Whole Wheat Zucchini Bread Recipe
A less sweet zucchini bread made with whole wheat. Perfect for breakfast for with a salad.
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.
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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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!