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Breakfast & brunch, Zucchini spice bread – Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series User Manual

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17

BREAKFAST & BRUNCH

This moist, quick bread is perfect for br

eakfast or for an afternoon snack.

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

with cooking spray.

2. Insert the chopping blade into the work bowl of the

food processor

. Add the fl our

, spices, salt and baking

powder and process for 10 seconds to sift. T

ransfer

ingredients to a lar

ge bowl; reserve. Add the walnuts

to the work bowl and chop, 5 pulses.

3. Leaving the nuts in the work bowl, remove the

chopping blade and insert the shredding disc. T

rim

the zucchini to fi t the feed tube and shr

ed. Transfer

the walnuts and zucchini to the bowl with the dry

ingredients. Stir to mix.

4. Reinsert the chopping blade and add the vegetable

oil, the sugar, and the eggs. Pr

ocess for 5 seconds

until combined. Add the dry ingredient/zucchini

mixture and scrape down the bowl. Alter

nating

between short and long pulses, scrape down the

bowl as necessary until fully incorporated (about 12 to

15 pulses total). Add the dried fruit, and pulse about

4 to 5 times to combine. Scrape down the bowl.

5. Pour the batter into the prepar

ed pan and bake in the

middle of the oven for 1½

hours, until a toothpick or

cake tester comes out clean.

6. Cool on a wire rack for 5 minutes, and then tur

n the

loaf out onto a wire rack to cool completely

.

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

NONSTICK

COOKING

SPRAY

CUPS

UNBLEACHED

,

ALL

-

PURPOSE

FLOUR

TEASPOONS

GROUND

CINNAMON

¾

TEASPOON

GROUND

ALLSPICE

¼

TEASPOON

GROUND

NUTMEG

1

TEASPOON

KOSHER

SALT

1

TEASPOON

BAKING

POWDER

½

CUP

WALNUTS

,

LIGHTLY

TOASTED

1

LARGE

ZUCCHINI

,

APPROXIMATEL

Y

8

TO

10

OUNCES

½

CUP

GRAPESEED

OR

VEGETABLE

OIL

1

CUP

GRANULATED

SUGAR

2

LARGE

EGGS

½

CUP

DRIED

CHERRIES

OR

CRANBERRIES