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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:
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(10)
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PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
Original recipe yield 3 - 8x4 inch loaves
SERVINGS
(
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Servings
US
METRIC
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)
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
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.
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
Reviewed on Jun. 9, 2008 by k00kykelly
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k00kykelly
Jun. 9, 2008
I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white, some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous!
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27 users found this review helpful
I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white,...
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Reviewed on Oct. 3, 2007 by
Shezzza
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Shezzza
Oct. 3, 2007
I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty, I halfed the recipe and made muffins instead of bread and they came out great! You could also add a tablespoon of orange zest if you wanted a little zip to them. Don't leave out the walnuts though, I think they are an important component.
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19 users found this review helpful
I was looking for something a little more healthy for breakfast. These definitely hit the...
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Reviewed on May 25, 2008 by
luv2cook
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luv2cook
May 25, 2008
I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids wouldn't like the 'healthier' version. But this whole wheat bread won hands down! Everyone loved it! It was much sweeter than what I was expecting, which was good for us, but might not be for some. But I usually add raisins to my zucchini breads instead of nuts, which could've added to the sweetness. So, if you want something tasty and healthy, this is the recipe to try!
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10 users found this review helpful
I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids...
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Reviewed on Aug. 4, 2008 by
VIRTUALESLIE
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VIRTUALESLIE
Aug. 4, 2008
Just for you people (like myself) who don't always read through the whole recipe before you start baking away - this requires a pot that can hold a minimum of 12 cups (between the flour, honey, sugar, eggs and zucchini). I ended up with a bunch of bowls that wouldn't fit the entire thing to the end. Since you are baking 3 loaves at once it gets hard to stir in the end so I used yet another bowl and threw it in my Kitchenaid. Maybe I am a weakling but then again that's what I bought that. So, can't say it never gets used :) The bread was done probably around 40-45 minutes, but I didn't take it out til the timer said at 50 - so note for next time. Also - even though there is honey and brown sugar this isn't a sweet bread. It's good just not sweet. So if you want some more sweetness in it I would replace it with regular sugar.
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8 users found this review helpful
Just for you people (like myself) who don't always read through the whole recipe before you...
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Reviewed on Oct. 1, 2007 by maryd
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maryd
Oct. 1, 2007
My husband and I loved this recipe. My breads usually sink down, but this kept its shape nicely. I just gave my copy to my mother-in-law to try, so I'll need to print out a new one. I made half the recipe, in my Pampered chef stone bread pan. It took a little over an hour. Delicious and even pretty healthy! Mary
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6 users found this review helpful
My husband and I loved this recipe. My breads usually sink down, but this kept its shape...
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Reviewed on Sep. 28, 2008 by ram5320
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ram5320
Sep. 28, 2008
I liked this recipe very much, but I did make a few small changes. Following the advice of some other reviewers, I used sugar instead of the honey, as I like the extra sweetness. I also used sunflower seeds in place of the walnuts, becuase I had them on hand. I also subbed coconut oil for the oil called for, it adds a rich flavor to baked goods. Otherwise, the recipe was great, I will definitely make it again!
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0 users found this review helpful
I liked this recipe very much, but I did make a few small changes. Following the advice of...
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Reviewed on Aug. 19, 2008 by Kristen
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Kristen
Aug. 19, 2008
Wonderful flavor!!!
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0 users found this review helpful
Wonderful flavor!!!
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Reviewed on Aug. 14, 2008 by tigerlily
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tigerlily
Aug. 14, 2008
I had to add about 1/2 cup of milk in order to be able to stir the batter. Turned out pretty good though, think next time I'll add raisins :)
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0 users found this review helpful
I had to add about 1/2 cup of milk in order to be able to stir the batter. Turned out pretty...
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Reviewed on Aug. 12, 2008 by Sherry R.
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Sherry R.
Aug. 12, 2008
This recipe makes a beautiful loaf and if fiber is what you are looking for well this is for you. Most Zuccihini Bread is moist and this is far that very dry. I dont know where the sweetness of the Honey and Brown Sugar when but it isnt in this bread. So neadless to say this isnt my new Zucchini Bread Recipe
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0 users found this review helpful
This recipe makes a beautiful loaf and if fiber is what you are looking for well this is for...
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Reviewed on Apr. 15, 2008 by Denise
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