Community Pick
Whole Wheat Zucchini Bread
"This is very different from the usual zucchini loaves. First of all, it bakes into a round loaf and contains wheat. This is one of my favorites. One of my former neighbors used to bake a lot of items with wheat flour, and this is one of her own creations that she shared with me. Thanks Carol! Prep time allows for shredding the zucchini (I use my food processor)."
photo by Dessert Rose
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 round loaf
- Serves:
- 10-12
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 6 egg whites (you may use egg substitutes)
- 1⁄2 cup applesauce
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups fresh zucchini, unpeeled, shredded
- 1⁄2 cup walnuts, chopped (optional)
directions
- Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
- Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- Make a well in the center of this mixture.
- In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
- To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
- Stir in the zucchini until well combined.
- Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
- Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
- Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
- Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.
Questions & Replies
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Reviews
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This is amazing. It's so moist and delicious- and with every piece I marveled that there's no fat in the recipe. Thank you! -
Nice recipe. Super easy, and flexible! I had no butter milk so I just used fat-free. I only used 3/4 c. sugar, and added 1/2 c. choc chips. Also, I didn't have quite enough zucchini so I topped off with carrots. Every LOVED it and wanted seconds. Including the kids!
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this was fantastic! made it for my mom and mom-in-law for mother's day, and they thought it was amazing, too! i did add about a tablespoon of cocoa powder to the dry ingredients, and it gave a really good flavor. will make again, thanks! -
This is a positively scrumptous, outstanding, and extremely healthy bread! I just baked it, and the aroma of its baking can only be rivaled by the delicacy and soft spiciness of its taste. Thank you so much for this wonderful recipe; I shall make zucchini bread this way from now on. I did omit the walnuts, but next time I may try adding them to the batter, or perhaps I shall experiment with some raisins. Oh, the excitement! :) -
Oh wow. This is superb. I really wish I could give it 6 stars. In case anyone had wondered: you can use lowfat buttermilk - it works great. I subbed with Pecans (It's a Texas thang...) and used 1 cup whole wheat flour, 1/2 cup white flour and 1/2 cup soy flour with a tbl of wheat gluten. Personal taste means I am always generous with the spices - cinnamon especially. I used a normal large loaf pan and baked for 47 minutes. I brushed with egg white and butter substitue 10 minutes prior to the finish to get a crunchier crust. Outstanding.......
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Tweaks
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YUM! I had one baggie of shredded zucchini to use up and decided to make this into muffins to eat on the way to church tomorrow...now I can't wait for morning! I didn't have cloves, so I just added 2t. of pumpkin pie spice instead of the seperate cinn., nutmeg and cloves. I baked the muffins for about 25 minutes and they are perfect! Moist and filling, but not heavy. Thanks for sharing such a great recipe!
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Cooked very evenly and was moist. I used 2 cups flour and added 1.5 tsp of wheat gluten so it wasn't too dense. I also substituted with 3/4 cups egg whites from a carton, low fat buttermilk and Splenda baking sugar with it's suggested non dairy dry milk and extra 1/2t baking soda. It still tasted good with all the low fat healthy substitutions. Next I'd like to try this with banana instead of zucchini. -
This is a fantastic recipe to use as a base. I used this recipe to make 12 muffins instead of an actual "bread." My modifications include: 1 1/2 cups whole wheat flour, 1/2 cup all purpose flour. I also used 1 cup Egg Beaters Egg Substitute instead of the egg whites, and 1/2 cup fat free sour cream instead of the buttermilk. Added 6 oz of mini chocolate chips to please my daughter.. and baked at 350 for 24 minutes.
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Excellent zucchini bread. I used 1 1/2 cups whole wheat flour and just 1/2 cup regular flour. I used 2 cups shredded zucchini (that's how much I ended up with) and golden raisins instead of the walnuts. I think this is going to be my new zucchini bread recipe. Thanks so much for sharing. -
This has gotta be the best zucchini bread recipe I've ever tried! It's light and fluffy, moist, and bursting with flavor. I made lots of substitutions due to lack of listed ingredients. I started with less white flour...about 2/3 cup, then added whole wheat pastry flour to fill the 1 cup measure. The remainder of the flour was whole wheat. I used lowfat milk with a tablespoon of lemon juice in place of the buttermilk, reduced the sugar to 1/4 cup, then added 2/3 cup of Splenda plus a scant 1/2 tsp extra of Baking Soda, waiting til the end to stir the Splenda into the batter. I also added a tsp of dried orange peel to the liquid, and substituted allspice for the nutmeg. My last substitution was the pan...I didn't have a round 9" pan so used a square 9" pan, then cut it diagonally into triangular serving pieces and served with lowfat soft cream cheese. Absolutely Delicious!
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