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–+ servings
5 from 4 votes
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Soft Wheat Zucchini Bread

Cuisinicity Tip: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
Servings 2 loaves
Author Catherine Katz

Ingredients

  • 3 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 3 large eggs omega-3
  • 1 cup canola oil
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 3 cups grated zucchini about 3 medium zucchini, rinsed, unpeeled
  • 1 cup chopped walnuts optional

Instructions

  1. Grease (I use a little smart balance) and flour two 8 x 4 inch pans.
  2. Preheat oven to 325 degrees F .
  3. Sift flour, baking powder and cinnamon together in a bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  5. Add sifted ingredients to the creamed mixture, and beat well.
  6. Stir in grated zucchini and nuts, if using, until well combined.
  7. Pour batter into prepared pans.
  8. Bake for 45 to 50 minutes, or until tester inserted in the center comes out clean.
  9. Cool in pan on rack for 20 minutes.
  10. Remove bread from pan, and completely cool.