Donna’s lemon zucchini bread

How do you make a quick bread moist and flavorful? Add grated zucchini, cut the fat and add a hint of lemon.

1/4 cup canola oil
2 eggs 1-1/2 cups sugar 1/2 cup buttermilk
2 tablespoons lemon juice 1/2 teaspoon salt 2 teaspoons baking soda 2 cups flour 2 cups grated peeled zucchini 1 tablespoon lemon zest 1 cup chopped walnuts, optional

Glaze frosting – optional

1 cup powdered sugar
1 tablespoon fat-free milk
2 tablespoons lemon juice

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan or several smaller loaf pans.

In a large bowl, combine oil, eggs, sugar, buttermilk, and lemon juice. Add salt, baking soda, and flour. Beat until well mixed. Add grated zucchini, lemon zest, and walnuts. Stir to mix. Spoon into baking pan(s). Bake for 45 – 55 minutes or until lightly brown and set in the middle. Reduce baking time if using smaller baking pans. Remove from pan and cool on a rack. Drizzle with glaze frosting if desired.

Nutritional information per serving (15)
Calories: 185
Fat, gm.: 4
Protein, gm.: 3
Carbs, gm.: 34
Cholesterol, mg.: 30
Fiber, gm.: 1