Simply Whole Kitchen

August 9, 2012

Whole Wheat Zucchini Bread

Did you know yesterday was National Zucchini Day?  I had no idea but was happy to participate in the celebration of this delicious vegetable with a loaf of homemade whole wheat zucchini bread! YUM!
We have a vegetable garden in our backyard but I've had lots of trouble growing zucchini.  I don't know if it is the sun (too much/too little?), the water amount (too much/too little?) or something else we did but the plants will grow and flower but don't produce any vegetables. Thankfully our local farmer's market usually has many stands full of beautiful zucchini ready to go!

I am a big fan of sneaking vegetables into other delicious dishes (like maybe my dark chocolate zucchini brownies!) and this is a simple and appetizing way to get anyone to eat some greens without thinking twice about it!  This is also a great way to sneak some whole wheat into your diet.  This bread is super moist giving it the perfect (almost 'white bread' tasting) texture.
Whole Wheat Zucchini Bread
adapted from 100 Days of Real Food
3 c whole wheat white flour
1 tbsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
3/4 c coconut oil (or vegetable oil)
1/2 c skim milk
1 tsp vanilla
3 c grated zucchini (about 2 medium zucchini or one XL)
1 c chopped pecans

Preheat your oven to 325 degrees. Combine all of your dry ingredients in one bowl and all of your wet in another (except for the zucchini and nuts).  Form a well in the center of the dry ingredients.  Add the wet ingredients and stir to combine (don't over mix).  Add the grated zucchini and nuts and stir to combine.   Pour the dough into a greased loaf pan and bake at 325 for 35-40 minutes. Enjoy!


Blogger Unknown said...

Hey, Just wanted to let you know that you left out of the recipe any sort of sweetener.

July 8, 2013 at 8:06 PM  

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