Best Moist Zucchini Bread Recipe with Whole Wheat
With most of the breads I make at home, I always want to add a little whole wheat flour to boost the health benefits. In this 100 percent whole wheat easy zucchini bread recipe, the wheat actually makes it better tasting!
Ingredients
- 3 cups shredded zucchini
- 1 2/3 cups sugar 335 grams
- 2/3 cups canola oil or 2/3 cups melted butter, cooled (149 grams)
- 2 tsp vanilla
- 4 eggs slightly beaten
- 3 cups whole wheat flour 390 grams
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees.
- Prepare two 8×4 bread pans by spraying them with baking spray.
- Wash zucchini, then using a box grater or food processor, shred the zucchini until it looks like slaw.
- In medium mixing bowl, sift together dry ingredients including flour, salt, spices, baking powder and soda,
- In large mixing bowl, stir together sugar, canola oil, vanilla, eggs, and shredded zucchini until combined.
- Add dry ingredients to wet ingredients and stir until no flour bits can be seen.
- Pour into prepared loaf pans and bake at 350 degrees for 40 minutes, until internal temperature reaches 195 degrees Fahrenheit, or a knife inserted into the center comes out clean. Cool for twenty minutes and remove from pan to wire rack. Enjoy!