Recipe: Whole-Wheat Zucchini Bread

Pin It

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!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

499 comments to Recipe: Whole-Wheat Zucchini Bread

  • Sierra

    What am I missing here? I followed the recipe to a T and first off, there was no “batter”.. it was like a big thick blob. Adding the zuchinni in helped but..
    And, the flavor was so bland to me. Maybe this is what baking without sugar is supposed to taste like but I definitely didn’t feel confident enough to serve this to a classroom of 4 year olds. Any suggestions?

Leave a Reply

  

  

  

Rate this recipe (optional):