Whole Wheat Zucchini Bread Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 1/2 Cups whole-wheat flour | ||
| Cinnamon | 1 Tablespoon | |
| Nutmeg | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Raisins | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 3/4 Cup low-fat plain yogurt | ||
| Milk | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Unpeeled zucchini | 2 Cup (16 tbs), finely shredded | |
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.
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.
Chef
