I used to have a fantastic recipe from Bon Appetit, but that was from the seventies, or eighties and those recipes almost, always called for at least 1 cup of vegetable oil, and 2 cups of sugar...yikes!!! there goes your cholesterol level, and killing you with sugar!...no thank you! At any rate, this recipe, I assure you has very little oil (1/4 cup) and lot less sugar (1/2 to 3/4 cup)...so, no wonder I didn't make it until now, although I've always been relying on my banana breads with excess ripe bananas always at hand. ...also having zucchini on hand, but using it in savory dishes!
adapted from The Best of Cooking Light 2.
2 1/3 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
(pat zucchini dry w/ paper tow after shredding)
1/2 cup low-fat milk
1/4 cup vegetable oil 2 tablespoon grated lemon-rind
For the Glaze:
1 cup sifted-powdered sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Spray 8 x 4 inch loaf pan with cooking spray. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside. In a large bowl, add the sugars, the eggs, oil, and milk. Whisk together till well incorporated and creamy. Add the flour mixture together, to the wet ingredients, add the grated lemon, and fold in the shredded zucchini.
Spoon the batter into the loaf pan, and bake for 30 minutes on 350 degrees. Lower the temperature to 325 degrees, and bake for an additional 25-30 minutes, until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan. Remove from pan to cool completely, before drizzling the glaze on it!
Combine the powdered sugar, and lemon juice. Stir with a whisk. Drizzle over loaf. Yield 12 serving (1 slice)
Hope all of you had a wonderful Labor Day, and now it feels like a Monday, and yesterday felt like a Sunday!
...maybe it's just me who feels it!