This recipe is adapted from LaLeche League's "Whole Foods for the Whole Planet" cook book. This recipe makes two loaves of wonderfully moist zucchini bread. Half the oil can be replaced with equal amounts of applesauce for an even healthier bread.

Ingredients

2 1/2	cups whole wheat flour
1/4	cup wheat germ
1/4	cup wheat bran
1	tsp baking soda
1	tsp baking powder
1	tsp salt
3	tsp cinnamon
1	cup canola oil
1	cup brown sugar
4	eggs
1	tbsp vanilla extract
3	cups zucchini, shredded
1	cup nuts, chopped or crushed
1	cup currants or raisins

Directions

1. Preheat oven to 350
   
   
2. Sift dry ingredients together. Beat oil and sugar (or honey) in a large bowl. Add eggs, vanilla and zucchini. Stir in sifted ingredients, fold in nuts and currants.
   
   
3. Pour into two greased 5x9 inch loaf pans.
   
   
4. Bake for 45 to 55 minutes or until done.
   
   
5. Freezes well!
   
   

Categories

Vegetables, Dessert, American, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points Contains alcohol