Turn all that extra zucchini into this delicious and easy whole grain zucchini bread. It takes just 10 minutes to prep, and about an hour to bake.
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I have a small garden plot in my backyard. I’ve had 3 good seasons of zucchini, beans, and tomatoes. Every year, I’m shocked at just how much zucchini pops up… all at once. Seriously, it happens every year, and surprises me every year. This year was no exception. To make room for yellow squash, for cucumbers, and for strawberries I only planted one zucchini plant. But it’s grown to become a monstrosity and produces about as much zucchini as my 3 plants from last year. It blows my mind. But it makes me happy.
If you haven’t planted a zucchini plant before, you may not be aware that these plants will produce multiple zucchini at once, and nothing for a couple weeks…. well or at least my plants have always done that. I probably harvested 10 zucchini over the past 2 weeks, and have zero that look like they’re close to harvestable over the next couple weeks. So you gotta get creative to extend your zucchini use without growing tired of it.
I’ve made summer succotash with it (so many times) but can’t remember to actually post it on the blog.. someday, because it’s 1. a fantastic way to use up whatever produce you have on hand, and 2. it’s pretty easy & sooo delicious. Sauteed zucchini, zucchini pancakes (like pancakes with zucchini in them), and now this whole grain zucchini bread. I based my recipe on King Arthur Flour’s simple zucchini bread recipe and made just a few tweaks to use what I already had on hand. If you’re not using King Arthur Flour’s baking recipes, you have to check them out RIGHT NOW. I’m yelling because it’s that important. They’re simple and always come out super delicious.
how this whole grain zucchini bread fits into my lifestyle
Not sure about you, but some days, all I want to do is take an hour and bake something. But I’m a lazy baker, I want a recipe that’s easy, that doesn’t require ALL the tools, one that is delicious and can last me a week or longer. This whole grain zucchini bread is fantastic because it’s easy, delicious, and is all of my snacks and breakfast for the week (or week +).
Topped with peanut butter or with a freshly picked peach, they’re quintessential summer and really delicious. I think I had 10+ taste testers and everyone loved how moist they were and that they were just sweet enough. I’ve been eating at least 1-2 slices per day for about a week, and am still not tired of it. That’s a good sign!
How it’ll make your life easier
Like I use it, this whole grain bread will serve as great snacks and breakfasts. Serve with a smoothie for a bigger breakfast, or with peanut butter to make an easy snack.
Quick Notes on This Recipe
- Press the water out of your zucchini so the batter isn’t too soggy
- throw in a handful of dark chocolate (or milk) chips for a fun addition
- Top with brown sugar and oats for an added hint of sweetness
- Try the cup of whole wheat flour, it’ll add a touch of sweetness & nuttiness to your zucchini bread. It’s delicious. I love baking with about 1/2 whole wheat & about 1/2 white flour to get a delicious flavor & texture in my baked goods.
Easy Whole Grain Zucchini Bread
- 3/4 cup brown sugar packed
- 2 tablespoons apple cider vinegar or milk or water
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup whole wheat flour
- 3/4 cup white all purpose flour
- 2 cups shredded zucchini
- Preheat oven to 350 degrees. Lightly grease 8 1/2" x 4 1/2" loaf pan (or spray with cooking spray).
- Grab a medium sized mixing bowl, add brown sugar, apple cider vinegar/liquid, canola oil, eggs, and vanilla to bow. Beat until smooth.
- In another medium mixing bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. Add to liquid ingredients.
- Stir zucchini into batter. Pour batter into greased loaf pan. Smooth top.
- Bake bread for 55-60 minutes, or until a toothpick comes out clean (from the center of the bread).
- Remove from oven, let cool for about 15 minutes, then turn it over onto a cooling rack to cool completely. Slice when cooled.
- Reheat or eat at room temperature. Serve with peanut butter or butter.
Let’s get chatty:
- What are your favorite recipes using zucchini?
- What would you eat with this whole grain zucchini bread
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