Whole Wheat Zucchini Bread Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 All purpose flour1 1⁄2 Cup (24 tbs)
 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Cinnamon1 Tablespoon
 Nutmeg1 Teaspoon
 Baking soda1 Teaspoon
 Baking powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Raisins3⁄4 Cup (12 tbs)
 Eggs2
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Low fat plain yogurt3⁄4 Cup (12 tbs)
 Milk1⁄4 Cup (4 tbs)
 Packed brown sugar1 Cup (16 tbs)
 Vanilla2 Teaspoon
 Unpeeled zucchini2 Cup (32 tbs), finely shredded

Nutrition Facts

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

Directions

In bowl, combine all-purpose and whole-wheat flours, cinnamon, nutmeg, baking soda, baking powder, salt and raisins.
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.
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