Whole Wheat Zucchini Bread

Submitted by Bozeman Chef

"I use fresh ground flour which makes it light and delicious and healthy too!"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Yields: 2 loaves
• Serves: 20

ingredients

• 2 lbs zucchini, grated (~ 2 medium)
• 1 cup sugar (up to 1-1/3)
• 2 tablespoons sugar (up to 1-1/3)
• 4 cups whole wheat flour
• 6 tablespoons ground flax seeds
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 cup plain yogurt
• 2 tablespoons lemon juice
• 4 large eggs
• 1⁄2 cup walnuts or 1/2 cup pecans, chopped

directions

1. Grate zucchini.
2. Mix zucchini with 4 T sugar.
3. Drain in fine mesh strainer over bowl for 30 minutes.
4. Whisk together dry ingredients.
5. Mix together zucchini, lemon and yogurt separately.
6. Beat eggs in kitchenaid.
7. Add half of dry mixture to eggs and mix lightly.
8. Add 1/3 zucchini mixture.
9. Add half of remaining dry mixture.
10. Add 1/3 zucchini mixture.
11. Add rest of dry mixture
12. Add rest of zucchini mixture and nuts.
13. Split into 2 9-inch loaf pans that have been sprayed with baking spray.
14. Bake in preheated oven at 350 convection for 50 minutes.

Reviews

[Chef Nay]

I prepared this a couple of weeks ago. Getting ready to make it again. I used spelt flour rather than whole wheat due to a wheat allergy. I squeezed the juice out of the zucchini, based on other recipes I have tried. I think that was a mistake, made for a really thick batter. Still good though. I made this in muffin pans. Makes for a great breakfast on the run :) Thanks for a great recipe!