Ww Zucchini Bread

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

1. Preheat oven to 425 F; spray an 8x4" loaf pan with nonstick spray.
2. In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
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. Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400u0b0F 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. 1/7th of this recipe equals 3 WW Points.
6. I just made these into muffins instead. I did double the batch to make 12.

egg, sugar, flour, flour, baking powder, salt, nutmeg, lowfat buttermilk, unsalted butter, lemon zest, zucchini

Taken from www.food.com/recipe/ww-zucchini-bread-322597 (may not work)