Whole Wheat Zucchini Bread

This was a recipe that I made in the hopes that my Zucchini Bread loving partner wouldn’t notice that it was ‘healthy’. It also made a super good impression on me while i was flipping through my new cookbooks, namely, The Newlywed Cookbook. This zucchini bread is made entirely from whole wheat flour (bleached). The texture rivals a bran muffin which is different compared to the traditional texture of an ‘all white’ zucchini bread. The recipe claims it’s perfect for freezing… I’ve frozen some for my brunch this saturday so we shall see if the claim stands to be true. (btw it’s Easter on sunday… i just realized that).

Golden Zucchini Bread

From The Newlywed Cookbook 

Makes 2 large loaves In July, when the garden is bursting with zucchini and the market is practically giving them away, make this slightly sweet bread with just enough veggies to make it good for you. This is divine eaten just a touch warm, with thick slabs of cream cheese spread on for the weekends. Farmer’s cheese or fresh ricotta, both high in protein and much lower in fat, make this a go-to breakfast treat as easy for everyday as it is elegant for breakfast with friends.

Ingredients

4 tbsp/55 g unsalted butter, plus more for the pans, at room temperature

1 cup/200 g lightly packed dark brown sugar

⅔ cup/130 g granulated sugar

3 large eggs

½ cup/120 ml grapeseed or vegetable oil

2 tsp pure vanilla extract

3 cups/400 g white whole-wheat/wholemeal flour

1½ tsp baking soda/bicarbonate of soda

½ tsp baking powder

1 tsp fine sea salt 1

tsp ground cinnamon

1 large zucchini/courgette, grated {about 3 cups/720 ml}

1 firm Bartlett/Williams pear, cored and grated {about 1 cup/240 ml}

¾ cup/85 g chopped toasted walnuts {about 3 oz}, plus more for garnish

¼ cup/40 g golden raisins/sultanas

2 tbsp sesame seeds

½ cup/120 ml farmer’s cheese, ricotta cheese, or cream cheese, for serving

Sliced figs or pears, for serving

Methods

Preheat the oven to 350°F/180°C/gas 4. Butter two 9-by-5-in/23-by-12-cm loaf pans/tins. Line them with parchment/baking paper, butter the parchment/baking paper, and set aside. Beat the butter and sugars in a stand mixer with the paddle attachment, on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine. Whisk together the flour, baking soda/bicarbonate of soda, baking powder, salt, and cinnamon in a medium bowl. Mix half the dry ingredients into the butter mixture and stir together. Stir in the remaining dry ingredients with a spatula, along with the zucchini/courgette, pear, nuts, raisins, and sesame seeds. Divide the batter between the prepared pans. Sprinkle with additional walnuts. Bake until the bread springs back when lightly touched, and a toothpick inserted into the center comes out dry with some crumbs, about 50 minutes. Cool on a rack 10 minutes. Remove from the pan, slice, and serve warm with a thick schmear of cheese and sliced figs.

10 thoughts on “Whole Wheat Zucchini Bread

  1. This sounds (and looks) really delicious…I have to admit…I’ve never made zucchini bread before, but after seeing this recipe, I think I need to give it a try! And so not fun about finding snow on my windshield this morning…it’s mid-April, right? haha

  2. This sounds (and looks) really delicious…I have to admit…I’ve never made zucchini bread before, but after seeing this recipe, I think I need to give it a try! And so not fun about finding snow on my windshield this morning…it’s mid-April, right? haha

  3. Made this last night and it is amazing! It definitely does not taste like it is good for you. I will be making this many more times… Oh and I didn’t have any raisins on hand so I used craisins.

  4. Made this last night and it is amazing! It definitely does not taste like it is good for you. I will be making this many more times… Oh and I didn’t have any raisins on hand so I used craisins.

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