Wendy's Zucchini Bread

Wendy's Zucchini Bread

4
WendyD 0

"Although zucchini in a sweet bread may sound unusual, this moist, cinnamon-scented bread is truly comforting and delicious."

Ingredients

55 m {{adjustedServings}} servings 150 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 2 4x8-inch loaf pans.
  3. Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
  4. In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
  6. Pour the batter into the prepared loaf pans.
  7. Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
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Reviews

4
  1. 4 Ratings

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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 ...

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...

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.