Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread
whole wheat zucchini bread
Yield: 16 servings

Ingredients:

  • 3 eggs
  • 1 cup sugar
  • ¼ cup vegetable oil
  • 2 cups zucchini, grated
  • 1 teaspoon vanilla
  • 1 ½ cups whole wheat or whole white wheat flour
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon baking powder
  • ½ cup raisins (optional)
  • ½ cup chopped walnuts (optional)

Directions:

  1. Wash hands with soap and water. Preheat oven to 325 °F.
  2. Coat a 9 X 5-inch loaf pan with cooking spray.
  3. Crack eggs into a large mixing bowl. Wash hands with soap and water after handling raw eggs.
  4. To the eggs, add sugar, oil, zucchini and vanilla. Mix well.
  5. In a separate bowl, measure dry ingredients and stir to combine. Add nuts and raisins, if desired.
  6. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
  7. Spoon into loaf pan. Bake at 325 degrees F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry. Careful not to overbake.
  8. Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
  9. Serve warm or allow to cool before slicing.
  10. Store in a covered container or freeze.

Nutrition Information:

  • Calories 170
  • Total Fat 4.5g
  • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 330mg
  • Total Carbohydrates 31g
  • Fiber 2g
  • Total Sugars 13g, includes 13g Added Sugars
  • Protein 4g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 6%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor

Source:

Adapted from: Favorite Recipes for Family Meals, Washington State University Extension and MyPlate Kitchen.