Dessert

Cinnamon-Topped Whole Wheat Zucchini Bread is for Dessert.

Cinnamon-Topped Whole Wheat Zucchini Bread takes 15 minutes to prepare.

Cinnamon-Topped Whole Wheat Zucchini Bread takes 80 minutes to cook.

Cinnamon-Topped Whole Wheat Zucchini Bread makes 32 servings.

The ingredients for Cinnamon-Topped Whole Wheat Zucchini Bread are:

.6666 cup Corn Oil
361 grams Zucchini
1.333 cup Granulated Sugar
4 large Egg, fresh, whole, raw
3 cup Whole Wheat Flour
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon, ground
.5 tsp Baking Powder
2 tsp McCormick Pure Vanilla Extract (by LMDAY7)
.5 tsp Cinnamon, ground
1 tbsp Butter, salted
9 tsp Granulated Sugar

Here is how you make Cinnamon-Topped Whole Wheat Zucchini Bread:

1. Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350?F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.2. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.3. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.5. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.Serving Size:?Makes 32 slices

The nutritional information for Cinnamon-Topped Whole Wheat Zucchini Bread is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 129.6

• Total Fat: 5.7 g
• Cholesterol: 24.2 mg
• Sodium: 170.7 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 1.6 g
• Protein: 2.4 g