Preheat oven to 350 degrees F. Spray 2 bread pans with cooking spray.
Whisk zucchini, oil, 1 cup 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 prepared pans.
Mix 1 tablespoon sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
Bake in 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.
Wild Plums were part of the diet of Nebraska Native Tribes. They were called Kande by the Omaha-Ponca tribes. The fruit was highly valued for food, and eaten raw or cooked as a sauce. The plums were also dried for winter use. They were commonly pitted before drying, but the Pawnee say they often dried them without removing the pits. The Omaha planted their corn, beans, and squash when the wild plum came into bloom.
This recipe was recommended by our Culture Department. For ways to make this more diabetic-friendly, please reach out to our Diabetes Program.
Ingredients
Directions
Preheat oven to 350 degrees F. Spray 2 bread pans with cooking spray.
Whisk zucchini, oil, 1 cup 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 prepared pans.
Mix 1 tablespoon sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
Bake in 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.