We packed even more zucchini into Mom’s wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- ½ cup low-fat milk
- ½ cup vegetable oil
- 1 ½ cups white sugar
- 3 teaspoons vanilla extract
- 3 cups grated zucchini
- 1 cup chopped walnuts
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
Prep time: 20 mins / Cooking time: 1 hr / Total time: 2 hrs 20 mins
Serving: 24 / Yield: 2 loaves
Calories: 190.0
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
