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Ingredients
| eggs: 6 (beaten) |
| honey: 1 cup |
| light brown sugar (packed): 1 cup |
| canola oil - for salads, woks and light frying: 1/2 cup |
| vanilla extract: 1 tsp |
| whole wheat flour: 2 cups |
| all-purpose flour (unsifted): 4 cups |
| ground cinnamon: 2 Tbl |
| baking powder: 2 tsp |
| baking soda: 2 tsp |
| salt: 2 tsp |
| zucchini squash (grated): 4 cups |
| walnuts (chopped): 1 cup (optional) |
Whole Wheat Zucchini Bread
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
50 min -
Servings
36 serving(s)
Tags
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.