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October 21, 2008
Whole Wheat Zucchini Bread
You can also freeze one of the loaves for later use. Simply double wrap cooled loaf with aluminum foil.
2 cups whole wheat flour
1 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 egg whites
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 cup sugar
1/2 cup brown sugar
3 cups shredded zucchini (12 ounces)
Cooking spray
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through baking soda) in a large bowl.
Combine egg whites and next 4 ingredients (through egg) in a large bowl; add sugars, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Posted by Lisa at October 21, 2008 08:29 AM
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