This classic recipe for zucchini bread yields moist, tender bread, made with all whole wheat flour. A great way to use up those late-season zucchini!
Pour into the prepared loaf pan. Bake 70-80 minutes at 350F, until a toothpick inserted into the center comes out clean.
Baking times can vary from batch to batch due to differences in moisture content of the zucchini.
This recipe can be baked in two 8x4-inch loaf pans for 50-60 minutes.
I used a shiny aluminum pan. Reduce heat by 25 degrees for dark or glass loaf pans.
Adapted from the 2000 Betty Crocker Cookbook
Calorie count is calculated in MyNetDiary and is an estimate only.