It’s that time of year! I saw the first of the oversized zucchinis at the green market last week so I grabbed one and mixed up a double batch of my whole wheat zucchini bread. I use half oil and half applesauce and it comes out tasting rich and moist. Everyone is always pleasantly surprised when I tell them it’s my healthier version of zucchini bread.
This zucchini bread freezes incredibly well. Wrap it in plastic wrap after cooling it for a few minutes in the pan. The plastic wrap will basically act as shrink wrap, sealing in the moisture. Keep it in your freezer for up to 4 months.
Serve it for brunch, dessert or with afternoon tea and coffee. I also make mini loaves and give them as favors or hostess gifts. It’s the best way to turn those huge zucchinis into a huge hit.
Whole Wheat Zucchini Bread
2 ½ C. whole wheat flour
¼ tsp. baking powder
2 tsp. baking soda
½ tsp. salt
4 tsp. ground cinnamon
3 eggs
½ C. vegetable oil
½ C. unsweetened applesauce
2 C. sugar
2 tsp. vanilla extract
2 C. grated zucchini
1. Preheat oven to 325 degrees. In a medium bowl, sift together first 5 ingredients (flour through cinnamon). Set aside.
2. In a large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with an electric mixer. Stir in zucchini. Add flour mixture in batches and stir until just combined (do not over mix).
3. Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides). Bake in the center of the oven for approximately 50 minutes for 4 mini loafs or 65-75 minutes for 2 regular loaves. Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan. Cool on wire rack or seal in plastic wrap to lock in moisture.
For more farmer’s market inspired recipes and stories visit: http://eatdrinkbetter.com/2008/07/22/farmers-market-fare-13/
This zucchini bread is fantabulous! The best I have ever had. Frankly, it’s hard to eat just one slice. The best thing about it is that since it’s a healthy version you can eat two slices without feeling guiltly. Thanks hiphostess, you take the stress out of party planning.
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This wass just the recipe I was looking for…. visitng my grandchildren up in Oregon and zukes abundant…made a dozen sm. cupcakes and a loaf….they were in heaven when they came home to their delicious treat…. hip TeTe
Another great recipe from the hip hostess. It’s great by itself or I sometimes spread cream cheese on it for breakfast. I love knowing that is made with all whole wheat flour.
made this and it was most excellent! Very tasty! Thanks!
This is a great recipe. I made it today, however the sugar is a bit much for me. I think you could actually cut it down to half because of the applesauce…just a thought! Thank you for your site! 🙂
Heather – Reducing the sugar is a good idea! Let me know how it turns out if you try it with that variation.
I made it and reduced the sugar to half. It came out great. Still sweet, but not too much. My boyfriend didn’t even notice the difference. 🙂
I found this recipe last year and it has become one of my favorites, but this fall, I altered it just slightly by replacing the zucchini with pumpkin! It’s now my favorite pumpkin bread, too! Another yummy thing I like to do is add chocolate chips! :o)
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We are on a low Glycemic Index (Diabetic) diet. I made this recipe substituting 3/4 cup egg beaters for the eggs and instead of 2 cup sugar I used 1/3 cup Sun Crystals and 1/3 cup Splenda Brown Sugar. SUper Yummy!!!!
I also made 1 loaf of bread from this recipe and 12 muffins… Just but liners in the muffin pan and scoop the batter in. As for how long to bake them that way…watch your oven as mine can be tricky! But they make a great treat for freezing!
Thanks for sharing this recipe, hope to try making my own fresh bread using a bread machine as I hear it is much better when fresh compared to buying from the supermarket. Will need to try it plain first and then with added zucchinis.
we just made these to celebrate my daughter’s 18 month birthday. I used half stevia and even added extra wheat bran and they are KILLER!! thank you, hip hostess!
Love this! I also used less sugar (1 1/2) and I also used yellow squash instead of zucchini, which gave it a totally different, super yummy taste!! Thanks!
This zucchini bread recipe is the best I’ve ever made! My 2 granddaughters helped me and both loved them. My 4 year old granddaughter even ran back in the house after my daughter picked her up just to get some to take home! THE BEST!!!!!
I put pumpkin seeds on it before baking. My family loved it.
Thanks for the great recipe. I was surprised as to how long I had to search for a Whole wheat & applesauce zucchini bread recipe. I wish I had seen the comments to reduce the sugar before I made it – but oh well – something to try next time. I substituted some of the flour for ground flax seed, which I typically do to most breads. Again – thank you!
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Thank you for this recipe. I replaced sugar with honey. I also added 2 tsp of nutmeg. Everyone loves it. This fall I’ll try squash/pumpkin instead of zucchini. Best, Sandra
I love this zucchini bread. I’ve made it at least a dozen times, and have tweaked the recipe a bit. i use a cup of sugar, and add a heavy handed cup of chocolate chips. i use a quarter of a cup of olive oil, and a quarter cup of a canola/coconut oil blend. it’s not quite as sweet, with a bit of chocolate, and it’s a bit more goey. Delicious!