Bread whole wheat zucchini

Bread whole wheat zucchini

3	cups shredded zucchini (2 to 3 medium)
1 2/3	cups sugar
2/3	cup vegetable oil
2	teaspoons vanilla
4	eggs
3	cups Gold Medal® whole wheat flour
2	teaspoons baking soda
1	teaspoon salt
1	teaspoon ground cinnamon
1/2	teaspoon baking powder

Topping

3	tablespoons sugar
1/2	teaspoon ground cinnamon
1	tablespoon cold butter or margarine

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	About Concordance™

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.

Health Twist

To reduce the fat, substitute 1/3 cup vegetable oil and 1/3 cup applesauce for the 2/3 cup vegetable oil.