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Bread, Zucchini Nut (D, TNT)
Source: Unknown
Serves: 12

1/2 cup butter or margarine
1-1/3 cups sugar, can use brown sugar
1-1/2 cups all-purpose flour, or partially whole wheat
1 teaspoon baking soda
2 eggs
1/4 cup sour cream or yogurt
1 cup zucchini, fresh, grated
1/2 cup walnuts, finely chopped

Heat the oven to 350°F. Butter an 8"x3-1/2"x4" loaf pan.

In a large bowl, beat the butter with a fork or rotary beater until it is creamy. Gradually add the sugar.

In a small bowl, sift together the flour and baking soda.

Add 2 tablespoons of the sifted flour to the butter and sugar.

Beat the eggs until foamy and add to the butter and sugar, beating well to make a fluffy mixture.

With a wooden spoon or rubber spatula, stir in the sifted flour alternately with the yogurt or sour cream, and then add the zucchini and walnuts. Mix well.

Pour the batter into the loaf pan. Bake the bread until the center springs back when gently pressed or a toothpick inserted in the center comes out clean, about 1 hour. Cool the bread in the pan on a wire rack.

Carrot Cake: Substitute 1 cup grated carrots for the zucchini. Add 1/2 tsp. nutmeg to the flour mixture.

Banana Bread: Add 1 cup mashed bananas instead of the zucchini.

Poster's Notes:
This is the recipe I use for Banana Bread--it's not exactly light or non-fattening but it is moist and delicious.

Posted by Marsha Mason

Nutritional Info Per Serving: 275 Calories; 13g Fat (43.1% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 196mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2-1/2 Fat; 1-1/2 Other Carbohydrates