Zucchini Plum Bread

This delicious bread is a great way to use late summer produce and a big hit with the whole family. It can also be made into a lower sugar version by replacing the white sugar with a bake-able sugar substitute.


Recipes · Breakfast and Brunch · Breakfast Bread Recipes


Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Additional Time: 10 mins
Servings: 24
Yield: 2 loaves

Ingredients

Ingredients List

  • 2 cups shredded zucchini

  • 1 cup vegetable oil

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking powder

  • 3 cups chopped plums

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.

  2. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.

  3. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Nutrition Facts (per serving)

Nutrition Facts
227 Calories
10g Fat
32g Carbs
3g Protein


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