Whole Wheat Zucchini Bread

The whole concept of zucchini bread was quite strange to me growing up. Why would someone put zucchini in a dessert? (I also thought the same of carrot cake as well). I learned to love zucchini bread as a young kid because that was the only baking that my mom ever did. If we wanted cookies, Rachu and I would have to bake it ourselves but we would have to ask permission first since my mom wanted to control our sugar intake! (That’s a dietitian for you!) My mom only made zucchini bread because it had vegetables in it. I am sure now there are other breads out there with vegetables in it, but back in the 80’s you only knew of recipes from cookbooks or from conversation. So I bet she never heard of any other vegetables breads / desserts back then or else it would be on our dinner table!

I decided to test this whole wheat zucchini bread recipe because my co-worker gave me two ENORMOUS zucchinis which I needed to figure what to do with them. I was a little bit nervous about this recipe because I didn’t use any white sugar. It turned out very good and very moist. I think it would have been more moist if I didn’t have to leave it out over night to cool. It finished baking around 11 pm and so I was exhausted so I just went to bed instead of waiting for it to cool down. I packed the bread in Akhil’s lunch today so we will see what he thinks of it!

Whole Wheat Zucchini Bread

adapted from Cooks.com

3 eggs
3/4 cup olive oil
1 1/4 cup brown sugar
1-4 tsp vanilla
2 cups grated zucchini
2 1/2 cups whole wheat flour, unsifted
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp baking soda
2 tsp baking powder
1/2 cup chopped walnuts



Beat eggs; add oil and sugar. Beat well. Add vanilla and zucchini; mix well. Mix dry ingredients together and add to wet mixture. Add nuts. Bake at 350 degrees for 1 hour in loaf pan. Cool in pan until bread removes easily. Cool on wire racks.