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Cinnamon-Topped Whole Wheat Zucchini Bread
Cinnamon-Topped Whole Wheat Zucchini Bread
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Prep Time:
15 minutes
Total Time:
3 hours 25 minutes
Turn your surplus zucchinis into impressive cinnamon zucchini bread in just 15 minutes. Easily freeze for later enjoyment. Try this easy and delicious recipe for cinnamon zucchini bread with wheat flour.
Ingredients:
  • 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
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter or margarine
Instructions:
  • Position the oven rack to the lower level to ensure even baking. Preheat the oven to 350°F. Grease only the bottom of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan using shortening or cooking spray.
  • Combine zucchini, 1 2/3 cups sugar, oil, vanilla, and eggs in a large bowl until fully incorporated. Add the remaining bread ingredients and mix thoroughly. Distribute the batter evenly between 8-inch pans or pour into a 9-inch pan.
  • Combine topping ingredients in a small bowl until crumbly. Sprinkle evenly over batter in two 8-inch pans or in a 9-inch pan.
  • Bake the 8-inch loaves for 50 to 60 minutes, the 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pans on a cooling rack for 10 minutes.
  • Gently remove loaves from pans, place top side up on a cooling rack, and let cool completely for about 2 hours. Once cooled, enjoy slicing them. For storage, wrap tightly and keep at room temperature for up to 4 days or refrigerate for up to 10 days.

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