Whole Wheat Zucchini Bread Recipe

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4.67 from 3 reviews

Whole Wheat Zucchini Bread Recipe

Eileen Gray

A less sweet zucchini bread made with whole wheat. Perfect for breakfast for with a salad.

Prep Time30

Bake Time55

Total Time1 25

Servings:14 slices

Ingredients

16 oz zucchini (shredded)
3 ¾ oz all-purpose flour (¾ cup, see note)
3 ¾ oz whole wheat flour (¾ cup)
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
6 oz brown sugar (¾ cup)
4 oz vegetable oil ( ½ cup)
2 large eggs
2 tablespoons honey

Instructions

Preheat the oven to 350 °F and butter and flour a 9"x5" loaf pan. Line the pan in one direction with parchment paper, allowing it to hang over the sides.
Spread 16 oz zucchini (shredded) in an even layer on a paper towel. Cover with another paper towel and press to absorb the liquid. Let the zucchini set while you mix the batter.
Combine 3 ¾ oz all-purpose flour, 3 ¾ oz whole wheat flour,2 teaspoons cinnamon,½ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda in a mixing bowl and whisk to combine. Add 6 oz brown sugar to the dry mixture and toss to incorporate.
In another bowl, combine4 oz vegetable oil, 2 large eggs and 2 tablespoons honey. Add the zucchini.
Add the wet ingredients to the dry ingredients all at once and stir just until combined. Pour the batter into the prepared loaf pan
Bake until a toothpick comes out with just a few moist crumbs, about 45-55 minutes.
Cool in the pan for 20 minutes and then turn out onto a cooling rack to cool completely.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition