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Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
cpasallie

cpasallie

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
  2. 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.
  3. 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.
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Reviews

k00kykelly
205

k00kykelly

6/9/2008

I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white, some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous!

kate
176

kate

5/8/2009

I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture, it is much smoother and softer) and 1 cup soymilk in addition, because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white, it is preferable to use less when substituting completely. I used only 3 eggs, and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount, only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice, big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour, because regular flour will make them rock hard if you want them 100% whole wheat.

Heldstab
65

Heldstab

8/11/2009

I would say that with just a few tweaks, this bread is AWESOME! I did find that the bread was too dense so I cut the all-purpose flour down to three cups instead of 4. I thought the sweetness of the bread was right on and in fact, cut the brown sugar down to only 1/2 cup. To save on calories, I substituted 1/2 cup applesauce for the oil and then just added 2 tablespoons of oil. I love spice so I also snuck in some nutmeg. Since it makes three loaves, it's been fun giving it away to friends and family and so far, people have loved it and have been asking me for the recipe!

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