-
-
My review
Wendy's Zucchini Bread
1
WendyD
"Although zucchini in a sweet bread may sound unusual, this moist, cinnamon-scented bread is truly comforting and delicious."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 150Original recipe yields 32 servings (2 4x8-inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour 2 4x8-inch loaf pans.
- Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
- In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
- Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
1/24/2013
I cut this recipe in half down to 16 servings. Instead of using 1 1/2 eggs, I used two full eggs. I did have to add a little more oil than what was asked for because using half wheat flour made ...
8/1/2012
This zucchini bread is not as sweet as other zucchini breads I have made. The nuttiness of the whole wheat flour gives the bread great flavor and texture. Out of habit, I beat the first four i...
8/26/2012
This zucchini bread was awesome. I did add more cinnamon but the fact that its half enriched white flour and the other half is whole wheat is a bonus.
9/4/2018
I used 2/3 C of applesauce and 1/2 C coconut oil. I did not have two loaf pans so I made a dozen muffins and one loaf. I baked the muffins and the loaf at the same time but took out the muffins ...