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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 this cinnamon zucchini bread in the oven in 15 minutes, and you can store it in the freezer for a couple of months. Warm, delicious and so simple—and it looks impressive! Here's how to make zucchini bread with wheat flour.
Updated Jun 16, 2022

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
    The best way to measure flour for this cinnamon zucchini bread recipe is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
  • tip 2
    Greasing the bottom only of a loaf pan prevents a lip and a hard, dry edge from forming. Quick bread loaves normally form cracks on top; this is due to the leavening action and is perfectly fine.
  • tip 3
    Zucchini that is very fresh and green does not need to be peeled before shredding. Older, larger zucchini may require peeling. The peel will add little green flecks to your whole wheat zucchini bread.

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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