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The drum grater makes quick work of shredding zucchinis. Be sure to
Makes one 9-inch loaf
Nonstick cooking spray
2
cups unbleached, all-purpose flour
1½
teaspoons ground cinnamon
¼
teaspoon ground nutmeg
1
teaspoon sea salt
1
teaspoon baking powder
½
cup walnuts, lightly toasted
1
large zucchini, approximately 8–10 ounces, trimmed
½
cup grapeseed or vegetable oil
1
cup granulated sugar
2
large eggs
½
cup dried cherries or cranberries
1 . Preheat oven to 325°F . Coat a 9" x 5" x 3" loaf pan with cooking spray .
2 . Put the flour, spices, salt and baking powder into a medium mixing bowl and
whisk to combine; reserve .
3 . Chop the walnuts using the slicing drum and add to the bowl of dry
ingredients .
4 . Shred the zucchini using the coarse shredding drum . Transfer to the bowl of
the dry ingredients with the walnuts . Stir to fully coat .
5 . Put the oil, sugar, and eggs into a large mixing bowl . Whisk to fully combine .
Add the dry ingredient/zucchini mixture and stir until evenly mixed . Stir in
the dried fruit .
6 . Transfer the batter into the prepared pan and bake in the middle of the oven
until a toothpick or cake tester comes out clean, about 60 to 70 minutes .
7 . Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack
to cool completely before slicing and serving .
Calories 297 (67% from fat) • carb. 21g • pro. 4g • fat 22g • sat. fat 2g
Zucchini Bread
clear the drum of any larger pieces as needed.
Nutritional information based on 12 servings:
chol. 31mg • sod. 217mg • calc. 19mg • fiber 2g
6
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