Moist Whole Wheat Zucchini Bread

Moist Whole Wheat Zucchini Bread

It’s pretty self-explanatory! But did I mention it’s made in one-bowl? Quick, easy, one bowl preparation! And as with all my breads and muffins, I try to stay away from highly refined white flour! If it’s enjoyed as a snack, I try to make it as healthy and as wholesome as possible! So this bread uses 100% whole wheat, and guess what, no one will ever know! It’s healthy, moist and delicious.


Wanted to share something that was on my mind. I came across a zucchini bread recipe the other day that claimed it had no added sugar because it was sweetened naturally with honey. I sent a message to that blogger, asking her to consider changing her description. I would love to hear from nutritionists out there, but honey is added sugar, and what’s more – all sugar is processed the same way by our bodies, whether it’s honey, white sugar, brown sugar, etc.

Ok, I’m totally getting carried away here with all the pictures, but I can’t get enough of all of these beautiful summer colours!

I added a few chocolate chips to the bread. And not the full 1/2 cup, not at all. Just a few spoonful’s as an extra special treat!

This bread is extremely moist and tender, without being greasy

I’m saying this because I know a few people who are making such great efforts to learn about nutrition and eat healthier and when you are just starting, things may seem completely overwhelming. So it’s important those people are given honest and accurate information, instead of being misguided.

Anyway, this bread is wholesome, much healthier than its white flour version and so delicious.

So let’s get cooking!

Yields10 Servings

 2 eggs
  cup olive oil
 1 tsp vanilla
 ½ cup liquid honey
  cup Greek Yogurt
 2 tbsp milk of choice
 ¾ tsp kosher salt (half as much if using fine table salt)
 1 tsp baking soda
 ¼ tsp baking powder
 1 tsp cinnamon
 1 ½ cups finely grated zucchini
 1 ½ cups whole wheat flour
 ½ cup additions of choice, optional, walnuts, chocolate chips, etc.

1

Preheat the oven to 350. Set your oven rack to the lower third of the oven. Line your 8x4 loaf pan with parchment, making sure it overhangs on the sides so that it becomes easier to remove your bread after it's baked.

Shred your zucchini finely and leave them on paper towels (or clean kitchen towel.) Do not squeeze them. But leaving it on a paper towel will take just the right amount of their moisture out.

2

Beat eggs, oil, milk, Greek yogurt, vanilla and honey. Whisk well until thick, off-white in colour and well blended. Sprinkle salt, baking soda, baking powder and cinnamon on top of the batter. Whisk it in well. Stir in zucchini.

3

Next, add the whole wheat flour. Fold it in gently but ensure it's well incorporated. When the flour is about 75% incorporated, stir in your additions, if using and then finish folding; fold only until incorporated and avoid overmixing.

Pour into the prepared pan. Run a wet butter knife in the middle of your loaf. This will make it look better and "break" in a more controlled manner.

4

Bake in preheated oven for 55-65 minutes (60 mins usually works for me) until the toothpick inserted in the centre comes out clean. The best way to test for doneness is with a digital thermometer inserted at 45° angle in the centre of the loaf - for a perfect loaf the internal temperature should be 202-206. My bread took 59 minutes and came out at 204°. It was perfect!

5

You can cool your bread on wire racks, or do what I do and cool it slightly in the pan for 15 minutes, then remove from the pan and wrap tightly with the plastic wrap. Cool in the fridge or at room temperature. This trick helps trap the steam and keep your bread extra moist!

Ingredients

 2 eggs
  cup olive oil
 1 tsp vanilla
 ½ cup liquid honey
  cup Greek Yogurt
 2 tbsp milk of choice
 ¾ tsp kosher salt (half as much if using fine table salt)
 1 tsp baking soda
 ¼ tsp baking powder
 1 tsp cinnamon
 1 ½ cups finely grated zucchini
 1 ½ cups whole wheat flour
 ½ cup additions of choice, optional, walnuts, chocolate chips, etc.

Directions

1

Preheat the oven to 350. Set your oven rack to the lower third of the oven. Line your 8x4 loaf pan with parchment, making sure it overhangs on the sides so that it becomes easier to remove your bread after it's baked.

Shred your zucchini finely and leave them on paper towels (or clean kitchen towel.) Do not squeeze them. But leaving it on a paper towel will take just the right amount of their moisture out.

2

Beat eggs, oil, milk, Greek yogurt, vanilla and honey. Whisk well until thick, off-white in colour and well blended. Sprinkle salt, baking soda, baking powder and cinnamon on top of the batter. Whisk it in well. Stir in zucchini.

3

Next, add the whole wheat flour. Fold it in gently but ensure it's well incorporated. When the flour is about 75% incorporated, stir in your additions, if using and then finish folding; fold only until incorporated and avoid overmixing.

Pour into the prepared pan. Run a wet butter knife in the middle of your loaf. This will make it look better and "break" in a more controlled manner.

4

Bake in preheated oven for 55-65 minutes (60 mins usually works for me) until the toothpick inserted in the centre comes out clean. The best way to test for doneness is with a digital thermometer inserted at 45° angle in the centre of the loaf - for a perfect loaf the internal temperature should be 202-206. My bread took 59 minutes and came out at 204°. It was perfect!

5

You can cool your bread on wire racks, or do what I do and cool it slightly in the pan for 15 minutes, then remove from the pan and wrap tightly with the plastic wrap. Cool in the fridge or at room temperature. This trick helps trap the steam and keep your bread extra moist!

Zucchini Bread
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