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."
 
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photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
photo by buttercreambarbie photo by buttercreambarbie
Ready In:
1hr 10mins
Ingredients:
13
Yields:
1 9" loaf
Serves:
18
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ingredients

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directions

  • 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.

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Reviews

  1. nebraska75017
    I used the rest of the carrot 'leftovers' from my juicer after making carrot juice. Didn't really want to throw the 'rest' away and the result was very tasty and not over-sweet like so many recipes. Didn't quite use 1.5 cups, but a completely full (Pyrex) glass measure of the 'ground' carrots. Waste not, want not?
     
  2. Julie M.
    I did this one with both 2 cups of zucchini and 2 mashed overripe bananas, and used pumpkin pie spice instead of individual cinnamon and nutmeg (I know, I know). It turned out really moist and delicious, and not overly sweet. Probably my favorite version ever. I used honey and coconut oil.
     
  3. caldwell
    Delicious recipe-- better than I expected actually :-) good texture (in spite of all whole wheat flour) and great flavor
     
  4. Cheymd
    Great recipe! Want to try more healthy alternatives such as coconut oil, applesauce, and brainless flours like coconut or almond flour.. Made a double recipe and used up all of my juicer pulp. Kale, chard, carrot, apple, strawberry, Asian pear, kiwi, beets, and broccoli! Along with walnuts, I added about 1/4 cup of flaxseeds to round off the cup of nuts/seeds. Every one loves it! It's going fast and is great with my morning juice!
     
  5. liz.aperauch
    Very yummy! It didn't rise as far as I expected it to and 45 minutes baking was a gracious plenty. Flavor's good, consistency is what I expected and I like it. :-)
     
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Tweaks

  1. nebraska75017
    Used the left over carrot 'meat' after making juice! Yummy TWO times!
     
  2. Julie M.
    I did this one with both 2 cups of zucchini and 2 mashed overripe bananas, and used pumpkin pie spice instead of individual cinnamon and nutmeg (I know, I know). It turned out really moist and delicious, and not overly sweet. Probably my favorite version ever. I used honey and coconut oil.
     
  3. jamie.bova
    This is a great recipe. I appreciate that it is made with whole wheat flour and honey instead of refined sugar. I grated 2 medium zucchinis (should have weighed them, but forgot) and ended up with about 2 cups. I used all the zucchini, and it was just fine. Very moist. I used melted coconut oil and honey. I also used sliced dried apricots because I didn't have raisins. Wow! I'm going to do that again in a quick bread recipe. It added a lot of moisture and pockets of sweetness. Definitely making this again.
     
  4. Katie V.
    Loved this bread! I used the pulp from an orange bell pepper, 2 large carrots, 1/4 lime, an apple, 1 cup of broccoli florets, and a medium tomato, and it was absolutely delicious. Olive oil instead of butter, honey instead of sugar. This bread tastes a little like a dessert because of the amount of honey. Might want to cut back just a smidge if you don't want it sweet, but I also had a small amount of fruit in my pulp.
     

RECIPE SUBMITTED BY

In 2005 we moved into our dream home, the best part of which is 3 acres of land near a county greenway. I love the outdoors and camping, but I also love cooking. My favorite cookbook is Betty Crockers 2nd edition. It was a wedding present for my mom in 1956 and the cookbook I grew up with. I found one for me and each of my siblings on eBay. I have always wanted a home that I can invite people to. We love having people over for everything from sit-down dinners to roasted marshmallows around a bonfire.
 
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