Cinnamon Topped Whole Wheat Zucchini Bread Food

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
• Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
• To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
• Stir in the zucchini until well combined.
• Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
• Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
• Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.

JAMES BEARD'S ZUCCHINI BREAD

Steps:

• Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.