Ever 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!
Whole-Wheat Zucchini Bread
- 2 1/2 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
- 12 tablespoons butter melted
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2 1/2 cups zucchini grated
- 1 cup nuts chopped, optional – I have tried both pecans and almonds, although walnuts would be good too
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, melted butter, honey, and vanilla. Stir just until mixed then stir in the milk to loosen up the batter.
- Fold in the grated zucchini and chopped nuts if using. Spoon the 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!
- We recommend organic ingredients when feasible.
- Please note bake time varies depending on the pan you use!