Cinnamon-Topped Whole Wheat Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
.6666 cup Corn Oil 361 grams Zucchini 1.333 cup Granulated Sugar 4 large Egg, fresh, whole, raw 3 cup Whole Wheat Flour 2 tsp Baking Soda 1 tsp Salt 1 tsp Cinnamon, ground .5 tsp Baking Powder 2 tsp McCormick Pure Vanilla Extract (by LMDAY7) .5 tsp Cinnamon, ground 1 tbsp Butter, salted 9 tsp Granulated Sugar
1. Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
5. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: Makes 32 slices
2. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
5. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: Makes 32 slices
Nutritional Info Amount Per Serving
- Calories: 129.6
- Total Fat: 5.7 g
- Cholesterol: 24.2 mg
- Sodium: 170.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
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