Operating instructions

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BREAKFAST & BRUNCH
This delicious zucchini bread is simple to prepare in your
Cuisinart
®
Food Processor.
ZUCCHINI SPICE BREAD
Makes one 9 x 5-inch loaf, approximately 12 servings
Approximate preparation time: 15 minutes, plus
75 minutes for baking
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan well with
nonstick cooking spray.
Stir the flour, baking soda, baking powder, cinnamon, cloves,
ginger and salt together in a bowl; reserve.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor and chop the walnuts by
pulsing, about 6 to 8 pulses. Remove work bowl and reserve.
Insert the reversible shredding disc assembly on the medium
shredding side into the large work bowl and process the
zucchini; remove and reserve.
Insert the large metal chopping blade into the large work bowl
and add the light brown sugar. With the machine running, add
the oil, egg, and then the vanilla through the feed tube; process
ingredients for 10 seconds.
Add reserved dry ingredients and zucchini. Pulse 4 times to
incorporate ingredients and then process for 10 to 15 seconds
until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat) | carb. 34g | pro. 4g | fat 13g |
sat. fat 2g | chol. 18mg | sod. 193mg | calc. 15mg | fiber 1g
NONSTICK COOKING SPRAY
2¼ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¼ TEASPOON BAKING SODA
¼ TEASPOON BAKING POWDER
1 TEASPOON GROUND
CINNAMON
¼ TEASPOON GROUND CLOVES
¼ TEASPOON GROUND GINGER
¾ TEASPOON KOSHER SALT
½ CUP TOASTED WALNUTS
1 LARGE ZUCCHINI, ABOUT
½ POUND
1 CUP PACKED LIGHT BROWN SUGAR
½ CUP VEGETABLE OIL
1 LARGE EGG, LIGHTLY BEATEN
¾ TEASPOON PURE VANILLA EXTRACT