Such a yummy moist bread filled with zucchini! I cut so much sugar from the typical recipe and it’s still plenty sweet! I also use whole wheat pastry flour for the added fiber and of course canola oil as my source of healthy fat. I absolutely love this recipe! The only problem is that my kids devour it before I even have a chance to freeze the second loaf!
Soft Wheat Zucchini Bread
Cuisinicity Tip: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
Author: Catherine Katz
Serves: 2 loaves
Ingredients
- 3 cups whole wheat pastry flour
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 3 large eggs (omega-3)
- 1 cup canola oil
- 1 cup white sugar
- 2 tsp vanilla extract
- 3 cups grated zucchini (about 3 medium zucchini, rinsed, unpeeled)
- 1 cup chopped walnuts (optional)
Instructions
- Grease (I use a little smart balance) and flour two 8 x 4 inch pans.
- Preheat oven to 325 degrees F .
- Sift flour, baking powder and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add sifted ingredients to the creamed mixture, and beat well.
- Stir in grated zucchini and nuts, if using, until well combined.
- Pour batter into prepared pans.
- Bake for 45 to 50 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes.
- Remove bread from pan, and completely cool.
martine says
October 16, 2016 at 6:14 amParfaitement parfait! even with the chocolate!! but I put less sugar to balance the sugar!! it’s just delicious ! still a recipe I will make for my old and étonnante mother!!! ah!ah! bonne journée de France! Martine
martine says
October 8, 2016 at 2:44 amhello ! it’s exactly what I was thinking, Greg! why do not add some chocolate inside? I’m going to try, let’s see!!! a good chocolate zucchini bread! let’s go!! thank you MRs cuisinicity! martine de France
Catherine Katz says
October 8, 2016 at 2:53 pmYou are welcome Martine gourmande, but don’t overdo with the chocolate, because it’s added sugar, so just remember to take that into account! 🙂
Greg says
February 18, 2015 at 12:45 pmHave you ever made chocolate zucchini bread with this recipe… wondering how to do that. Chocolate is healthy, right? 🙂
martine says
December 20, 2014 at 9:23 amencore une belle recette! mon imprimante n’a presque plus d’encre tant j’imprime vos recettes ! les unes plus agréables que les autres!
mais … comment faire son choix? ….. la réponse est aisée: pas de choix à faire , juste les faire toutes!!! MERCI pour ce feu d’artifice de recettes! à mes fourneaux!
Catherine Katz says
December 20, 2014 at 11:31 amHahaha! parfaite solution!!!
henry says
September 17, 2014 at 10:08 pmLooks great!
Greg says
September 13, 2014 at 3:21 pmreally delicious and a great way to use all the zucchini I have from the garden!
Catherine Katz says
September 14, 2014 at 6:32 amThanks Greg! Amazing how much zucchini this cake takes right?!!