Whole Wheat Zucchini Bread
Whole wheat zucchini bread offers moist, flavorful slices with warm cinnamon, raisins, and nuts, perfect for breakfast or snack, combining wholesome ingredients with a hint of sweetness.
Ingredients
- 2 eggs ⓘ
- 1/2 cup vegetable oil ⓘ
- 3 tablespoons molasses ⓘ
- 1/2 cup packed light brown sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
- 3/4 cup whole wheat pastry flour ⓘ
- 1/2 cup unbleached flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini, drained if watery ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Beat eggs in a large bowl.
- Add vegetable oil, molasses, light brown sugar, and vanilla extract; beat until smooth and thick.
- In a separate bowl, combine whole wheat pastry flour, unbleached flour, baking soda, baking powder, salt, and ground cinnamon.
- Add the dry ingredients to the egg mixture and stir until well blended.
- Fold in shredded zucchini, raisins, and chopped nuts.
Tips & Substitutions
For a lighter texture, consider using half regular flour and half whole wheat flour. You can substitute applesauce for the vegetable oil for a healthier option. If you prefer, swap out the raisins for dried cranberries or add a splash of orange juice for extra flavor. Ensure the zucchini is well-drained to prevent excess moisture in the batter.
Serving Suggestions
Serve slices of this whole wheat zucchini bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or a smear of butter. Enjoy it alongside a cup of herbal tea or coffee for a delightful breakfast or snack. For a delicious dessert option, try it with a side of Caramel-Choco Squares.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 10-15 seconds or toast for a crisp texture.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Zucchini Bread contains roughly 228 calories, with 1g protein, 32g carbohydrates, and 11g fat. It is a good source of vitamin A (19% of the Daily Value), dietary fiber (16% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1301mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour for this recipe?
Yes, you can experiment with different flours. While whole wheat pastry flour is recommended for its light texture, you can use all-purpose flour or a gluten-free blend if needed. Keep in mind that this may alter the final texture and flavor slightly.
How can I make this recipe vegan?
To make this zucchini bread vegan, replace the eggs with flaxseed meal or chia seeds mixed with water. Substitute the vegetable oil with coconut oil or applesauce, and ensure that the molasses is suitable for vegans. This will maintain moisture and add sweetness.
What can I add to enhance the flavor of the bread?
You can enhance the flavor by adding nuts such as walnuts or pecans, or spices like nutmeg and ginger for a warm touch. Adding chocolate chips can also provide a delightful sweetness that complements the zucchini. Experiment to find your perfect combination!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).