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–+ servings
zucchini bread made with whole wheat flour from a recipe originally from Jane Brody.
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A Healthier Whole Wheat Zucchini Bread

This whole wheat zucchini bread recipe has less fat, less sugar and more fiber.
Course Breakfast
Cuisine American
Keyword whole wheat, Zucchini Bread
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Anna
Cost 5

Ingredients

  • 1 ¼ cup finely grated unpeeled zucchini
  • 1 ½ cups white whole wheat or whole wheat flour (measure by spooning into cup)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 large whole egg plus an extra egg white
  • 1 teaspoon vanilla
  • 6 tablespoons vegetable oil (generous ones) (75 grams)
  • ½ cup walnuts toasted and chopped

Instructions

  • Preheat oven to 350ºF. Grease a 9x5 inch loaf pan.
  • Lay the zucchini on a stack of paper towels. Press out some of the moisture and let it stand for about 10 minutes.
  • In a large mixing bowl, thoroughly stir together the flour, sugar, baking powder, soda, salt, cinnamon, cloves and nutmeg.
  • In a medium bowl, stir together egg white, whole egg, oil, zucchini and vanilla. Add this mixture to the flour mixture, stirring to combine them well. Stir in nuts. Pour batter into pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.