FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4 >  Zucchini Bread, Whole Wheat

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

WHOLE WHEAT ZUCCHINI BREAD

 

King Arthur Flour Whole Grain Baking
by King Arthur Flour
This classic is made all the better because the moisture from the grated zucchini softens the bran in the who!e wheat, resulting in an eminently appetizing quick bread. We've used a bit of lemon zest and a smidgen of nutmeg to show off the zucchini, and when made with white whole wheat flour, the bread is a beautiful light golden color.
Yield: One 9 x 5-inch loaf, 16 servings
Baking Temperature: 350°F
Baking Time: 1 hour to 1¼ hours

 

Ingredients

    • 2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
    • 1 cup (4¼ ounces) unbleached bread flour
    • 3/4 cup (5¼ ounces) sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 2 large eggs
    • 3/4 cup (6 ounces) milk
    • 1/4 cup (1¾ ounces) vegetable oil
    • 1½ cups (12 3/8 ounces) shredded zucchini
    • 1/2 cup (3 ounces) raisins
    • 1/2 cup (2 ounces) chopped walnuts
    • 1 tablespoon grated lemon zest
     

Directions

Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.

Whisk together the flours, sugar, baking powder, salt and nutmeg in a large bowl. Whisk the eggs, milk and oil in a small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.

Pour the batter into the prepared pan. Bake for 1 hour. Check the top; if it's wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10 to 15 minutes more.

Remove the bread from the oven and cool in the pan for 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.
 

Nutrition Information Per Serving (1 Slice, 95g): 15g whole grains, 199 cal, 7g fat, 5g protein, 23g complex carbohydrates, 9g sugar, 3g dietary fiber, 14mg cholesterol, 213mg sodium, 174mg potassium, 16RE vitamin A, 3mg vitamin C, 1mg iron, 95mg calcium, 184mg phosphorus.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages