Cinnamon-Topped Whole Wheat Zucchini Bread

By melanieroe

Prep Time: 15 min
Total Time: 3 hours 25 min
Makes: 2 loaves (16 slices each)

Nutrition Information:
1 Slice: Calories 140 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Bread:
• 3 cups shredded zucchini (2 to 3 medium)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 3 cups Gold Medal® whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• Topping:
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter or margarine

Details

Servings 32
Adapted from bettycrocker.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Heat oven to 375°F. In bread, decrease sugar to 1 1/2 cups; decrease baking soda to 1 1/2 teaspoons. Bake 8-inch loaves 55 to 65 minutes, 9-inch loaf 80 to 90 minutes. Cool in pans on cooling rack 15 minutes.

Health Twist
To reduce the fat, substitute 1/3 cup vegetable oil and 1/3 cup applesauce for the 2/3 cup vegetable oil.