Whole-Wheat Zucchini Bread
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Whole-Wheat Zucchini Bread
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This Whole-wheat Zucchini Bread recipe is a great way to get picky eaters to eat their veggies—they won't even notice. This recipe can also be made as muffins if you'd like and freezes well to enjoy later.
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Ingredients
- 2 1/2 cups whole-wheat flour I used King Arthur's white whole-wheat flour
- 1 tablespoon cinnamon
- 1 ½ teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- 12 tablespoons butter melted
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2 1/2 cups zucchini grated
- 1 cup nuts chopped, optional – I have tried both pecans and almonds, although walnuts would be good too
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Instructions
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, melted butter, honey, and vanilla. Stir just until mixed then stir in the milk to loosen up the batter.
- Fold in the grated zucchini and chopped nuts if using. Spoon the batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.- If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.- For one larger loaf pan bake for 50 – 60 minutes.- For muffins bake for 15 - 20 minutes.Enjoy and don't forget to freeze the leftovers!
Notes
- Please note bake time varies depending on the pan you use!
- We recommend organic ingredients when feasible.
- Please note bake time varies depending on the pan you use!
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