Got zucchini? Trying to figure out what to do with it? Make some zucchini bread! With this lightened up recipe you don’t even have to feel guilty about eating it. Well, not too guilty, I guess.
When zucchini is plentiful in summer time, you can always grate it and freeze it for later use. Just bag it up in the amount you need for a recipe, and pop it in the freezer. When thawed, you can use the squash and any liquid that comes out of it in your favorite bread recipe. Like this one, for instance.
With white whole wheat flour this bread is downright wholesome. You can add walnuts, or chips to the batter for two different tastes. Or throw caution to the wind and add both! This recipe has reduced sugar, so if you want it sweeter you can always add more.
Whole Wheat Zucchini Bread Print This Recipe
Adapted from several recipes
Whole Wheat Zucchini Bread
2-1/2 cups white whole wheat flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup vegetable oil
1-1/2 cups sugar
2 tsp vanilla extract
2 cups grated zucchini
1/2 cup chopped nuts (optional)
1/2 cup semi sweet chocolate chips(optional)
1. In a medium bowl, sift together flour, baking powder, soda, salt and cinnamon. Set aside.
2. In a large bowl, combine eggs, oil, sugar and vanilla. Beat well. Add zucchini, dry ingredients and nuts or chips. Mix well.
3. Grease and flour two 8″ x 4″ loaf pans. Bake at 325 degrees for approximately 1 hour, until toothpick inserted in bread comes out clean.
Nutrition Facts (with walnuts added)
Nutrition (per serving): 199 calories, 101 calories from fat, 11.6g total fat, 26.4mg cholesterol, 217.4mg sodium, 98.6mg potassium, 22.5g carbohydrates, 1.9g fiber, 12.9g sugar, 3g protein, 16.9mg calcium, 1g saturated fat.