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Whole Wheat Zucchini Bread

SUBMITTED BY: cpasallie PHOTO BY: k00kykelly

"I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.5 star rating.
Read Reviews (10)
PREP TIME  20 Min
COOK TIME  50 Min
READY IN  1 Hr 10 Min
Original recipe yield 3 - 8x4 inch loaves

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 6 eggs, beaten
  • 1 cup honey
  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 4 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups grated zucchini
  • 1 cup chopped walnuts (optional)

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
  2. In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
  3. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by k00kykelly
I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by Shezzza
I was looking for something a little more healthy for breakfast. These definitely hit the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by luv2cook
I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by VIRTUALESLIE
Just for you people (like myself) who don't always read through the whole recipe before you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2007 by maryd
My husband and I loved this recipe. My breads usually sink down, but this kept its shape... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by ram5320
I liked this recipe very much, but I did make a few small changes. Following the advice of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by Kristen
Wonderful flavor!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by tigerlily
I had to add about 1/2 cup of milk in order to be able to stir the batter. Turned out pretty... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2008 by Sherry R.
This recipe makes a beautiful loaf and if fiber is what you are looking for well this is for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Denise