Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Whole-Wheat Zucchini Bread



  • 3 cups whole-wheat flour I used King Arthur’s white whole-wheat flour
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup butter melted
  • ½ cup honey
  • 1 teaspoon vanilla
  • 3 cups zucchini grated
  • 1 cup nuts chopped, optional – I have tried both pecans and almonds, although walnuts would be good too


  1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
  2. Blend the dry ingredients.
  3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
  4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
    – If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
    – For one larger loaf pan bake for 50 – 60 minutes.
    – For muffins bake for 15 – 20 minutes.




I typically use coconut oil in place of the butter.

Rather than grating the zucchini I will often put it in my mini chopper/food processor.

I usually make these as mini muffins. I get more than 2 dozen and will freeze a lot of them so that I have some on hand.