No Fail Whole Wheat Zucchini Bread
An easy, whole wheat zucchini bread that turns out great every time. Made healthier with more zucchini, less sugar and oil, and all whole wheat - but still that wonderful zucchini bread taste!
Servings: 1 loaf
Calories: 204kcal
Ingredients
- 1/2 cup brown sugar cane sugar and coconut sugar work, too
- 1 ½ cup shredded zucchini
- 1 egg
- 1/4 cup oil light olive, melted coconut, expeller pressed sunflower or walnut oils work
- 1/2 teaspoon vanilla
- 1 ½ cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chopped nuts totally optional, but we love it with walnuts
- sugar-cinnamon mixture or plain sugar, to dust pans (optional)
Instructions
- Heat oven to 350 degrees. Butter or oil a 8"x 4" loaf pan and coat with a teaspoon of sugar-cinnamon; tap out any excess sugar (while it's optional, this makes the loaf really good - trust me).
- In a mixing bowl beat together the sugar, zucchini, and egg. Add oil and vanilla; mix well.
- Add the dry ingredients and stir. Fold in the nuts, if using.
- Pour batter into prepared pan and sprinkle the top with a little raw sugar for more crunch, if desired. Bake for 45-50 minutes*, or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes. Remove from pan and cool completely on a rack.
Notes
*Bake about 22-25 minutes for mini loaves.
**This freezes really well- I've had it up to 6 months in the freezer with great results.
Chocolate Chip Variation:
- Add 3/4 cup chocolate chips at the same time as the nuts (or instead of the nuts).
Nutrition
Serving: 1slice | Calories: 204kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 215mg | Fiber: 3g | Sugar: 12g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
