Whole Wheat Zucchini Bread

5 from 1 vote

Whole Wheat Zucchini Bread yields moist bread with all whole wheat flour - no mixer required. Flavored with cinnamon, cloves, and walnuts.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Snack

Cuisine: American

Servings:

Calories: 190kcal

Author: Leona Konkel

Equipment

wire whisk
grater
9x5 inch loaf pan (light colored metal)

Ingredients

3 cups shredded zucchini (~400 grams)
1 ⅔ cups sugar (333 grams)
⅔ cup vegetable oil (145 grams)
2 teaspoons vanilla
4 eggs
3 cups whole-wheat flour (360 grams) (all-purpose is fine too)
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cloves (optional)
½ cup chopped walnuts (60 grams; optional)

Instructions

Grease bottom only of 9x5-inch loaf pan. Place oven rack at the bottom position in the oven.
Whisk together shredded zucchini, sugar, oil, vanilla, and eggs, stirring until the eggs are thoroughly combined.
Use a rubber spatula to stir in flour, baking soda, salt, cinnamon, cloves, and baking powder. Smooth out any lumps of flour. Stir in nuts, if using
Pour into the prepared loaf pan. Bake 70-80 minutes at 350F on the bottom rack, until a toothpick inserted into the center (both into the crack and through the crust) comes out free of batter; a few crumbs are fine.
Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool the rest of the way.
Cool completely (at least 2 hours) before slicing and serving. I often cut thick slices and cut them in half.
Store slices in an airtight container. Mine stays good for at least 4 days, but how long the bread lasts depends on heat and humidity.

Notes

Consider using white whole wheat flour, which is also whole grain, if you're concerned about the bread being too "wheaty."

Both finely and coarsely grated zucchini work in this recipe; I prefer coarsely grated large shreds so I can see flecks of green. If using a large zucchini, do not include the inner seeds and membranes, as that will add too much moisture to the loaf.

Baking times can vary from batch to batch due to differences in moisture content of the zucchini. Be sure to test it with a toothpick.

Cover the loaf with aluminum foil if the top is browning too quickly.

This recipe can be baked in two 8x4-inch loaf pans for 50-60 minutes.

I use a light-colored aluminum pan. Reduce heat by 25 degrees for dark or glass loaf pans.

Frozen zucchini works. Thaw it before using, and include the extra liquid in the batter. Bake time may take a few minutes longer. Bread made with frozen zucchini seems to lose its moisture slightly faster; eat the bread within a few days.

Adapted from the 2000 Betty Crocker Cookbook

Calorie count is an estimate only.

Nutrition