Mini Sesame Zucchini Loaves

Women‍‍`s Corner
September 30, 2022

Sneak in a morning serving of greens (and citrus!) with this moist and delicious bread.

Note: The total time does not include cooling time. The Good Housekeeping Test Kitchen recommends letting the bread cool completely before slicing and eating.

Ingredients:

- 2/3 c. olive oil, plus more for pans

- 2 c. all-purpose flour

- 2 1/2 tsp. baking powder

- 1 tsp. kosher salt

- 1/2 c. granulated sugar

- 1/2 c. packed brown sugar

- 1 large lemon

- 2 large eggs, at room temp

- 12 oz. zucchini, coarsely grated (about 21/2 cups)

- 1 c. walnuts, toasted and chopped

- 2 tbsp. white sesame seeds

- Butter, for serving

Method: Heat oven to 350°F. Oil 3 mini (3- by 6-inch) loaf pans. In large bowl, whisk together flour, baking powder, and salt. In second bowl, combine sugars, then finely grate lemon zest on top. Rub zest into sugars with fingertips, breaking up any clumps of brown sugar. Add eggs and oil and whisk until smooth. Stir in zucchini, then flour mixture. Gently fold in walnuts.

Divide batter evenly among prepared pans. Sprinkle tops with sesame seeds and bake until wooden pick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans on wire rack 10 min. Run thin-bladed knife along edges of pans and unmold loaves. Cool completely on rack.

Nutritional Information (per serving): About 330 calories, 19.5 g fat (2.5 g saturated), 5 g protein, 290 mg sodium, 36 g carb, 2 g fiber

This recipe is taken from https://www.goodhousekeeping.com/food-recipes/