Whole Wheat Zucchini Bread
Whole Wheat Zucchini Bread yields moist, tender bread. A simple, easy one-bowl recipe flavored with cinnamon, cloves, and walnuts.
Servings: 24
Calories: 175kcal
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
- 1 teaspoon cinnamon
- ½ teaspoon cloves (optional)
- ½ teaspoon baking powder
- ½ cup chopped walnuts (60 grams; optional)
Instructions
- Grease bottom only of 9-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. 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 comes out clean.
- Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool the rest of the way to lose additional steam.
- 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. 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 if the top is browning too quickly.
This recipe can be baked in two 8x4-inch loaf pans for 50-60 minutes.
I used a light-colored aluminum pan. Reduce heat by 25 degrees for dark or glass loaf pans.
Adapted from the 2000 Betty Crocker Cookbook
Calorie count is calculated in MyNetDiary and is an estimate only; it does not include walnuts.
Nutrition
Calories: 175kcal
