Cinnamon Topped Whole Wheat Zucchini Bread Recipes

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CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD



Cinnamon-Topped Whole Wheat Zucchini Bread image

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.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 32

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 12 g, TransFat 0 g

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING



Zucchini Bread with Cinnamon Sugar Topping image

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Provided by Beth Stauffer

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 13

3 beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ cup brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
  • Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
  • Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g

100% WHOLE WHEAT ZUCCHINI BREAD



100% Whole Wheat Zucchini Bread image

This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves

Provided by stephiefae

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 11

1 1/2 cups sugar
1 cup vegetable oil (I use half canola and half olive oil)
3 eggs, beaten
2 zucchini, unpeeled and grated
3 teaspoons vanilla
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
1/2 cup of chopped nuts

Steps:

  • Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
  • In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
  • Add dry ingredients to wet, stirring to combine well.
  • Add chopped nuts.
  • Bake at 350°F for 45/50 minutes.

CINNAMON-ZUCCHINI YEAST BREAD



Cinnamon-Zucchini Yeast Bread image

This cinnamon yeast bread is made with whole wheat flour and zucchini. You can barely detect the zucchini, so it's great to feed to kids! It is tender, slightly sweet, and perfect served with butter on top! It's great eaten with dinner or toasted for breakfast.

Provided by Tammy Lynn

Time 2h10m

Yield 12

Number Of Ingredients 9

¾ cup lukewarm milk
¾ cup peeled and grated zucchini
2 tablespoons unsalted butter, melted
2 cups bread flour
1 ¼ cups whole wheat flour
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 teaspoon salt
2 ¼ teaspoons active dry yeast

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
  • Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
  • Grease a 9x5-inch bread pan.
  • Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 28.8 g, Cholesterol 6.3 mg, Fat 2.8 g, Fiber 2.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 202.8 mg, Sugar 4.1 g

CINNAMON ZUCCHINI BREAD



Cinnamon Zucchini Bread image

This recipe was given to me by the most wonderful neighbor in the world. A little heavy, but the best sweetbread you'll every have!!!

Provided by Cathy Ollie

Categories     Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 12

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon salt
3 teaspoons cinnamon (I add approximately 1-2 more tsp. for added zip)
3 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup raisins (soaked in hot water for 30 min.) (optional)
1 -1 1/2 cup chopped nuts (walnuts or pecans) (optional)

Steps:

  • Beat oil and sugar together then add all other ingredients.
  • Mix and pour into TWO bread loaf pans.
  • Bake 325 degrees for 50 to 60 minutes.
  • Done when toothpick in center comes out clean.
  • You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
  • Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

Nutrition Facts : Calories 2602.2, Fat 121.1, SaturatedFat 17.6, Cholesterol 423, Sodium 1994.6, Carbohydrate 351.1, Fiber 8.3, Sugar 203.6, Protein 33.6

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