Whole Wheat Zucchini Bread

We had lots of zucchini from the farmer's market and I decided it was time for some zucchini bread. I tend to do banana bread more often for some reason, not sure why because I really like a lot of different sweet quick breads. Zucchini bread being one of them. I wanted something that wasn't over 200 calories a serving - not the easiest to find! But this recipe has serving size at 199 calories. Perfect and delicious.

Whole Wheat Zucchini Bread

One 9 x 5" loaf, 16 servings

Baking Temp: 350 degrees

Baking Time: 1 to 1.25 hours

2 cups whole wheat flour

1 cup unbleached bread flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs

3/4 cup milk (I used soy milk)

1/4 cup vegetable oil

1 1/2 c shredded zucchini

1/2 cup raisins

1/2 cup chopped walnuts

1 tablespoon grated lemon zest (I didn't have a fresh lemon so I put in a splash of lemon juice)

Preheat oven to 350 degrees. Lightly grease the pan.

Whisk together the flours, sugar, baking powder, salt and nutmeg in a large bowl. Whisk the eggs, milk and oil in small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.

Pour the batter into pan. Bake for 1 hour. Check the top; if it's wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until a cake tester inserted in the center comes to clean. 10 to 15 minutes more.

Remove the bread from the oven and cool in the pan for 15 minutes for taking it out of the pan and putting it on a rack to finish cooling completely.

1 Slice, 95g: 15g whole grains, 199 cal, 7g fat, 5g protein, 3 g fiber

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I recommend this fantastic recipe from the King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. This baking book never lets me down. If you don't have it definitely get yourself a copy. You can also find lots of recipes on their King Arthur Flour website.