User guide

BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

This moist, quick bread is perfect for breakfast or for an afternoon snack.

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 on Low for 10 seconds to sift.

Transfer ingredients to a large bowl; reserve. Add the

walnuts to the work bowl and chop, 2 to 3 pulses.

Leaving the nuts in the work bowl, remove the

chopping blade and insert the medium shredding

disc. Trim the zucchini to ﬁ t the feed tube and shred.

Transfer the walnuts and zucchini to the bowl with the

dry ingredients. Stir to mix.

3. Reinsert the chopping blade and add the vegetable

oil, sugar and eggs. Process on Low for 5 to 10

seconds until combined. Add to the mixing bowl with

the dry ingredients, along with the dried fruit, and stir

until just combined.

4. Pour the batter into the prepared pan and bake in the

middle of the oven for 1 hour and 15 minutes, or until

a toothpick or cake tester comes out clean.

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

2¼ CUPS UNBLEACHED, ALL-PURPOSE

FLOUR

1½ 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, APPROXIMATELY

8 TO 10 OUNCES

½ CUP VEGETABLE OIL

1 CUP GRANULATED SUGAR

2 LARGE EGGS

½ CUP DRIED CHERRIES OR

CRANBERRIES