I don’t care for zucchini by itself, but like most people I’ll take it baked into bread. This recipe for Whole Wheat Zucchini Bread is particularly good and has some nutritional value as well. The original whole wheat zucchini bread recipe is from Jane Brody, but as usual I made some changes.
Instead of using half whole wheat and half white, I used King Arthur’s White Whole Wheat. I also drained the zucchini on paper towels for about 10 minutes, which may have been why the batter was so very thick. Not that it was a problem, because the zucchini bread was very good in the end. It had a soft, not-too-sweet interior and a lumpy, bumpy, almost cookie-like crust. Hopefully Fuzz will eat some for her snack.
Toasting Nuts in Microwave
Finally, I’ve started toasting nuts in the microwave again. Every microwave is different, but I’ve found that if I put a handful walnuts or pecans on some paper towels and toast for 1 minute and 40 seconds at 50% power, I get nicely toasted nuts. Sometimes I use 40% power, depending on the nuts. Pecans are better at 40%. The trick is not using full power because in modern microwaves, nuts tend to burn. It might take some experimenting with different power settings on your microwave, but you really can toast small amounts of nuts in it if you figure out the right setting.
- Bran Cake Bread
- Zucchini Bread with a Cream Cheese Filling
- Cranberry, Walnut & White Chip Zucchini Cookies
- Maple Honey Zucchini Bread
- Chocolate Zucchini Cake in a Loaf Pan
Recipe
A Healthier Whole Wheat Zucchini Bread
Anna
Pin Recipe
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
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Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.
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Lay the zucchini on a stack of paper towels. Press out some of the moisture and let it stand for about 10 minutes.
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In a large mixing bowl, thoroughly stir together the flour, sugar, baking powder, soda, salt, cinnamon, cloves and nutmeg.
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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.