-
-
My review
Wendy's Zucchini Bread
3
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
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 ...