Orange Spice Zucchini Walnut Bread
This recipe makes 16 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 225 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 214 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 7 |
| vit C | 2 |
| folate | 17 |
This moist bread is a great way to sneak zucchini into unsuspecting mouths.
Ingredients
- 2-1/2 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cardamom or ground cinnamon
- 1/4 tsp salt
- 2 cups grated zucchinis, (about 8 oz/250 g)
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 eggs
- 2 tsp grated orange rind
- 1 cup chopped walnuts
- Glaze:
- 1/4 cup icing sugar
- 2 tsp orange juice
Preparation
Line 9- x 5- inch (2 L) loaf pan with parchment paper or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom and salt. In separate bowl, whisk together zucchini, butter, milk, eggs and orange rind; pour over flour mixture. Sprinkle with walnuts; stir just until blended.
Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 15 minutes. Remove from pan; peel off paper.
Glaze: In small bowl, whisk icing sugar with orange juice; brush over hot loaf. Let cool. (Make-ahead: Wrap in plastic wrap; store for up to 2 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)
Source : Canadian Living Magazine: August 2006
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