Whole Wheat Zucchini Bread? With so many zucchini bread recipes out there I debated if I needed to send yet another out into the world. But it is such an easy and tasty way to use zucchini and, as my daughter reminded me, everyone can use a good basic recipe that is well-tested and reliable.
The goal was a zucchini bread that is more like a quick bread and less like a cake. I wanted it to be hearty and not super sweet.
First and foremost, this recipe is not shy with the zucchini. There’s a full pound of zucchini in one loaf. I cut the zucchini on a mandoline to get substantial shreds of the vegetable. If you don’t have a mandoline use the large holes of a box grater or the large grating disc of a food processor. If you shred it too fine it will break down and disappear into the bread. For some recipes that might be what you want, but for this loaf I wanted the bits of zucchini to be visible in the final product.
Once again, as in my zucchini biscuit recipe, I drained the shredded zucchini on paper towels to take out some excess moisture.
Instead of just white flour, the recipe calls for 1/2 whole wheat flour and 1/2 white flour. The white flour gives the bread enough structure so that it’s not too dense or gummy and the whole wheat flour brings a nice rustic flavor and texture to the loaf. There’s just enough sugar and a touch of honey for a sweet note. But this loaf is definitely less like dessert and more like a breakfast bread. I think it’s hearty enough to be eaten along side a salad for lunch.
So there’s my addition to the multitude of zucchini bread recipes in the world. I’m happy with the result because this loaf really showcases the vegetable.
I got another 2 pounds of zucchini in my farm share today. So I guess can always use another zucchini recipe. Hopefully you can too.
Preheat the oven to 325°F convection or 350°F conventional
Butter and flour a 9"x5" loaf pan
Prep the zucchini
Mix the batter
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