degrees. Lightly spray a 9" square pan with lecithin spray. Toast the walnuts in the oven for 7-10 min, stirring occasionally. Allow the nuts to cold. Then coarsely chop them with a knife or possibly with the pulsing action in a food processor, and put them aside. Grate the zucchini using a medium grater. Place the grated zucchini in a sieve over a bowl and use your hand to press out the extra liquid. This is the Zucchini water. Measure our 1/4 c. and set aside. Sift the dry ingredients together. Use an electric mixer on medium high speed to whisk the sweetener and oil together till thickened. Then add in the Large eggs one at a time, beating well after each addition before adding the next. Reduce the speed to low and stir in the vanilla and zucchini water. On the lowest speed, add in the sifted dry ingredients alternately with the grated zucchini and the toasted walnuts. Pour the batter into the prepared pan. Place the pan on the middle shelf of the preheated oven and bake for 45-50 min. A toothpick inserted in the center of the bread will come out clean when the bread is done. Cold the bread in its pan on a wire rack, but do not cold it too much, for Zucchini bread is great served warm from the oven. Store it well wrapped in plastic at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 266 | |
| Calories from Fat 155 | 58% |
| Total Fat 17.66g | 22% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 53mg | 18% |
| Sodium 226mg | 9% |
| Potassium 133mg | 4% |
| Total Carbs 21.94g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.98g | 1% |
| Protein 5.2g | 8% |
