Zucchini Plum Bread

This delicious bread is a great way to use late summer produce and a big hit with the whole family. It can also be made into a lower sugar version by replacing the white sugar with a bake-able sugar substitute.

Original recipe makes 2 loaves

Ingredients

2 cups shredded zucchini
1 cup vegetable oil
1 cup white sugar
1 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3 cups chopped plums
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.
2. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.
3. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition

Calories: 227 kcal
Carbohydrates: 32.4 g
Cholesterol: 26 mg
Fat: 10.1 g
Fiber: 1.4 g
Protein: 2.8 g
Sodium: 172 mg

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