Serves: 3
Total Calories: 1,791
Heat oven to 325° F. Grease and flour three 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans set aside. In a medium bowl, combine flours, salt, baking soda, baking powder, cinnamon, nutmeg and nuts set aside. In a large mixer bowl, beat eggs, sugar and oil at medium speed until fluffy. With a spoon, stir in zucchini. Add dry ingredients to egg-zucchini mixture, stirring just until flour is moistened. Pour into prepared pans and bake for 50 to 60 minutes or until tests done. Cool in pans for 10 minutes. Remove from pans cool on wire racks. When cool, wrap in foil and refrigerate. Slice and serve the following day.
This Whole Wheat Zucchini Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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