Whole Wheat Zucchini Bars Recipes

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
• In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

ZUCCHINI BARS

Steps:

• Preheat oven to 350°F and grease/flour a 13x9-inch baking pan.
• Beat eggs; add sugar and oil.
• Add the zucchini and vanilla; stir to mix well.
• Sift the dry ingredients together and add to the egg mixture.
• Pour batter into prepared pan and bake for 20 to 25 minutes, or until done.
• While the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar.
• Beat until fluffy, adding a *little* milk as needed if frosting is too thick.
• Spread frosting on top of the bars when they are cooled.

WHOLE WHEAT ZUCCHINI BARS

Steps:

• preheat oven to 350°F spray a 9*13 pan.
• combine flour, cinnamon, and sugar substitute.
• in a separate bowl, combine applesauce and eggs. mix in remaining ingredients.
• combine wet and dry ingredients and spread in prepared pan.
• bake 15-20 minutes.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
• Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
• To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
• Stir in the zucchini until well combined.
• Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
• Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
• Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

WHOLE WHEAT ZUCCHINI BARS

Steps:

• 1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, beat eggs. Add sugar and oil beat well. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, salt and 1 teaspoon cinnamon mix well. Add to egg mixture mix well. Stir in zucchini and currants. Spread in greased pan.2. Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.3. In small bowl, combine all glaze ingredients until smooth. Spread evenly over cooled bars. Cut into bars.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 150 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 55 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 4% * Sugars: 14 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.