New Hampshire Zucchini Bread

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.

Banner Image:

NewHampshireZucchiniBread_SaraBS.JPG

Grain:

Wheat [1]

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

½ teaspoon nutmeg (optional)

Yield:

Makes 2 loaves, 10 servings per loaf

Nutrition:

Calories: 197, Fat: 12 g, Saturated Fat: 1 g, Sodium: 157 g, Carbohydrates: 21 g, Fiber: 2 g, Protein: 2 g

Author:

An Oldways recipe

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Staff Favorites

Course:

Breads

Dietary choice:

Vegetarian

Rating:

Description:

Early in the morning at Oldways, we salivate over the smell of this bread warming in the toaster oven, and secretly hope that there will be enough to sample.