Whole-Wheat Zucchini Bread
Try this Whole-Wheat Zucchini Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking soda
- 3 cups grated zucchini
- 1 tablespoon cinnamon
- 1/2 easpoon salt
- 3 cups whole-wheat flour (i used king arthur's white whol
- 1/4 easpoon baking powder
- 3/4 up oil (i used coconut oil)
- 1/2 up honey
- 1 cup chopped nuts (optional – i have tried both pecans although walnuts would be good too)
- Carbohydrate 37.0868700127533 g
- Cholesterol 746.775 mg
- Fat 280.182390000196 g
- Fiber 8.23379997807621 g
- Protein 19.8734400006314 g
- Saturated Fat 177.086910000055 g
- Serving Size 1 1 recipe (1092g)
- Sodium 2385.51300000158 mg
- Sugar 28.8530700346771 g
- Trans Fat 19.742955000092 g
- Calories 2679 calories
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, oil, honey and vanilla. Stir just until mixed – do not overmix.Fold in the grated zucchini and chopped nuts if using. Pour 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!
