Whole Wheat Zucchini Bread

Since this is southern Cal, just as I harvested the zucchini, my neighbor brought me some fresh lemons from her tree. So, I added some lemon juice and a bit of lemon zest. Also, I used sucanat and stevia for the sweetener. I only used whole wheat baking flour, as I had no white flour. So, I can hardly call this a review of the original recipe. Ha. However, the original recipe gave me the starting point I needed to get in the kitchen and grate that zucchini!

I made it twice, using shredded carrot and then shredded apple for part of the zucchini for extra flavour and sweetness.

I am the original recipe-maker and this is still my go-to favorite for zucchini bread. A couple of notes: I do use the large zucchini from the garden that are green and healthy. I peel them and seed them and then shred them in the food processor. The batter is not very moist until you add the shredded zucchini. I don’t worry about adding too much zucchini. Usually I have a food processor full and add it all. It makes the bread very moist and my family and friends all LOVE this quick bread. You can also use up your extra zucchini and bake up a batch of loaves to freeze. I freeze them in gallon freezer bags and take out a loaf whenever we need one.

This was just what I wanted to show Irish friends the great American tradition of zucchini bread (AKA courgette bread). I also made a few minor alterations: I used all 6 cups “strong” whole wheat bread flour; I used 1 cup of Splenda instead of honey; 3/4 cup of unsweetened applesauce (made with tart Bramley apples) – instead of most of the oil (Splenda can make things drier); 3 Tbsp. of oil; 1/2 cup of milk; 1 to 1.5 tsps. of nutmeg; 2.5 to 3 tsps. baking powder; 2.5 tsps. baking soda; 1/2 cup flaxseeds; 1.5 tsps. vanilla. Everything else was as in the recipe. Made two loaves and 11 muffins. Moist & sweet.

This recipe would be wonderful with Kamut wheat being it is a sweeter and a milder wheat that’s usually what I use when I am making a sweet bread.

I used half whole wheat instead of a third and it turned out really well! Might had coconut or pineapple next time too. The honey and brown sugar combo was a nice change.

this recipe is so delish! even my picky eater husband likes this! thanks! will def make it again. perfect pair for a cup of coffee during fall/winter!

Just hot out of the oven! Used all Whole Wheat (Common Spring) flour. Substituted as suggested the applesauce for oil. I packed the zucchini into the measuring cup like brown sugar would be packed.Zucchini is moist so I wanted to see if it would help. I use frozen grated zucchini in recipes and I don”t drain it. No extra moisture was needed fof this recipe. Tastes great! Baked it in 2 long bread pans 12×7 for 1 hour.

My breads turned out moist and flavorful. I liked that there is four cups of zucchini used. Thank you for the recipe.

I just made this but halved it and did muffins instead. The only thing I did different was add some chocolate chips so that my kids would eat them, lol. They are DELICIOUS! I followed the recipe exactly, just adding the choc chips. Very very good and one I will use again for sure!

Nice recipe! Like other reviewers, I made a few modifications to up the health content even further: 1. used applesauce instead of oil, 2. used white whole wheat flour instead of all purpose flour. Because all of the flour was some form of whole wheat, I added about a teaspoon of vital wheat gluten and everything rose wonderfully. I also found it necessary to add milk because the mixture was too dry otherwise – added about 3/4 cup almond milk. I also added a dash of nutmeg and cloves. YUM! Made it in loaf size, 9″ round cake pan, two mini-muffin trays, and one 6-count regular muffin tray.

Yum! Might want to check your loaves sooner so they don’t overbake. Even my toddler loved this.

This was the 1st recipe I saw. Looked so good, so I tried it. Incredible. I live at 5,000′ elevation, so no alterations necessary for high elevation. I liked the alternatives to using wheat & honey. I can see adding in grated apples or blueberries to this mix. My husband doesn’t care for alternative foods… he’s ate half the mini loaf in less than 2 minutes… I’d say this is a WINNER!

Ok… not my favorite. It was a little too dry for my taste

I made it according to the recipe, and my batter was much too dry (even though the zucchini was moist). So I added 1 cup of soy milk, which worked. I put a handful of raisins in and made the 3rd loaf as muffins. Overall good recipe–just needed more liquid. I like this lower fat version.

We love this recipe. The honey and brown sugar are such a nice addition. The first time, I followed the recipe, but did some in muffin tins for about 10 min. Delicious! The second time, I did try half white and half wheat flour and it came out a little dry. Next time, I’ll add a little more oil, zucchini, or some apple sauce to compensate.

Loved that this used up a lot of my giant zucchini. I did halve the brown sugar, and it was just the right sweetness for us. Also did half wheat, half white flour, with a little milk.

Light in color, moist and full of flavor. I made half as much and had two loaves.

I don’t quite know how to rate this. I agree w/ many reviewers who said that a recipe titled Whole Wheat–should be all whole wheat. That said, I followed the changes listed by Kate and this is FABULOUS!! 4.5 c. whole wheat pastry flour 1c milk 3 eggs raw sugar + 1 tbs molasses. Oh, and I added 1 tsp nutmeg. Thanks to the orginal poster and to Kate.

Mine came out a litte dry at 55 minutes. Also, for me the cinnamon was really overpowering. But a good thick bread for dipping in tomato soup.

I made some changes, to make it healthier: First, I cut the recipe down to 2/3. 3 eggs instead of 4 1/2 cup of unsweetened apple sauce instead of oil 3 cups of whole wheat flour 1 cup of all-purpose flour 1 1/2 tsp baking powder (because I changed the whole wheat flour ratio) 1 1/2 tsp baking soda (same reason as above) I didn’t have brown sugar or molasses. So I used white sugar and about 1/3 cup of milk. I made this recipe last night, and it gave me 3 loaves, which I cut into about 9 pieces each. In less than 24 hours, I only have 1 loaf left. My family LOVED this. Everyone first cringed at the thought of zucchini “tasting good”, but they wouldn’t stop eating it! Lightly toast, butter it lightly, and serve! I’m making this again in a couple days, for sure!