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It’s time for #Breadbakers again and I’m so excited to host it this month. The theme I picked is ‘Breads using Summer Bounty‘. So any bread, quick or with yeast, using fruits, herbs and vegetables from your garden or fresh from the farmer’s market can be made. We have a delicious list of breads from the lovely bakers, don’t forget to visit their blogs (listed at the end of the post).

I planted a zucchini plant in my raised vegetable bed this year. It started flowering beginning of July and I was hoping for a bumper crop of zucchini. Little did I know that not all flowers become fruit. With no zucchini in sight even after 3~4 weeks, I started to panic. A quick google search even led me to think that there were no bees in our area to pollinate the flowers and I might end up zucchini-less after all. Then one day I saw these 2 big ones — not sure how I missed them the whole time. Then the next day I found a gigantic 13″ one — I might have to get my glasses checked now. I’m glad that my zucchini story ended on a positive note. Not sure if I’ll get more though — I see flowers but no tiny or big zucchinis 🙁

So I used one of my zucchini to make this yummy Wholewheat Zucchini bread. Recipe is from King Arthur’s ‘Whole Grain Baking‘ cookbook. Here, the classic zucchini bread is made all better because the moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.

The tiny bit of ground nutmeg and lemon zest show off the zucchini and if you use white whole wheat flour instead of the traditional flour, gives the bread a beautiful light golden color. It is great to serve for breakfast or as a quick snack.

Print Recipe
Wholewheat Zucchini Bread Yum
The classic zucchini bread is made all better because the moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.
Wholewheat Zucchini Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
  • 2 cups Wholewheat flour
  • 1 cup Bread flour
  • ¾ cup Sugar
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • ¼ tsp Nutmeg Ground
  • 2 Eggs Large (I used 2tbsp egg replacer whisked in 6tbsp water)
  • ¾ cup Milk (any dairy or non-dairy milk would work)
  • ¼ cup Oil
  • cups Zucchini , grated
  • ½ cup Raisins
  • ½ cup Walnuts , chopped
  • 1 tbsp Lemon zest , grated
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
  • 2 cups Wholewheat flour
  • 1 cup Bread flour
  • ¾ cup Sugar
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • ¼ tsp Nutmeg Ground
  • 2 Eggs Large (I used 2tbsp egg replacer whisked in 6tbsp water)
  • ¾ cup Milk (any dairy or non-dairy milk would work)
  • ¼ cup Oil
  • cups Zucchini , grated
  • ½ cup Raisins
  • ½ cup Walnuts , chopped
  • 1 tbsp Lemon zest , grated
Wholewheat Zucchini Bread
Instructions
  1. Preheat 350°F. Lightly grease a 9"x5" loaf pan.
  2. Whisk together the flours, sugar, baking powder, salt and nutmeg in a mixing bowl.
  3. Whisk the eggs (or egg replacer mixture), milk and oil in a small bowl.
  4. Stir in the wet ingredients into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
  5. Pour the batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
  6. Remove from the oven and cool in the pan for 15 minutes before taking it out of the pan and purring it on a wire rack to cool completely.
Recipe Notes

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Breads using Summer Bounty:

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34 thoughts on “Wholewheat Zucchini Bread for #BreadBakers”

  1. Pavani,Thank you so much for choosing this month’s #BreadBakers theme – it was perfect! Your zucchini bread looks perfect and I love your use of whole grains. Nicely done!

  2. How exciting that you actually used a zucchini you grew yourself, Pavani! Your bread is beautiful! Thank you so much for hosting this great theme.

  3. adding nutmeg and lemon zest must have added so much flavour to the bread. Looks good. Thank you for all your help Pavani.

  4. I had to laugh about missing those zucchini. I think they must appear over night because I could swear they weren’t there the previous day! This bread looks just amazing. Thank you so much for hosting this month. The challenge was a great choice!

  5. Thank you so much for hosting and for sharing this amazing recipe, that bread makes me want to reach thru the screen.

  6. Thank you so much for hosting this month. Isn’t it amazing how gardens can blossom all of the sudden and create food out of what seems like thin air? My little cherry tomato plant recently put me through the same feelings– I thought it had skipped a season of producing fruit but all of the sudden little tomatoes started to burst out of the plant overnight. Love it!

  7. What a lovely loaf backed with a balance of savory, sweet, and a hint of citrus.Thank you for hosting this month and picking such a wonderful theme.

  8. Thank you Stacy. I was beyond excited seeing my very first zucchini and it was great actually cooking/ baking with it.

  9. Thank you Cindy. After the 3 zucchinis I mentioned in the post, I don’t see any new ones as of yet. Hopefully they’ll grow super fast before the end of zucchini season 🙂

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