Every vegetable enthusiast has a special place in her heart for the humble zucchini bread. It's one of those cherished ways to make a dent in the inevitable onslaught of summer squash, and it's always fun to sneak healthy (green!) food into baked goods. The only problem is that most zucchini breads have a lot of white. White flour and white sugar, that is. It's really hard to find a recipe that uses 100% whole wheat flour, people just seem afraid that the result will be inedible without some refined, bleached flour. In the pursuit of a healthier, happier zucchini bread, I decided to take on those critics. Also, I still have the better half of a 50 lb bag of whole wheat flour in my kitchen cupboard. Full disclosure.
I'm not going to lie, I'm really proud of this recipe. It was, as these things have been going lately, greatly accidental, but this time I measured my ingredients and was rewarded with something well worth making and passing on. In addition to using only whole wheat flour, I used maple syrup instead of white sugar, and I used a combination of fats - good cream butter and some raw coconut oil, melted down and mixed with fresh eggs. I added the zest and juice of one lemon (note to parents: bring more lemons when you visit, I'm almost out! And some figs, while you're at it!). It's all pretty simple, but, trust me here, this is the best zucchini bread ever. Hands down. And packed into the whole-wheat,maple-y goodness is 3 packed cups of grated zucchini. I don't really know what made it so good, but it's moist, decadent, and just the right mount of sweet. I think this will become a summer staple around my house, and it should freeze really well.
Lesson learned, we shouldn't be afraid of 100% whole wheat. It can lead to some pretty fabulous recipes.
Eat well!
100% Whole Wheat Maple Zucchini Bread
3 Eggs
1/2 cup melted butter
1/2 cup raw coconut oil, melted
1 1/4 cup real maple syrup
Zest and Juice of 1 Lemon
3 cups well packed Shredded Zucchini
2 1/2 cups Whole Wheat Flour
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
Preheat oven to 325.
In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!
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32 comments:
I was just preparing for the onslaught of massive zucchini production here in our garden. This is a very welcome recipe! I've had great success with applesauce as sub for oil in pumpkin bread, but haven't tried the coconut oil. Does it lend a tropical coconut flavor?
I'm definitely going to give this a whirl. Thank you!
I can imagine that the maple flavor was wonderful in your bread! I have a lot of zucchini right now I'll have to give your recipe a try!
Lelo - You don't really taste the coconut oil, unless you're really searching for it. I bet you could replace some of the oil here with applesauce - or maybe a really ripe banana! Let me know how it works for you!
ungourmet - The maple really is nice. I think I might try molasses next time - and maybe add some ginger, for a spice-cake flavor. Good luck!
that looks like a great recipe and the texture looks perfect!
You are right, there is indeed a place in my heart for the humble zucchini bread!! I love that you used maple syrup in this! It looks fabulous! I'll have to give yours a try :)
I am craving for zucchini bread for me. Will try the recipe for sure this weekend only.
Could you substitute vegetable or canola oil for the coconut oil?
Wow! I stumbled onto your site today, and I am very glad I did! This zucchini bread looks absolutely amazing. Must try it out this weekend.
Joelen - Thanks! The texture is still great the next day, just as moist!
Jennifer - Let me know how it works for you!
Lone Acorn - It's that time of year, good luck!
Lauren - I'm sure that would be just fine. I would usually use canola oil myself, but I was out yesterday and experimented.
Sam - So glad you found my blog! Let me know how it goes!
I LOVE baking with coconut oil! And I love that you used maple syrup instead of sugar! Man, now I wish I had some left over zucchini to make this... maybe in our next box :)
Hi, Oakley sweetheart, lovely to catch your latest blogs. Yes, we will bring lemons, they seem much fuller now that we have the little grass patch that is being watered. Miss your cooking and all the great hugs. We miss you, too. Love, Country Rhodes
My hat is off to you for diving in to the great unknown of creating a recipe to your specifications. The bonus is that it actually worked, right? I, too, am stockpiling recipes for the bounty of zucchini that is likely headed our way later in the summer. You sold me with the whole wheat and maple syrup.
Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren't accepted there, I'd love to publish them. Visit my new site (below), it's a lot of fun! I hope you will consider it.
Best,
Casey
Editor
www.tastestopping.wordpress.com
I love the maple syrup and WW flour. I'll give this one a try!
This is so tasty, I made it with agave and baked it in a bundt pan, and even with those tweaks it was perfect! It was gobbled up by even the most staunchest of wheat flour haters.
You wouldn't, by chance, have the nutritional facts for this recipe would you? Thanks!
