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| Whole Wheat Zucchini Bread |
"I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half."
Ingredients :
- 6 eggs, beaten
- 1 cup honey
- 1 cup packed brown sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 4 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 4 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 1H10M |
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- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
- In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.
Notes :
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