My Grandmother's neighbor grows tons of veggies. Every summer they bring my grandma a basket full of summer veggies, including zucchini. I'm not a zucchini fan, except in bread. I love zucchini bread so much. I can usually snag a couple of them and make a loaf or two.
(Weight Watchers- 3 points)
3 tablespoons sugar
1 1/4 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup low-fat buttermilk
2 teaspoons unsalted butter, melted
1 teaspoon grated lemon zest
1 medium zucchini, grated and squeezed dry
Preheat oven to 450 degrees, spray and 8x4-inch loaf pan with nonstick cooking spray.
In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
Sift the flour, baking powder, salt, and nutmeg. In a small bowl, whisk the buttermilk, butter, and lemon zest. Mix the wet and dry mixes together, alternately. Fold in the zucchini, the batter will be thick.
Pour the batter into the prepared pan. Bake for 10 minutes on the top oven rack, then reduce the temperature to 400 degrees and bake for an additional 50-60 minutes.
Cool for 10 minutes in the loaf pan, then transfer to a cooling rack and allow to cool completely.
I also like to add walnuts or pecans (which will change your points value if you're watching that). Toasted, this is one of my favorite things to eat for breakfast. This bread will also freeze well if wrapped in freezer wrap.