Wholewheat Zucchini Bread

Pavani Nandula
Pavani Nandula|
Last updated on Jan 13th
The moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.
  • Prep Time0Minutes
  • Cooking Time60Minutes
  • Serves4people

Recipe Ingredients

  • Wholewheat flour - 2 cups
  • Bread flour - 1 cup
  • Sugar -  cup
  • Baking powder - 1 tbsp
  • Salt - 1 tsp
  • Ground Nutmeg - ĵ tsp
  • Eggs - 2 large (I used 2 tbsp egg replacer whisked in 6 tbsp water)
  • Milk -  cup (dairy or non-dairy milk)
  • Oil - ĵ cup
  • Zucchini - 1 ½ cups grated
  • Raisins - ½ cup
  • Walnuts - ½ cup chopped
  • Lemon zest - 1 tbsp grated

Recipe Preparation

  1. Preheat the oven to 176 degree celsius. Lightly grease a 9"x5" loaf pan.
  2. Take a large bowl and whisk in the flour, sugar, baking powder, salt and nutmeg together.
  3. Separately, whisk the eggs, milk and oil together in a small bowl.
  4. Pour the wet ingredients into the dry ingredients until everything is evenly moistened; Also add in the zucchini, raisins, walnuts and lemon zest and give it a good stir.
  5. Pour this batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
  6. Once cooked, remove from the oven and cool in the pan for 15 minutes. After this time period, take the bread out of the pan and leave it on a wire rack to cool.
  7. Serve warm with hot tea or coffee.
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