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Total Time
1hr 10mins
Prep 0 mins
Cook 1 hr 10 mins

This is from Cooking Light magazine ... and I keep losing it, so am posting it here. Uses lots of zucchini, but gives a much lighter bread than traditional ones where you don't squeeze out the moisture. Hope you enjoy it as much as we do!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Press zucchini between several layers of paper towels. set aside.
  3. Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
  4. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
  5. Add zucchini to wet mixture, stir.
  6. Add wet ingredients to flour mixture; stir just until moist.
  7. Divide batter evenly between 2 loaf pans coated with cooking spray.
  8. Sprinkle each with 1 T sugar.
  9. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
  10. Cool 5 minutes in pans on wire rack, remove from pans to cool completely.