Monday, May 19, 2014

Whole Wheat Zucchini Bread and a weekend report

Weekend highlights: a long run with Mike, where we (literally) ran into Reachel and Beth on the canal. Dinner out with good friends and good food, and lots of lazy family time. But the best thing by far was Mike and Mabel's duet of I Need Thee Every Hour during Sacrament meeting yesterday. I might be somewhat biased, but I thought it was really beautiful.

Also a highlight: this zucchini bread. My neighbor gifted me with zucchini fresh from her garden, so I made up two loaves and we finished them off after Sunday dinner.

Whole Wheat Zucchini Bread with Cinnamon Topping

3 cups shredded zucchini (maybe 2 or 3 medium zucchinis, or one humongous one)
1 2/3 cups sugar
2/3 cups coconut oil, melted
2 teaspoons vanilla
4 eggs
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking powder

for the topping:
6 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons butter

Preheat your oven to 350 degrees and grease the bottoms of two loaf pans.

In a large bowl, mix zucchini, sugar, oil, vanilla, and eggs. In a medium bowl, mix the flour, baking soda, salt, spices, and baking powder. Add the dry ingredients to the wet, and combine. Pour into prepared pans.

In a small bowl, mix the topping ingredients. Use a fork or your fingers, it should be crumbly. Sprinkle on top of the loaves.

Bake for 45-50 minutes, or until a toothpick comes out pretty clean.

No comments:

Post a Comment

Hello! Thank you for your comment. I'd love to respond, and it is much easier if your account is linked to your email address. Or, you could just email me at Thank you!