1 cup(s) sugar, brown (packed), dark, divided
1/4 cup(s) nuts, walnuts, chopped
1 teaspoon cinnamon, ground, divided
2 cup(s) flour, all-purpose
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 teaspoon allspice, ground
1 cup(s) zucchini, packed, shredded (about 1 large)
3/4 cup(s) buttermilk, low-fat
1/2 cup(s) raisins, golden
2 tablespoon oil, vegetable
1 tablespoon orange peel, grated
1 teaspoon vanilla extract
2 large egg(s), lightly beaten
. Preheat oven to 350°.
Combine 2 tablespoons brown sugar, walnuts, and 1/4 teaspoon cinnamon in a small bowl. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining brown sugar, remaining 3/4 teaspoon cinnamon, baking powder, and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine zucchini and next 6 ingredients in a medium bowl; add to flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnut mixture evenly over batter.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice).
- Saturated Fat
- Dietary Fiber
- Total Fat