Will the real Meatless Monday post please stand up? :) To make up for my blunder yesterday, I decided to post a staff favorite: New Hampshire Zucchini Bread. Some mornings, you can walk into the Oldways office and smell this bread warming in the toaster oven, and let me tell you, it is heavenly! Enjoy. — Alison
Zucchini Bread.png

Recipe courtesy of Sara Baer-Sinnott from The Oldways Table: Essays and Recipes from the Culinary Think Tank. *Makes 2 loaves, 10 servings per loaf* Ingredients

  • 1 cup canola or olive oil
  • 3 medium zucchinis, washed and grated
  • 1 cup sugar, plus additional for topping
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups unbleached white whole-wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg (optional)
Preparation 1. Preheat the oven to 350.  Grease two 8 x 4 inch bread pans. 2. Mix together the oil, grated zucchini, 1 cup of the sugar, vanilla, and eggs until creamy.  In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg.  Slowly add the dry ingredients to the wet, creamy mixture.  Divide the batter between the two bread pans. 3. Bake for 15 minutes, and then sprinkle each loaf with sugar (amount to your liking). Bake for another 30-45 minutes (depending upon your oven) until the top is browned and a toothpick comes out clean.  Cool for 10 minutes and then turn out onto wire racks to finish cooling.
Nutritional Analysis:
Per serving: Calories: 197, Protein: 2 grams, Fat: 12 grams, Saturated Fat: 1 gram, Carbohydrates: 21 grams, Fiber: 2 grams, Sodium: 157 grams.

Add new comment

Refresh Type the characters you see in this picture. Type the characters you see in the picture; if you can't read them, submit the form and a new image will be generated. Not case sensitive.  Switch to audio verification.