Whole Wheat Zucchini Bread Recipe Recipe

Name: Whole Wheat Zucchini Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1 1/2 teaspoon baking pwdr; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1 c. whole wheat flour; 2 Large eggs; 2/3 c. vegetable oil; 1/4 c. honey; 1/2 teaspoon lemon juice; 1 1/2 c. shredded zucchini; 1/2 c. minced nuts; 1/4 c. raisins

Servings: persons

1 c. flour
1 1/2 teaspoon baking pwdr
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 c. whole wheat flour
2 Large eggs
2/3 c. vegetable oil
1/4 c. honey
1/2 teaspoon lemon juice
1 1/2 c. shredded zucchini
1/2 c. minced nuts
1/4 c. raisins

1
Sift flour, baking pwdr, baking soda, salt, cinnamon and allspice.
2
Stir in whole wheat flour.
3
Beat Large eggs, oil, honey and lemon juice with rotary beater till smooth and frothy.
4
Stir in zucchini.
5
Add in flour mix and stir well, but don't beat.
6
Stir in nuts and raisins.
7
Turn into greased 9 x 5 x 3 inch loaf pan.
8
Bake in 325 degree oven for 1 hour, or possibly till toothpick inserted in center comes out clean.

912

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. flour, 1 1/2 teaspoon baking pwdr, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Whole Wheat Zucchini Bread Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Zucchini Bread Recipe

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