Zucchini Nut Bread
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( American Heart Association ) Serves 12; 1 slice per serving
Directions Preheat the oven to 350 degrees F. Lightly spray a 9 x 5 x 3-inch loaf pan with cooking spray. In a medium bowl, stir together the flours, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg. Add the zucchini and pecans, stirring to coat. In another medium bowl, whisk together the remaining ingredients. Add to the flour mixture, stirring until just combined. Do not overmix; the batter should be slightly lumpy. Pour the batter into the loaf pan, smoothing the top. Bake for 50 to 55 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes. Turn out onto a cooling rack and let cool completely before slicing. Nutrients per Serving Calories: 128 Total Fat: 2.5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.0 g Cholesterol: 19 mg Sodium: 147 mg Carbohydrates: 23 g Fiber: 2 g Sugars:10 g Protein: 4 g Dietary Exchanges: 11/2 starch This recipe is reprinted with permission from Healthy Soul Food Recipes |
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