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Whole Wheat Zucchini Bread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Low fat plain yogurt||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Unpeeled zucchini||2 Cup (32 tbs), finely shredded|
Serving size: Complete recipe
Calories 3672 Calories from Fat 849
% Daily Value*
Total Fat 96 g148.2%
Saturated Fat 17.8 g89.1%
Trans Fat 0 g
Cholesterol 438.8 mg
Sodium 3132.5 mg130.5%
Total Carbohydrates 654 g218.1%
Dietary Fiber 45.6 g182.4%
Sugars 323.5 g
Protein 78 g155.4%
Vitamin A 23.9% Vitamin C 78.9%
Calcium 134.3% Iron 140.2%
*Based on a 2000 Calorie diet
In large bowl, beat eggs until foamy; beat in oil, yogurt, milk, sugar and vanilla.
Stir in zucchini.
Add flour mixture and stir until combined.
Pour batter into 2 well-greased 8- x 4-in/l. 5 L loaf pans.
Bake in 350°F/180°C oven for 55 minutes or until toothpick inserted in center comes out clean.
Remove from pan and let cool thoroughly before slicing.