WET INGREDIENTS
2 1/4 c Grated & drained zucchini; 3/4 c Oil;
1/4 c Zucchini water; 3 Eggs;
1/3 c Fruit sweetener; 1 tb Vanilla extract;
DRY INGREDIENTS
3/4 c Walnuts; 1 ts Baking soda;
2 1/3 c Unbleached white flour; 3/4 ts Baking powder;
4 ts Cinnamon; 1/2 ts Salt;
3/4 ts Nutmeg;
Preheat the oven to 350 degrees. Lightly spray a 9″ square pan with
lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or 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 cup and set aside. Sift the dry ingredients
together. Use an electric mixer on medium high speed to whisk the sweetener
and oil together until thickened. Then add the 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 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 minutes. A toothpick
inserted in the center of the bread will come out clean when the bread is
done. Cool the bread in its pan on a wire rack, but don’t cool it too much,
for Zucchini bread is great served hot from the oven. Store it well wrapped
in plastic at room temperature.
Yields
12 servings