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.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

189.9 calories; 4.1 g protein; 30.6 g carbohydrates; 31 mg cholesterol; 242.1 mg sodium. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2008
I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous! Read More
(207)

Most helpful critical review

Rating: 3 stars
05/08/2009
I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry but to me it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture it is much smoother and softer) and 1 cup soymilk in addition because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white it is preferable to use less when substituting completely. I used only 3 eggs and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour because regular flour will make them rock hard if you want them 100% whole wheat. Read More
(184)
62 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/09/2008
I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous! Read More
(207)
Rating: 3 stars
05/08/2009
I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry but to me it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture it is much smoother and softer) and 1 cup soymilk in addition because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white it is preferable to use less when substituting completely. I used only 3 eggs and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour because regular flour will make them rock hard if you want them 100% whole wheat. Read More
(184)
Rating: 5 stars
08/11/2009
I would say that with just a few tweaks this bread is AWESOME! I did find that the bread was too dense so I cut the all-purpose flour down to three cups instead of 4. I thought the sweetness of the bread was right on and in fact cut the brown sugar down to only 1/2 cup. To save on calories I substituted 1/2 cup applesauce for the oil and then just added 2 tablespoons of oil. I love spice so I also snuck in some nutmeg. Since it makes three loaves it's been fun giving it away to friends and family and so far people have loved it and have been asking me for the recipe! Read More
(67)
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Rating: 5 stars
05/25/2008
I made this recipe along with a 'regular' zucchini bread because I was worried that my kids wouldn't like the 'healthier' version. But this whole wheat bread won hands down! Everyone loved it! It was much sweeter than what I was expecting which was good for us but might not be for some. But I usually add raisins to my zucchini breads instead of nuts which could've added to the sweetness. So if you want something tasty and healthy this is the recipe to try! Read More
(54)
Rating: 5 stars
10/03/2007
I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty I halfed the recipe and made muffins instead of bread and they came out great! You could also add a tablespoon of orange zest if you wanted a little zip to them. Don't leave out the walnuts though I think they are an important component. Read More
(39)
Rating: 5 stars
07/09/2010
Very yummy! I used all 6 cups whole wheat flour applesauce instead of oil added some nutmeg and 2 cups zucchini. Because whole wheat flour is denser I added milk until the desired consistency. So delicious! Read More
(36)
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Rating: 4 stars
08/04/2008
Just for you people (like myself) who don't always read through the whole recipe before you start baking away - this requires a pot that can hold a minimum of 12 cups (between the flour honey sugar eggs and zucchini). I ended up with a bunch of bowls that wouldn't fit the entire thing to the end. Since you are baking 3 loaves at once it gets hard to stir in the end so I used yet another bowl and threw it in my Kitchenaid. Maybe I am a weakling but then again that's what I bought that. So can't say it never gets used:) The bread was done probably around 40-45 minutes but I didn't take it out til the timer said at 50 - so note for next time. Also - even though there is honey and brown sugar this isn't a sweet bread. It's good just not sweet. So if you want some more sweetness in it I would replace it with regular sugar. Read More
(29)
Rating: 4 stars
09/28/2008
I liked this recipe very much but I did make a few small changes. Following the advice of some other reviewers I used sugar instead of the honey as I like the extra sweetness. I also used sunflower seeds in place of the walnuts becuase I had them on hand. I also subbed coconut oil for the oil called for it adds a rich flavor to baked goods. Otherwise the recipe was great I will definitely make it again! Read More
(16)
Rating: 1 stars
08/07/2009
I don't know what recipe all tghe revuiers used to give it 4 or 5 stars but it wasn't this one. The only two that hit it were Vurtualelse and Susan.B Very bland and no where near enough liquid. I used a good dark wild honey ( very sweet) and the dark brown sugar no where near enough sweetener. Thank God I have Plenty of sweet Jam & Jellys:) Read More
(12)