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
• 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
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.