Zucchini Bread with Whole Spelt Flour
Published on July 23, 2011
Zucchini Bread
Author:
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
- Heat oven to 350 degrees
- Grease 2 loaf pans.
- Mix 1/2 tablespoon cinnamon and 3 tablespoons sugar, set aside.
- Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
- Stir in remaining ingredients,
- Pour into pans.
- Sprinkle cinnamon sugar mixture evenly over the tops of the loaves.
- Bake 50-60 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves; remove from pans.
- Cool completely before slicing.
- Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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