Shredded zucchini lends moistness to this delicious quick bread!
Recipe courtesy of the Whole Grains Council
New Hampshire Zucchini Bread
Ingredients
- 1 cup canola or olive oil
- 3 medium zucchinis, washed and grated
- 1 cup sugar, plus additional for topping
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 350°F. Grease two 8 x 4 inch bread pans.
- Mix together the oil, grated zucchini, 1 cup of the sugar, vanilla, and eggs until creamy.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet, creamy mixture.
- Divide the batter between the two bread pans. Bake for 15 minutes, and then sprinkle each loaf lightly with sugar (amount to your liking). Bake for another 30-45 minutes (depending upon your oven) until the top is browned and a toothpick comes out clean.
- Cool for 10 minutes and then turn out onto wire racks to finish cooling.
- Servings : 10 per loaf
- Recipe Type : BreadsQuick Breads
About Chef
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...
Read more about this chef..
Rate this recipe
215 People Rated This Recipe
Average Rating
Comments are closed.