Name: Zucchini Raisin Nut Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Double-acting baking powder; 1/2 c Raisins; 2 ts Grated lemon zest; 1 c Whole wheat flour; 1/2 c Walnuts chopped; 2 c Coarsely grated zucchini; 1/4 ts Ground cloves; 1/2 c milk; 3/4 ts Salt; 1 Stick unsalted butter, (1/2; 1 1/2 c Plus 2 tablespoons; 3/4 c Granulated sugar; 1 ts Cinnamon; 2 lg Eggs, lightly beaten

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INGREDIENTS

1 tb Double-acting baking powder
1/2 c Raisins
2 ts Grated lemon zest
1 c Whole wheat flour
1/2 c Walnuts ; chopped
2 c Coarsely grated zucchini
1/4 ts Ground cloves
1/2 c milk
3/4 ts Salt
1 Stick unsalted butter, (1/2
1 1/2 c Plus 2 tablespoons
3/4 c Granulated sugar
1 ts Cinnamon
2 lg Eggs, lightly beaten

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan. In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a separate bowl toss the raisins and walnuts with the remaining 2 tablespoons flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and zucchini and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and tester inserted in the middle comes out clean. Cool bread in pan on a rack for 15 minutes, remove from pan and allow to completely cool before cutting. Yield: one loaf NOTES : Cooking Live Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by Angele Freeman on Apr 7, 1997

NOTES

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Zucchini Raisin Nut Bread

1 tb Double-acting baking powder 
1/2 c Raisins 
2 ts Grated lemon zest 
1 c Whole wheat flour 
1/2 c Walnuts chopped
2 c Coarsely grated zucchini 
1/4 ts Ground cloves 
1/2 c milk 
3/4 ts Salt 
1  Stick unsalted butter, (1/2 
1 1/2 c Plus 2 tablespoons 
3/4 c Granulated sugar 
1 ts Cinnamon 
2 lg Eggs, lightly beaten

Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan.    In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat  flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a  separate bowl toss the raisins and walnuts with the remaining 2 tablespoons  flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and  zucchini and mix until just combined. Pour the batter into the prepared  loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the  sides of the pan and tester inserted in the middle comes out clean. Cool  bread in pan on a rack for 15 minutes, remove from pan and allow to  completely cool before cutting.    Yield: one loaf    NOTES : Cooking Live    Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by  Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997

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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 1 Servings

Calories: 1768
Calories from Fat: 378 (21%)

Amt Per Serving		% DV

	Total Fat 42g	56 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 28.7g
Cholesterol 2.4mg		1 %
Sodium 1146.2mg		40 %
Potassium 2116.9mg		56 %
Total Carbohydrate 350.9g		103 %
	Dietary Fiber 29.2g	117 %
	Sugars, other 321.8g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1768

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