Whole Wheat Zucchini Bread

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 190 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 cup chopped walnuts (Optional)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 cup honey
• 2 cups whole wheat flour
• 6 eggs, beaten
• ½ cup canola oil
• 4 cups grated zucchini

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.

Step 2

In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.

Step 3

Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.