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Zucchini: Wheat Zucchini Bread

Source of Recipe

The Essential Vegetarian Cookbook


List of Ingredients

1 1/3 cups whole wheat flour
2/3 cup oat bran
1/2 cup sugar
1 tablespoon nonfat dry milk
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup nonfat buttermilk
3 large egg whites
1 medium zucchini, peel and shred (1 1/2 c.)


Recipe

Heat oven to 425ºF. Lightly grease a 9x5 inch loaf pan or 2 mini loaf pans. In mixing bowl, whisk together flour, oat bran, sugar, dry milk, baking powder, cinnamon and baking soda. In separate bowl, blend together the buttermilk, egg whites and zucchini. Stir wet ingredients into the dry only until moistened, taking care not to overbeat, about 30 seconds.

Pour into the loaf pan or mini loaf pans. Bake until a toothpick inserted in the center of loaf comes out clean, about 40 minutes. Let pan cool on cooling rack for 10-15 minutes before removing bread. To store, let loaf cool completely on the rack. Seal it inside plastic bag and refrigerate or freeze. Can refrigerate up to 1 week, or freeze up to 6 months.