Zucchini Bread

Method

• Preheat the oven to 350 degrees
• Lightly spray a 9" square pan with lecithin spray
• Toast the walnuts in the oven for 7-10 minutes, stirring occasionally
• Allow the nuts to cool
• Then coarsely chop them with a knife or with the pulsing action in a food processor, and put them aside
• Grate the zucchini using a medium grater
• Place the grated zucchini in a sieve over a bowl and use your hand to press out the extra liquid
• This is the Zucchini water
• Measure our 1/4 cup and set aside
• Sift the dry ingredients together
• Use an electric mixer on medium high speed to whisk the sweetener and oil together until thickened
• Then add the eggs one at a time, beating well after each addition before adding the next
• Reduce the speed to low and stir in the vanilla and zucchini water
• On the lowest speed, add the sifted dry ingredients alternately with the grated zucchini and the toasted walnuts
• Pour the batter into the prepared pan
• Place the pan on the middle shelf of the preheated oven and bake for 45-50 minutes
• A toothpick inserted in the center of the bread will come out clean when the bread is done
• Cool the bread in its pan on a wire rack, but don't cool it too much, for Zucchini bread is great served hot from the oven
• Store it well wrapped in plastic at room temperature.