Zucchini Spice Bread - Cuisinart Elemental 8 Instruction Booklet

This moist, quick bread is perfect for breakfast or for an afternoon snack.
NONSTICK COOKING SPRAY
2¼
CUPS UNBLEACHED
FLOUR
1½
TEASPOONS GROUND CINNAMON
¾
TEASPOON GROUND ALLSPICE
¼
TEASPOON GROUND NUTMEG
1
TEASPOON KOSHER SALT
1
TEASPOON BAKING POWDER
½ ,
CUP WALNUTS
1
LARGE ZUCCHINI
8 10
TO OUNCES
½
CUP VEGETABLE OIL
1
CUP GRANULATED SUGAR
2
LARGE EGGS
½
CUP DRIED CHERRIES OR
CRANBERRIES
30
BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

Makes one 2-pound loaf (16 servings)
1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan
2. Insert the chopping blade into the work bowl of the
, -
ALL PURPOSE
LIGHTLY TOASTED
,
APPROXIMATELY
3. Reinsert the chopping blade and add the vegetable
4. Pour the batter into the prepared pan and bake in the
5. Cool on a wire rack for 5 minutes, and then turn the
Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g
• sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fi ber 1g
with cooking spray.
food processor. Add the fl our, spices, salt and baking
powder and process on Low for 10 seconds to sift.
Transfer ingredients to a large bowl; reserve. Add the
walnuts to the work bowl and chop, 2 to 3 pulses.
Leaving the nuts in the work bowl, remove the
chopping blade and insert the medium shredding
disc. Trim the zucchini to fi t the feed tube and shred.
Transfer the walnuts and zucchini to the bowl with the
dry ingredients. Stir to mix.
oil, sugar and eggs. Process on Low for 5 to 10
seconds until combined. Add to the mixing bowl with
the dry ingredients, along with the dried fruit, and stir
until just combined.
middle of the oven for 1 hour and 15 minutes, or until
a toothpick or cake tester comes out clean.
loaf out onto a wire rack to cool completely.