Spiced Zucchini Walnut Bread with Sour Cream Glaze

SERVINGS

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INGREDIENTS

3 eggs
1/2 cup oil
1 cup sugar
1/2 cup sour cream
1-1/2 cup zucchini, peeled and grated
1 tsp. vanilla
1 cup all purpose white flour
1 cup whole wheat flour
2 tsp. baking Powder
1 tsp. baking Soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chopped walnuts

Sour Cream Glaze
2 tbsp. sour cream
1 cup sifted confectioners’ sugar
1/2 tsp. vanilla

INSTRUCTIONS

FOR THE BREAD: Beat together first 6 ingredients until blended. Add the remaining ingredients and stir until dry ingredients are just moistened. Do not over-mix.

Divide batter between 4 greased mini-loaf foil pans (6 x 3 x 2 inches) and bake in a 325 F. oven for 45 to 50 minutes, or until cake tester inserted in center, comes out clean. I used a 13 x 9 inch pan lined with parchment paper and greased and baked at 350 F. for 30-35 minutes or until done.

Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with Sour Cream Glaze.

FOR THE SOUR CREAM GLAZE: Stir together all the ingredients until blended.

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CHEF COMMENTS

This is a very moist zucchini bread that is on the spicy side. Sour cream, walnuts and cinnamon all add to make this bread immensely flavourful and delicious. It works well with low fat 3% sour cream too. I also added a couple of Tablespoons oat bran.

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