Recipe courtesy of Sara Baer-Sinnott from The Oldways Table: Essays and Recipes from the Culinary Think Tank
1 cup canola or olive oil
3 medium zucchinis, washed and grated
1 cup sugar, plus additional for topping
1 teaspoon vanilla
2 large eggs
2 cups unbleached white whole-wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg (optional)
1. Preheat the oven to 350. Grease two 8 x 4 inch bread pans.
Mix together the oil, grated zucchini, 1 cup of the sugar, vanilla, and eggs until creamy. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet, creamy mixture. Divide the batter between the two bread pans.
Bake for 15 minutes, and then sprinkle each loaf with sugar (amount to your liking). Bake for another 30-45 minutes (depending upon your oven) until the top is browned and a toothpick comes out clean. Cool for 10 minutes and then turn out onto wire racks to finish cooling.
Per serving: Calories: 197, Protein: 2 grams, Fat: 12 grams, Saturated Fat: 1 gram, Carbohydrates: 21 grams, Fiber: 2 grams, Sodium: 157 grams.
Makes 2 loaves, 10 servings per loaf
Did you know?
One bushel of wheat yields enough whole wheat flour to make about 60 (24 oz) loaves of bread; the same bushel yields only enough refined flour to make about 42 loaves.
To learn more about whole grains, including recipes visit The Whole Grains Council website.