Cuisinart FP8SV Manuel D’Utilisation

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BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD 

This moist, quick bread is perfect for breakfast or for an afternoon snack. 

Makes one 2-pound loaf (16 servings) 

1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan 

with cooking spray. 

2. Insert the chopping blade into the work bowl of the 

food processor. Add the fl our, spices, salt and baking 
powder and process on Low for 10 seconds to sift. 
Transfer ingredients to a large bowl; reserve. Add the 
walnuts to the work bowl and chop, 2 to 3 pulses. 
Leaving the nuts in the work bowl, remove the 
chopping blade and insert the medium shredding 
disc. Trim the zucchini to fi t the feed tube and shred. 
Transfer the walnuts and zucchini to the bowl with the 
dry ingredients. Stir to mix. 

3. Reinsert the chopping blade and add the vegetable 

oil, sugar and eggs. Process on Low for 5 to 10 
seconds until combined. Add to the mixing bowl with 
the dry ingredients, along with the dried fruit, and stir 
until just combined. 

4. Pour the batter into the prepared pan and bake in the 

middle of the oven for 1 hour and 15 minutes, or until 
a toothpick or cake tester comes out clean. 

5. Cool on a wire rack for 5 minutes, and then turn the 

loaf out onto a wire rack to cool completely.