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Author: Alice Henneman, MS, RDN, UNL Extension in Lancaster County
I like to use whole wheat pastry flour (a low gluten flour milled from a soft wheat) for all of the flour in this recipe. Whole wheat pastry flour adds the fiber of whole wheat flour and produces a light, tender product. It is not suitable for use in yeast breads.
Whole wheat pastry flour keeps longer if you transfer it to a freezer bag, squish out the air and store it in the refrigerator or freezer. As a general guideline, for best quality, use this flour within 6 months if stored in the fridge or 1 year if stored in the freezer.
Zucchini Bread
Serving size: 1 slice; Yield: 16 servings
- 3 eggs
- 1 cup sugar
- 1/4 cup vegetable-oil
- 2 cups grated zucchini
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Directions:
- Lightly grease and flour a 9 x 5 loaf pan.
- In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
- In a separate bowl, measure dry ingredients and stir to combine. Add nuts and raisins, if desired.
- Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
- 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.
- Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
- Serve warm or allow to cool before slicing.
Source: Adapted from: Favorite Recipes for Family Meals, Washington State University Extension.
