Whole Wheat Zucchini Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 up unsweetened apple sauce
- 2 medium zucchini ends trimmed
- 1.5 cups white whole wheat flour (or whole wheat pastry flo
- 3/4 cup brown sugar unpacked
- 1/4 cup plain yogurt (i used non-fat greek)
- 1/2 cup golden raisins (optional)
- Carbohydrate 40.0981004573044 g
- Cholesterol 50.1116666660039 mg
- Fat 22.8638123383958 g
- Fiber 0.454873328580891 g
- Protein 1.57990416617689 g
- Saturated Fat 12.1810468752928 g
- Serving Size 1 1 -12 (101g)
- Sodium 175.252491661064 mg
- Sugar 39.6432271287235 g
- Trans Fat 1.37373484172259 g
- Calories 362 calories
Preheat the oven to 350 degrees F. Grease an 8x5 bread pan with vegetable oil spray.Shred the zucchini on a large box grater. Place the shredded zucchini in a kitchen towel or a few layers of paper towels. Squeeze all of the excess water out of the zucchini. This step is essential or else the bread will be too moist to cook. Set aside.In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a medium bowl combine the eggs, brown sugar, apple sauce, oil, yogurt, lemon juice and vanilla. Stir well. Fold the wet ingredients into the dry along with the shredded zucchini and raisins. Be careful not to over-mix.Pour the batter into the prepared bread pan. Bake for 55-65 minutes or until a toothpick inserted into the middle comes out clean. Remove pan from the oven and allow to cool on a wire rack for 30 minutes. Then use a butter knife to remove the bread from the pan and allow it to continue cooling on the wire rack.
