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  • Courgette Bread Cooking Light

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    Courgette Bread Cooking Light
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. Courgette shredded (about 3)
    • 4 c. All purpose flour
    • 1 c. Plus 2tb sugar, divided
    • 1/2 c. Walnuts, minced and toasted
    • 1/4 c. Brown sugar packed
    • 5 tsp Baking pwdr
    • 1 Tbsp. Lemon rind grated
    • 1 1/2 tsp Cinnamon
    • 1/2 tsp Salt
    • 1/4 tsp Nutmeg
    • 1 1/2 c. Skim lowfat milk
    • 6 Tbsp. Vegetable oil
    • 2 tsp Vanilla extract
    • 2 lrg Large eggs Cooking spray

    Directions

    1. Preheat oven to 350F.
    2. Press courgette on several layers of paper towels. Cover with additional paper towels and set aside. This is to absorb excess moisture.
    3. Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in the center of the mix. Combine lowfat milk, oil, vanilla and Large eggs in a bowl; stir with a whisk. Add in courgette and stir. Add in to flour mix; stir just till moist. Divide batter proportionately between 2 8x4 inch loaf pans coated with non-stick cooking spray. Sprinkle each with 1 Tbsp. sugar.
    4. Bake at 350F for one hour and ten min or possibly till a wooden pick inserted in center comes out clean. Cold 5 min in pans on a wire rack; remove from pans and cold completely on rack.
    5. Serving size one slice with 12 slices per loaf.

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