New Hampshire Zucchini Bread
Early in the morning at Oldways, we salivate over the smell of this bread warming in the toaster oven, and secretly hope that there will be enough to sample.
Active time
15 minutesTotal time
1 hour 15 minutesYield
Makes 2 loaves, 10 servings per loaf Nutrition
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Ingredients
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 white whole wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 350°F. 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 lightly 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.
An Oldways recipe
Nutrition
Calories: 197Fat: 12 g
Saturated Fat: 1 g
Sodium: 157 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 2 g
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