Recipe: Whole-Wheat Zucchini Bread

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Recipe: Whole-Wheat Zucchini Bread from 100 Days of Real FoodEver since I made this recipe we have a fear that our 5-year-old is going to turn into a piece of zucchini bread!  She cannot stop eating it. She actually said she was sad about something the other day, but eating a piece of zucchini bread would make it all better. And can you tell that I couldn’t even get a picture of a whole loaf (the back-end is missing) because suddenly there is no restraint in our house when it comes to this bread! I have to admit it really is good and tastes so similar to the recipe I used to make that was full of sugar. Granted this one does have a decent amount of honey in it so you shouldn’t sit down and consume an entire loaf in one sitting, but the fact that this is approved during our “100 Days of Real Food” makes me so happy!

 

Recipe: Whole-Wheat Zucchini Bread from 100 Days of Real Food

 

4.0 from 55 reviews
Whole-Wheat Zucchini Bread
 
Zucchini Bread
Ingredients
  • 3 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
  • ¾ cup oil (I used coconut oil)
  • ½ cup honey
  • 1 teaspoon vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)
Instructions
  1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
  2. Blend the dry ingredients.
  3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
  4. Fold in the grated zucchini and chopped nuts if using. Pour 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!

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521 comments to Recipe: Whole-Wheat Zucchini Bread

  • Sheryl

    Have you made these as mini muffins? I like to be stingy with my little ones ;)

    • Michaela

      Hi Sheryl! I made some mini muffins this morning and they turned out to be delicious! I would just keep an eye on them in the oven and reduce the cooking time by a couple of minutes.

  • Michaela

    Hi Lisa! I just wanted to let you know we began the 100 days of real food challenge on January 1st. We have cleared out virtually all our junk/”non-real” foods from the cabinets and replaced them with wholesome, mostly organic alternatives. (It was pretty challenging and eye opening to read through all the ingredients at the grocery store for the first time and find things that are on the approved list. We’ll get there:)) I’ve ordered your book and my family is very excited about finding new recipes to try out. Today we made the whole-wheat zucchini muffins and they were delicious! Thank you for inspiring this change in our family.

  • when can I buy the hard cover book? I love your recipes and the good things you do to help us be healthy.

  • Carly

    I too had problems with the batter being more like a big blob. I had to add a 1/2 cup of water to make it more like batter. I didn’t use coconut oil so I know that wasn’t the problem. My zucchini was pretty dry so that may be it. I think I’ll mix the wet ingredients first next time & add the flour to it. I might cut it to 2 1/2 cups flour as well. Either way, after adding the water it thinned out a bit and the finished product came out just fine.

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