Zucchini Bread 2
From Gem's Vegetarian Cooking
Adapted from King Arthur Flour Whole Grain Baking's "Whole Wheat Zucchini Bread" recipe.
- 2 cups white whole wheat flour (I don't think normal whole wheat would taste as good)
- 1 cup bread flour
- 3/4 cup sugar
- 1 tbs baking powder
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 2 large eggs
- 3/4 cup nonfat milk
- 1/4 cup canola oil
- 1 1/2 cups shredded zucchini
- 1/2 cup raisins and/or dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup raisins and/or dried cranberries
- 1 tsp lemon peel
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
Preheat oven to 350 degrees and spray a 9 X 5 pan with Pam.
Mix together wet and dry ingredients separately (excluding zucchini, raisins and walnuts). Combine wet and dry ingredients and mix until everything is combined. Stir in the zucchini, raisins and walnuts. Pour into greased pan and bake for 1 hr to 1 hr and 15 minutes (if top start to brown too much, cover with foil). When done, cool on rack for 15 minutes in pan and then remove from pan and finish cooling.
Nutritional Information
Servings Per Recipe: 16
10% of calories from protein
61% of calories from carbs
29% of calories from fat
| Calories | 205.99 |
| Total Fat | 7.03 g |
| Saturated Fat | 0.79 g |
| Polyunsaturated Fat | 3.02 g |
| Monounsaturated Fat | 2.87 g |
| Cholesterol | 26.67 |
| Sodium | 255.07 mg |
| Potassium | 214.03 mg |
| Total Carbohydrate | 32.85 g |
| Dietary Fiber | 2.97 g |
| Sugars | 10.62 g |
| Protein | 5.22 g |
| Vitamin A | 2 % |
| Vitamin C | 7 % |
| Calcium | 9 % |
| Iron | 9 % |
| Vitamin D | 2 % |
| Vitamin E | 0 % |
| Vitamin K | 2 % |
| Thiamin | 12 % |
| Riboflavin | 10 % |
| Niacin | 9 % |
| Vitamin B6 | 7 % |
| Folate | 9 % |
| Vitamin B12 | 2 % |
| Biotin | 0 % |
| Pantothenic Acid | 4 % |
| Phosphorus | 13 % |
| Iodine | 0 % |
| Magnesium | 9 % |
| Zinc | 5 % |
| Selenium | 24 % |
| Copper | 8 % |
| Manganese | 42 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