Since this recipe makes two loaves, and each loaf is about 10 servings, the estimated nutrition facts for one serving are:
calories: 91
fat: 5g
cholest: 44mg
sodium: 178mg (less if you use unsalted butter)
carbs: 9g
sugars: 5g
fiber: 1.5g
protein: 2g
Thanks everyone for your comments!
I made your recipe of zucchini bread but used half white and half whole wheat and half sugar and half maple syrup. I also did not use the coconut oil as it is so expensive. But I got rave reviews from the family at the reunion I took it to!I plan to make the whole recipe the next time. :)
I just wanted to say that I just made this bread using canola oil instead of both the butter and the coconut oil, and it turned out amazing. Thanks for a great recipe!
Just made this using olive oil in place of the coconut oil. Also added some chocolate chips, which never hurts, but this bread would be great even without them. It's so moist, and the maple syrup stands out just enough. And now I know: 2 zucchinis as big as my arm = 3 cups.
Sounds nice! I love Zucchini Bread and I think the maple flavor sounds like a perfect way to add a new touch and keep things interesting.
Well, this bread is aptly named. I made it on a budget, with sunflower oil instead of the butter and coconut oil, and honey instead of maple syrup (As a Canadian, I am hanging my head in shame!). Maybe because of the honey, I found mine took longer than the recommended 50 minutes. It was in for a little over an hour. It turned out deliciously addictive, and I will definitely being adding it to my regular summer baking. Thanks for posting such a great recipe. Keep them coming!
Actually I have been playing around with the recipe and the best version of this is to use a high quality is to use equal amounts of high quality unbleached flour and stone ground whole wheat along with a quarter cup of millet flour. (love using a bit of millet in all my baked goods, but only a bit) Then one half cup of maple syrup and one cup of organic raw evaporated sugar. I also used light olive oil. The rest stays the same. It isn't overly sweet but sweet enough. My family went nuts over it. My hubby dislikes whole grain flour anything so this was a great compromise for him. And it held up very well.
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I was attracted to this recipe for three reasons: I love butter, practically drink coconut oil, and I like to try alternate sweeteners. Unfortunately I never keep real maple syrup around, preferring pancakes fried in coconut oil and then slathered in butter, so for my two batches, I made one with 1/4 cp honey and 3/4 cp sugar and the other with 1/4 cp molasses and 1/2 cup sugar, plus 1/4 cp of vanilla yogurt in both. They took much longer (1:15 but partly due to altitude) but both turned out quite tasty and not too sweet. Next time I'll decrease the butter/oil content a bit. Just a little too oily, even for me, which is saying a lot.
I doubled the batch, forgot to double the butter, added brown sugar instead of maple syrup, and threw in some extra lemon juice (maybe 4 tbs).
Turned out DELICIOUS, almost a tad too moist. The batter consistency was like runny yogurt, so next time will add in more flour to make it a bit firmer. Thanks for the recipe!!
Just stumbled on this recipe while googling, I was looking for a zucchini bread that embraced whole-grainy goodness (rather than trying to "sneak" whole wheat in.) This definitely fit the bill for me! It's not sweet or cake-like enough for my family, if I were to make it to share with a crowd I'd probably add sugar and maybe mix white and WW flours. But for me this was perfect, earthy and sweet-enough and delicious! I bought real maple syrup just for this recipe, and am glad I did :)
Another healthy alternative to suger is to use Organic Blue Agave - recommended for Diabetics - I have some zucchini that I have been threatening to make bread with - I will try your recipe & substitute the Agave & let you all know!
Margie
Paycation Specialist
Great recipe. Loved it. Thanks so much!
This recipe was wonderful. My little guy can't quite say zucchini so he named it "candy cake." I did not feel bad about letting him eat a big piece either b/c of the absence of sugar and the whole wheat. Glad he can consider that desert, with all that could be available instead. I did not have coconut oil so used 1/4 cup vegetable oil and 1/4 applesauce.I only had a lime in the house. The slight lime taste was wonderful. I think next time I might lower the maple syrup just a tad. But it taste delicious and I will make it again. Thanks so much for the recipe. It was easy, delectable and healthy. 3 important things to a buys mommy.
Thank you so much to everyone who has tried this recipe. It's such a joy to know that real people are actually out there cooking food that I thought up. It doesn't get better than that!
I just finished baking this recipe and all I can say is - WOW! I have tried so many whole wheat zucchini bread recipes that are not even comparable. I didn't use coconut oil, but 1/4 of applesauce (made in a food processor with 1 apple) and instead of all maple syrup, I used 1 cup of molasses and 1/4 of maple syrup. I also only made 1 loaf and the rest a dozen muffins. I am so amazed at how moist it came out!
Thank you so much for sharing this recipe. It is definitely a keeper!
wow, very good
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