Cinnamon-Topped Whole Wheat Zucchini Bread

Name: Cinnamon-Topped Whole Wheat Zucchini Bread
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 1 Tbsp cold butter or margarine; 4 eggs; 1 teaspoons ground cinnamon; 1 teaspoon salt; 3 Tbsps sugar; 2 teaspoons vanilla; 158 milliliters vegetable oil; 710 milliliters Gold Medal® whole wheat flour; 710 milliliters shredded zucchini (2 to 3 medium)

You can never have too many morn meal recipes, so give Cinnamon-Topped Whole Wheat Zucchini Bread a try. This recipe makes 32 servings with 96 calories, 2g of protein, and 6g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, baking soda, eggs, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.

Instructions

Move oven rack to low position so tops of pans will be in center of oven.

Equipment you will use

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.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Loaf Pan

Oven

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.

Ingredients you will need

Zucchini

Vanilla

Bread

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Frying Pan

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.

Equipment you will use

Bowl

Frying Pan

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

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.

Ingredients you will need

Wrap