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Whole Wheat Zucchini-Nut Bread

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Whole Wheat Zucchini-Nut Bread

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Whole Wheat Zucchini-Nut Bread Recipe Whole Wheat Zucchini-Nut Bread Recipe

If you wish to have to make a dent to your zucchini surplus, do that bread. It’s wet, scented with cinnamon, and studded with golden raisins and walnuts. You can use brown sugar as a substitute of white for a darker, richer loaf.

At a look

Prep
Bake
Total
Yield
16 slices

Nutrition knowledge

Ingredients

  • 2 huge eggs
  • 1/four cup molasses
  • half cup vegetable oil
  • half cup granulated or brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup entire wheat pastry flour or King Arthur White Whole Wheat Flour
  • three/four cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • half teaspoon baking soda
  • 1/four teaspoon baking powder
  • 1 teaspoon floor cinnamon
  • 2 cups shredded, unpeeled zucchini (1 small to medium)
  • three/four cup raisins (golden are great)
  • three/four cup chopped walnuts

  • 2 huge eggs
  • three oz molasses
  • three half oz vegetable oil
  • three half oz granulated or three 1/four oz brown sugar
  • 1 teaspoon vanilla extract
  • three three/four oz entire wheat pastry flour or King Arthur White Whole Wheat Flour
  • three 1/eight oz King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • half teaspoon baking soda
  • 1/four teaspoon baking powder
  • 1 teaspoon floor cinnamon
  • 12 oz shredded, unpeeled zucchini (1 small to medium)
  • four oz raisins (golden are great)
  • three oz chopped walnuts

  • 2 huge eggs
  • 85g molasses
  • 99g vegetable oil
  • 99g granulated or 92g brown sugar
  • 1 teaspoon vanilla extract
  • 106g entire wheat pastry flour or King Arthur White Whole Wheat Flour
  • 89g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • half teaspoon baking soda
  • 1/four teaspoon baking powder
  • 1 teaspoon floor cinnamon
  • 340g shredded, unpeeled zucchini (1 small to medium)
  • 113g raisins (golden are great)
  • 85g chopped walnuts

Instructions

  1. Preheat the oven to 350°F; calmly grease a normal eight half” through four half” loaf pan, or line it with parchment.In a big blending bowl, beat the eggs, oil, molasses, sugar, and vanilla till easy.
  2. In a separate bowl, whisk in combination the flours, baking soda, baking powder, salt and cinnamon.
  3. Stir the dry substances into the rainy combination.
  4. Stir within the zucchini, raisins and walnuts.
  5. Pour the batter into the ready pan. Bake for 50 to 55 mins, till the loaf exams achieved (a wood tester inserted within the middle will pop out blank). Remove the bread from the oven, and position on a rack to chill for 20 mins sooner than putting off from the pan and returning to the rack to chill totally.

Nutrition Information

  • Serving Size1 slice, 101g
  • Servings Per Batch16
Amount Per Serving:
  • Calories348
  • Calories from Fat92
  • Total Fat11g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol26mg
  • Sodium131
  • Total Carbohydrate64g
  • Dietary Fiber2g
  • Sugars51g
  • Protein4g

* The vitamin knowledge equipped for this recipe is made up our minds through the ESHA Genesis R&D tool program. Substituting any substances would possibly exchange the posted vitamin knowledge.

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