We packed even more zucchini into Mom’s wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?
Original recipe makes 2 loaves
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups white whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup low-fat milk
1/2 cup vegetable oil
1 1/2 cups white sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts
-
PREP
20 mins
-
COOK
1 hr
-
READY IN
2 hrs 20 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
- Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
- Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
- Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
Nutrition
Calories: 190 kcal
Carbohydrates: 25.7 g
Cholesterol: 27 mg
Fat: 8.6 g
Fiber: 1.8 g
Protein: 3.7 g
Sodium: 183 mg