|1 1/2||cups unbleached all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/2||cup canola oil, chilled|
|1/2||cup Monk Fruit In The Raw® Bakers Bag|
|1 1/2||cups finely shredded zucchini|
|1||teaspoon vanilla extract|
|1/2||cup chopped walnuts|
1. Preheat the oven to 350° F. Lightly coat an 8 1/2-inch x 4 1/2 –inch loaf pan with cooking spray.
2. In a bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
3. In a large bowl, use a whisk to beat the egg. While whisking vigorously, slowly pour in the oil, beating until the mixture resembles loose mayonnaise, 2 minutes. Whisk in the sugar and Monk Fruit In The Raw® Bakers Bag. Using a flexible spatula, mix in the zucchini and vanilla, Add the dry ingredients to the wet, and combine them using as few strokes as possible. Before the dry ingredients are entirely moistened, fold in the walnuts and raisins. Do not worry if a few floury spots remain. Spread the batter into the prepared baking pan in an even layer.
4. Bake the zucchini bread for 50 minutes, until a knife inserted in the center of the loaf comes out clean. Turn the baked loaf out of the pan and cool it completely on a wire rack. If possible, wrap the cooled Zucchini Bread in foil and let it sit at room temperature for 24 hours. Cut the loaf into 8 slices.
Per slice (makes 8 slices): 328 calories, 19 g fat 1.5 g saturated fat, 37 g carbohydrate, 5 g protein, 2 g dietary fiber, 27 mg cholesterol, 226 mg sodium
by Charlena Rogers
It sounds really good!!!