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Print this Recipe    Zucchini Bread 02

Sugar Free Zucchini Bread
Yield: 12 Servings

2 1/4 c grated and drained zucchini
1/4 c zucchini water
1/3 c fruit sweetener
3/4 c oil
3 eggs
1 tb vanilla extract

3/4 c walnuts
2 1/3 c unbleached white flour
4 ts cinnamon
3/4 ts nutmeg
1 ts baking soda
3/4 ts baking powder
1/2 ts salt

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.


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