17BRUNCH & BREAKFAST
1g berfi 14mg .calc 183mg .sod 23mg .chol 1g fat .sat 8g fat 3g .pro 28g .carb fat) from (37% 194 Calories serving: per information Nutritional
.completely cool to rack wire a onto out loaf the turn then and minutes, 5 for rack wire a on Cool .6
.clean out comes tester cake or toothpick a until hours, ½1 for oven the of middle the in bake and pan prepared the into batter the Pour .5
.bowl the down Scrape .combine to times 5 to 4 about pulse and fruit, dried the Add .total) pulses 15 to 12 (about incorporated fully until necessary as bowl the down scrape pulses, long and short between Alternating .bowl the down scrape and mixture ingredient/zucchini dry the Add .combined until seconds 5 for Process .eggs the and sugar, the oil, vegetable the add and blade chopping the Reinsert .4
.mix to Stir .ingredients dry the with bowl the to zucchini and walnuts the Transfer .shred and tube feed the tfi to zucchini the Trim .disc shredding the insert and blade chopping the remove bowl, work the in nuts the Leaving .3
.pulses 5 chop, and bowl work the to walnuts the Add .reserve bowl; large a to ingredients Transfer .sift to seconds 10 for process and powder baking and salt spices, our,fl the Add .processor food the of bowl work the into blade chopping the Insert .2
.spray cooking with pan loaf
servings) (16 loaf pound-2 one Makes
CRANBERRIES OR |
|
CHERRIES DRIED CUP | ½ |
EGGS LARGE | 2 |
SUGAR GRANULATED CUP | 1 |
OIL VEGETABLE |
|
OR GRAPESEED CUP | ½ |
OUNCES |
|
10 TO 8 APPROXIMATELY |
|
,ZUCCHINI LARGE | 1 |
TOASTED LIGHTLY |
|
WALNUTS CUP | ½ |
, | |
POWDER BAKING TEASPOON | 1 |
SALT KOSHER TEASPOON | 1 |
NUTMEG GROUND TEASPOON | ¼ |
ALLSPICE GROUND TEASPOON | ¾ |
CINNAMON |
|
GROUND TEASPOONS | 1½ |
FLOUR |
|
,UNBLEACHED CUPS | 2¼ |
SPRAY COOKING NONSTICK |
|
.snack afternoon an for or breakfast for perfect is bread quick moist, This
BREAD SPICE ZUCCHINI
