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Cinnamon-Topped Whole Wheat Zucchini Bread

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Cinnamon-Topped Whole Wheat Zucchini Bread
  • Prep 15 min
  • Total 3 hr 25 min
  • Servings 32
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Garden full of zucchini? Make bread. You can have it in the oven in 15 minutes, and you can store it in the freezer for a couple of months.
Updated Oct 1, 2008

Ingredients

Bread

  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder

Topping

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter or margarine

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce the fat, substitute 1/3 cup vegetable oil and 1/3 cup applesauce for the 2/3 cup vegetable oil.

Nutrition

140 Calories, 6g Total Fat, 2g Protein, 20g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
170mg
7%
Potassium
85mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
6%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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