Truely whole wheat zucchini bread

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growyourown 0

"Frustrated with not being able to find a zucchini bread recipe made with all whole wheat and less sugar I came up with this one. It is deliciously moist and not overly sweet or heavy, due to the use of whole white wheat versus whole red wheat. With some experimenting you could easily replace some of the flour with other flour types like spelt. I really like that I can feed the kids (and myself of course!) this bread without feeling guilty of loading them with refined grains and a lot of sugar."
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  1. Preheat the oven to 350 degrees F. Grease 2, 1 pound loaf pans (8 x 4in).
  2. In a large bowl or standup mixer beat the eggs. Add the apple sauce, honey, sugar, oil and vanilla and beat until well combined. In a separate bowl mix the whole wheat flours, baking powder, baking soda, cinnamon, and salt. Gently stir the flour mixture into the wet ingredients just until moistened. Squeeze the moisture from the zucchini and stir it and the nuts, if using, until everything is evenly mixed, being careful not to over mix. Let the batter rest for about 10-15 minutes to allow the flour to absorb the moisture of the zucchini. Divide the batter between the two pans.
  3. Bake for 40 to 45 minutes or until a knife inserted into the middle, all the way to the bottom of the pan, comes out clean. Cool in the pan for 5 minutes and then turn out onto a wire rack to cool.



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