Wednesday, October 5, 2011

Whole Wheat Wednesday - Zucchini Bread

A good way to introduce your family to whole wheat is to use it in things they already like and then DON'T tell them. That sounds funny but the minute you mention you are serving something that is new or unusual to them, you may have already lost them.

This recipe is a great variety of Zucchini Bread from my Aunt Pearl. She was such a good cook and I loved everything she made. You can add nuts, chocolate chips or raisins depending on what your family likes. If they don't like any of those, leave them out. This bread is made more moist with the addition of crushed pineapple. People who won't eat zucchini will eat this bread. Try it with whole wheat and enjoy!

Zucchini Bread
2 c. sugar
1 c. vegetable oil
3 eggs
2 t. vanilla
2 c. grated zucchini, unpeeled
1 small can (8.5 oz.) crushed pineapple, well-drained
3 c. whole wheat flour
1 t. salt
1 ½ t. cinnamon
½ t. baking powder
2 t. baking soda
½ t. nutmeg (optional)
1 c. chopped nuts (optional)
1 c. raisins (optional)
1 c. chocolate chips (optional)
Combine sugar, eggs and oil in a large bowl; beat well to combine. Mix in vanilla. Fold in zucchini (drained if frozen), and well-drained crushed pineapple. Combine all dry ingredients together. Add to sugar and oil mixture and blend thoroughly. Fold in nuts, raisins or chocolate chips if desired and mix until well incorporated. Pour mixture into 2 greased and floured 4½” x 8½” bread pans and bake for 60 minutes at 350ยบ or until toothpick comes out clean.

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