Such a yummy moist bread filled with zucchini! I cut so much sugar from the typical recipe and it’s still plenty sweet! I also use whole wheat pastry flour for the added fiber and of course canola oil as my source of healthy fat. I absolutely love this recipe! The only problem is that my kids devour it before I even have a chance to freeze the second loaf!
Soft Wheat Zucchini Bread
- 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
Grease (I use a little smart balance) and flour two 8 x 4 inch pans.
Preheat oven to 325 degrees F .
Sift flour, baking powder and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture, and beat well.
Stir in grated zucchini and nuts, if using, until well combined.
Pour batter into prepared pans.
Bake for 45 to 50 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.