Recipe: Whole-Wheat Zucchini Bread

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

 

3.9 from 58 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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  • Comments

    1. Jill Silverman |

      How many calories is each serving, please?

    2. Sara |

      Hi
      I was wondering if you have ever made this in a cake pan? If so, how would you adjust the recipe, temp, cook time?
      This looks like a great recipe!
      Thanks!

    3. Stephanie |

      about how many zucchini to make the 3 cups?

      • Amy Taylor (comment moderator) |

        Hi Stephanie. It depends on the size of the zucchinis. An average zucchini is about 2/3-3/4 cup grated. :)

    4. Linda |

      When you say coconut oil is that the solid unrefined coconut oil that you would have to liquify to make 3/4 cup? I’ve seen coconut oil in a bottle that looks like regular cooking oil but I’m not sure it’s as good.

      • Linda |

        Oh sorry! I didn’t see this same question on another post. I found the answer. Thank you !

        • Amy Taylor (comment moderator) |

          :) Stick with buying solid coconut oil and melting it. The liquid stuff is processed.

    5. Krista |

      My batter was really thick! More like dough…is that right?!

      • Amy Taylor (comment moderator) |

        Hi Krista. It is a thicker batter.

    6. Jaqueline |

      How do I modify if I won’t use nuts?

      • Amy Taylor (comment moderator) |

        The nuts are listed as optional. You could also replace them with a seed such as pumpkin.

    7. Priscila |

      Hi thank you! I am definitely going to try this…do you by chance have a Banana Bread recipe?

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