WHOLE WHEAT ZUCCHINI OR CARROT BREAD
You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.
Provided by Kate 8
Categories Quick Breads
Time 1h10m
Yield 1 9" loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil and honey, then add eggs, vanilla and zucchini.
- Sift dry ingredients and add to zucchini mixture.
- Add nuts last.
- Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Nutrition Facts : Calories 150.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 20.7, Sodium 144.4, Carbohydrate 16.6, Fiber 1.7, Sugar 8.3, Protein 2.8
WHOLE-WHEAT ZUCCHINI BREAD
This Whole-wheat Zucchini Bread recipe is a great way to get picky eaters to eat their veggies-they won't even notice. This recipe can also be made as muffins if you'd like and freezes well to enjoy later.
Provided by Lisa Leake
Categories Breakfast Snacks & Appetizers
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, melted butter, honey, and vanilla. Stir just until mixed then stir in the milk to loosen up the batter.
- Fold in the grated zucchini and chopped nuts if using. Spoon the batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.- If using smaller pans bake for 30 - 40 minutes. I was able to fill four of my small loaf pans.- For one larger loaf pan bake for 50 - 60 minutes.- For muffins bake for 15 - 20 minutes.Enjoy and don't forget to freeze the leftovers!
Nutrition Facts : Calories 4074 kcal, Carbohydrate 448 g, Protein 96 g, Fat 232 g, SaturatedFat 102 g, Cholesterol 857 mg, Sodium 4263 mg, Fiber 57 g, Sugar 150 g, ServingSize 1 serving
CHOCOLATE WHOLE WHEAT ZUCCHINI BREAD
I tweaked HeatherFeather's Recipe #61794 whole wheat zucchini bread to make this and wanted to post it to see what the nutritional values are.
Provided by Nado2003
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
- Preheat the oven to 350°F
- Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- Make a well in the center of this mixture.
- In another bowl, beat eggs until foamy (not too much- just foamy).
- To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
- Add the zucchini to the wet ingredients and stir until well combined.
- Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
- Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
- Cool bread in pan for about 20 minutes, then remove and devour.
Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 46.9, Sodium 249.3, Carbohydrate 38.1, Fiber 3.2, Sugar 18.1, Protein 5.4
HEALTHY ZUCCHINI BREAD
A tender whole grain loaf of naturally sweetened zucchini bread made with crushed pineapple.
Provided by Kristen Chidsey
Categories Bread
Time 1h15m
Number Of Ingredients 12
Steps:
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
- Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
- Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
- Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
- Store the cooled bread in the fridge for up to 5 days.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 202 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
WHOLE WHEAT ZUCCHINI BREAD
This is very different from the usual zucchini loaves. First of all, it bakes into a round loaf and contains wheat. This is one of my favorites. One of my former neighbors used to bake a lot of items with wheat flour, and this is one of her own creations that she shared with me. Thanks Carol! Prep time allows for shredding the zucchini (I use my food processor).
Provided by HeatherFeather
Categories Quick Breads
Time 55m
Yield 1 round loaf, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
- Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- Make a well in the center of this mixture.
- In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
- To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
- Stir in the zucchini until well combined.
- Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
- Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
- Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
- Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 194.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.5, Sodium 308.9, Carbohydrate 42.7, Fiber 2.4, Sugar 21.2, Protein 5.8
100% WHOLE WHEAT ZUCCHINI BREAD
This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves
Provided by stephiefae
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
- In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
- Add dry ingredients to wet, stirring to combine well.
- Add chopped nuts.
- Bake at 350°F for 45/50 minutes.
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