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Whole Wheat Zucchini-Nut Bread


If you want to make a dent in your zucchini surplus, try this bread. It's moist, scented with cinnamon, and studded with golden raisins and walnuts. You can use brown sugar instead of white for a darker, richer loaf.

Ingredients

  • 2 large eggs
  • 1/4 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup granulated or brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup shredded, unpeeled zucchini (1 small to medium)
  • 3/4 cup raisins (golden are nice)
  • 3/4 cup chopped walnuts

Directions

1. Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

3. Stir the dry ingredients into the wet mixture.

4. Stir in the zucchini, raisins and walnuts.

5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
50 mins. to 55 mins.
Total time:
1 hrs 10 mins. to 1 hrs 25 mins.
Yield:
16 slices
Rate recipe
****+
Recipe comments (3) »

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Nutrition Facts
Serving Size 1 slice, 101g
Servings Per Batch 16
Amount Per Serving
Calories 348 Calories from Fat 92
Daily Value*
Total Fat 11g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 26mg
Sodium 131
Total Carbohydrate 64g
Dietary Fiber 2g
Sugars 51g
Protein 4g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

Page:   1  

01/05/2010

Heather from Oldsmar (Pinellas County), FL

What is the amount of salt recommended? Thanks. I really want to make this asap, as I had a hankering tonight for something like this. I'll probably do more poking around for a similar recipe. Maybe I can figure it out that way. By the way. all the recipes on this site are great. Most of them seem made for people like me: easy, as I am a relative newcomer to baking.
Thanks for noticing this. The correction will be made shortly! Irene @ KAF

*****

08/05/2009

Emily from Zionsville, IN

This is rich and good, like a spice cake. It's a nice diversion from my other zucchini bread and muffin recipes this time of year and will become part of my regular repetoire.

*****

01/14/2009

C Brown from Atlanta, GA

This recipe is teh best and has gotten many rave reviews. My relatives didn't even know it was whole wheat! I didn't have the whole wheat pastry flour, so I used whole wheat flour instead and swapped the amounts with the all-purpose flour.

Page:   1