Ww Zucchini Bread

• large egg↗1
• tablespoons sugar↗3
• cups all-purpose flour↗1 1⁄4
• tablespoon all-purpose flour, plus↗1
• teaspoons baking powder↗2
• teaspoon salt↗1⁄2
• teaspoon nutmeg↗1⁄4
• cup low-fat buttermilk↗1⁄2
• teaspoons unsalted butter↗2
• teaspoon lemon zest, grated↗1
• medium zucchini, grated and squeezed dry1

Step-by-step instructions

1. 1

   Preheat oven to 425 F; spray an 8x4" loaf pan with nonstick spray.

2. 2

   In a large bowl, beat the egg until pale yellow, gradually adding the sugar.

3. 3

   Sift the flour, baking powder, salt and nutmeg into a sheet of wax paper. In a small bow, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will thick.

4. 4

   Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400°F Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.

5. 5

   1/7th of this recipe equals 3 WW Points.

6. 6

   I just made these into muffins instead. I did double the batch to make 12.