Recipe by WendyD
"Although zucchini in a sweet bread may sound unusual, this moist, cinnamon-scented bread is truly comforting and delicious."
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1 1/2 cups
1 1/2 cups
unbleached all-purpose flour
1 1/2 cups
white whole-wheat flour
I cut this recipe in half down to 16 servings. Instead of using 1 1/2 eggs, I used two full eggs. I did have to add a little more oil than what was asked for because using half wheat flour made it drier than I think it would have been had I used all AP flour. I made this into muffins instead of one big loaf. I did not get 16 muffins, I got eleven and they were on the smaller side. Before baking, I sprinkled each muffin mound with a little cinnamon sugar. Very nice, basic zucchini bread recipe. It reminds me a lot of the one my Mom made when I was a child.
This zucchini bread is not as sweet as other zucchini breads I have made. The nuttiness of the whole wheat flour gives the bread great flavor and texture. Out of habit, I beat the first four ingredients together very well before mixing in the zucchini, and then mixed in the entire amount of the dry ingredients. Also out of habit, I lined the bottom of the pan with parchment paper for ease in removing the bread from the pan. If you are looking for a little variation in zucchini breads, this is a nice recipe to try.
This zucchini bread was awesome. I did add more cinnamon but the fact that its half enriched white flour and the other half is whole wheat is a bonus.
* Percent Daily Values are based on a 2,000 calorie diet.
Wendy's Zucchini Bread
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 69
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