Zucchini Bread with Whole Spelt Flour

Published on July 23, 2011

 

 

Zucchini Bread
Author: Butte Creek Mill
Serves: 2- 9x5x3 loaves
Ingredients
  • 3 cups shredded zucchini[url href=”https://buttecreekmill.com/wp-content/uploads/2011/07/IMG_7804-300×200.jpg”][img src=”https://buttecreekmill.com/wp-content/uploads/2011/07/IMG_7804-300×200.jpg” width=”300″ height=”200″ class=”alignright size-medium” title=”IMG_7804″ alt=”Zucchini Bread with Whole Spelt Flour”][/url]
  • 1 2/3 cup sugar
  • 2/3 cup olive oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups Unbleached White Flour
  • 1 1/3 cup Whole Spelt Flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cloves
  • 3/4 cup raisins
  • 1/2 tablespoon cinnamon
  • 3 tablespoons sugar
Instructions
  1. Heat oven to 350 degrees
  2. Grease 2 loaf pans.
  3. Mix 1/2 tablespoon cinnamon and 3 tablespoons sugar, set aside.
  4. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
  5. Stir in remaining ingredients,
  6. Pour into pans.
  7. Sprinkle cinnamon sugar mixture evenly over the tops of the loaves.
  8. Bake 50-60 minutes or until a wooden toothpick inserted in the center comes out clean.
  9. Cool 10 minutes.
  10. Loosen sides of loaves; remove from pans.
  11. Cool completely before slicing.
  12. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.