Whole Wheat Zucchini-Nut Bread
Whole Wheat Zucchini-Nut Bread
(13)
|
rate this recipe » |
| dairy free, whole grain, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 16 slices |
Ingredients
- 2 large eggs
- 1/4 cup molasses
- 1/2 cup vegetable oil
- 1/2 cup granulated or brown sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour or King Arthur White Whole Wheat Flour
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup shredded, unpeeled zucchini (1 small to medium)
- 3/4 cup raisins (golden are nice)
- 3/4 cup chopped walnuts
Directions
1. Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment.
In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.
2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
3. Stir the dry ingredients into the wet mixture.
4. Stir in the zucchini, raisins and walnuts.
5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.
Reviews
- 11/06/2011
- Excellent recipe! I thought I had the best zucchini bread recipe before, but I was wrong. This will be my new go-to.
- 09/30/2011
- I question the amount of zucchini called for in this recipe in the ounces version. If you look at the volume version it says 1 cup grated zucchini and the ounces version calls this 8 1/4 ounces. The recipe for 100% Whole Wheat Zucchini Chocolate Chip Bread calls for 2 cups zucchini by volume and calls that 8 ounces by weight.
I am sorry for the confusion between these recipes. Thank you for bringing this to our attention, I will make sure that corrections are made. The correct weight for 1 cup of zucchini is 8 1/4 oz. ~Amy
- 08/12/2011
- Scrumptious!...made this today....well, sort of! I used dried pineapple instead of raisins because I keep forgetting to buy raisins. I used the half oil/half applesauce suggested by another baker, and only about 1/4 quarter cup pecans chopped super fine....but still finished with really good zucchini bread! I've been looking for a zucchini bread recipe using whole wheat and have tried a few with ho-hum results until today....THIS is the recipe I'll make again and again - quick, easy, delicious!
- 07/25/2011
- Perfection! I don't like nuts in bread, so I swapped them for some bittersweet chocolate and kept the nutty flavor by swapping almond extract for the vanilla. If you want to make this even healthier, swap unsweetened apple sauce for the oil.
- 07/19/2011
- Just took the first bite of this....wow!
- 04/12/2011
- This bread is so good. I have made it twice and it simply disappears! I omitted the raisins, used more zucchini, and a larger loaf pan! The results are outstanding. My neighbors love when I make it- I share it and it smells so good when baking!
- 03/11/2011
- Do you think this could be made with white whole wheat flour replacing the whole wheat pastry flour? If so, how would it change?
If you choose to use regular whole wheat flour, I would use cake flour in place of the all purpose flour. ~Amy
- 08/30/2010
- I just made this recipe for the first time but altered a few items based on my own baking preferences. I used brown sugar but did not pack it in since I added 1/2 cup cinnamon chips in place of the raisins, and I used maple syrup instead. I used half white whole wheat flour and half all purpose. I also doubled the recipe and made 24 muffins - baking them for 18 minutes at 375. They are perfect!
- 08/15/2010
- This was very good. Not one of the people who ate it even realized it was whole wheat. If you have some cinnamon flav-r-bites, I highly recommend adding them. They take it over the top!
- 04/27/2010
- Yummy! So delicious! I made some changes to suit my family's taste preferences and health needs, and it still came out great. I omitted the molasses, nuts, and raisins. I peeled the zucchini. I substituted one egg and two whites for the two whole eggs, and I substituted 1/4 cup oil and 1/4 cup unsweetened applesauce for the 1/2 cup oil. The first time I baked it I didn't notice the instructions to leave it in the pan for 20 minutes after it comes out of the oven. That step is critical because otherwise it won't be cooked enough. The second time I left it in the pan as directed and it was perfect. If you use fresh zucchini, the texture of the zucchini is noticeable in the bread (which I prefer). If you peel and grate the zucchini ahead of time and freeze it in advance , you can defrost it in the microwave on the day you are ready to make the bread and it works fine (include the liquid that comes out of the zucchini as it defrosts). However, the texture of the previously-frozen zucchini is almost undetectable in the finished bread-- a bonus if you're trying to sneak it in so picky family members will eat their veggies!
