Half Whole Wheat Zucchini Bread

| Rebekah Hubbard
Total Time:
Half Whole Wheat Zucchini Bread

Ingredients

  • 3 cup shredded zucchini (for me, this was one large one)
  • 12/3 cup granulated sugar
  • 2/3 cup vegetable oil
  • 2 tsp vanilla
  • 4 eggs
  • 11/2 cup unbleached all-purpose flour
  • 11/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp baking powder

Directions

  1. Preheat the oven to 350 degrees and grease a standard loaf pan (9×5 inch).
  2. Crack the eggs into a liquid measurement cup and lightly beat with a fork. Then, in a mixing bowl, stir the zucchini, sugar, oil, vanilla and eggs together.
  3. Add the flours, baking soda, salt, spices and baking powder at the same time, and fold into the zucchini mixture. Try to use big stirs that cover a lot of ground – you don’t want to overwork this dough, just like you wouldn’t want to overwork muffins. Mix until everything is just incorporated.
  4. Pour into the greased baking pan and bake for about 1 hour and 20 minutes. Because all ovens are not created equal, start keeping an eye on it at about an hour. If the top looks set, start testing with a chopstick at about 1:10:00.
  5. Remove from the oven when a chopstick tester comes out clean. Allow to cool for ten minutes or so, then turn out onto a cooling rack to finish cooling.

Adapted from Betty Crocker. Read more from PDXFoodLove.