Zucchini Bread made with all-purpose and whole wheat flour.
Do you have an abundance of zucchini right now? Then you are probably scrambling to find every zucchini recipe known to man. Here’s a new take on zucchini bread…Whole Wheat Zucchini Bread! This recipe uses a combination of white whole wheat flour and all-purpose flour. White whole wheat is lighter tasting than regular whole wheat. This recipe makes a perfect zucchini bread.
Three whole cups of shredded zucchini goes into this bread! This is key when you are trying to use up all your zucchini!
I often make several batches of this bread. Once it is cooled, I slice and then place loaves into freezer bags and pop them into the freezer. When needed, just pull out of freezer, thaw and eat!
Zucchini Bread made with all-purpose flour and white wheat flour
- 1 1/2 Cups Flour
- 1 1/2 Cups White Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 whole eggs
- 1/2 cup oil canola or vegetable
- 1 teaspoon vanilla
- 1 cup brown sugar
- 3 cups shredded zucchini
Mix all dry ingredients together into a large bowl.
In a separate bowl, mix eggs, oil, vanilla and brown sugar together.
Add to dry ingredients. Stir. The mixture will be very dry.
Add zucchini. Stir in. The mixture will still seem too dry. Wait a few minutes and come back to stir again. The zucchini will have begun to release its excess moisture.
Once all dry ingredients are incorporated, divide batter into 4 mini loaves (sprayed with non-stick spray)
Bake at 350 for 45 minutes for mini loaves - 55-60 minutes for full size loaves.
Makes 4 mini loaves or 2 regular loaves
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