Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Whole-Wheat Zucchini Bread
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
- 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.
Notes:
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.
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