Zucchini Recipes: Whole Wheat and Honey Zucchini Bread and Muffins
ByHere’s the recipe I’ve been promising!
Whole Wheat and Honey Zucchini Bread
3 cups whole wheat flour
2 t. cinnamon
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder. Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
Whole Wheat and Honey Zucchini Muffins
Prepare as above, except scoop dough into 24 paper-lined muffin tins. Bake at 400° for 20 minutes.
I’ve still got a few zucchini recipes coming up, including Zucchini Brownies, Zucchini Cake and even fun Cheeseburger Zucchini Boats!
As you can tell…I’m baking this weekend! What are you up to?
Those are two good zucchini recipes you posted. Many folks are surprised on the tasty foods that can be prepared with zucchini.
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How timely. Thank you. I have 4 HUGE zukes needing to be procesed. YUM!
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Thanks for the wonderful recipe! We are making changes in our diet around here, and your blog has been a valuable resource. We have been over run with zucchini from the garden. I processed over 30 cups of shredded zucchini today, with my grandmother’s old box grater…and my knuckles are still intact. I made muffins this afternoon, and my 5 year old that will not touch a vegetable ate two of them!! I am trying the Strawberry-Peach Slushies next.
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Laura, thank you so much for posting this recipe. I’ve just recently started reading your blog and really enjoy your writing and am inspired by your recipes. A friend gave me some zucchini and I just had to try this bread. I’m so glad I did, it’s just wonderful. Thank you!!
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I am excited about baking some zucchini muffins today….will definitely be freezing some for quick breakfasts.
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I made this bread last week. It was soooo good! Thank you for sharing, yet again, another delicious and healthy recipe.
I added 1c. of frozen cranberries to the batter, it was really great. I am thinking next time I might add a cup of blueberries.
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This bread is delicious!!!
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I just put a batch of these muffins in the oven. I am looking forward to serving them tomorrow to my family and a friend for a delicious breakfast!
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I made this recipe for the first time last night and it didn’t turn out very well…
It looked great coming out of the oven, the toothpick came out clean and everything, but then after cooling it kind of sank and was a little mushy on the bottom. Any tips?
We’re changing our diets around here and I’m pretty new to baking with whole wheat flour so I thought I’d see ifyou had any recomendations for me…it still tasted GREAT though!
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I made your zucchini bread today and it was a hit. The first loaf was gone before it had a chance to cool! Even my husband, who is still a little suspicious of anything too “healthy” said the recipe was a keeper.
I have several more overgrown zucchini in the garden that are going to be turned into this bread in the next few days. Hopefully some of them make it into the freezer!
My only very small complaint was that your recipe was a little hard to follow. The ingredients are not listed in the same order in the main list as in the directions. I had to double check several times that I hadn’t missed anything, and I kept having to hunt for the amount of each ingredient, because it wasn’t the next one on the list.
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Thanks for updating your recipe. I’m going to make more this morning!
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This is an amazing recipe for bread! I’m really picky when it comes to liking bread recipes, but this one turned out fabulous! I’m putting it in my “favorites” section! Thanks!!
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Laura, could I substitute Sucanat for the honey? (I’m low on honey at the moment)
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Laura Reply:
July 7th, 2010 at 9:40 am
Yep!
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I made this today and soaked the flour overnight and then used half the butter in the AM. It turned out great!
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Carrie Reply:
August 19th, 2010 at 7:48 pm
What did you soak the flour with? Which ingredients did you leave for just prior to baking? Thanks!
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sarah Reply:
August 21st, 2010 at 5:46 am
Yes, I too am trying to figure out how to soak it. Every time I’ve
tried to soak it comes out a mushy mess. I assume because of the
water in the zucchini. I would love to know how you soaked your grains
as well. thanks!
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Does the “t.” in your recipe mean teaspoon or tablespoon? Thanks!
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tiffany Reply:
August 23rd, 2010 at 10:44 am
ah, forget it! a quick google search answered my question. i have been baking for years and never knewthe T vs t…so glad i found out! can’t wait to make this bread!
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I made one larger loaf and six muffins with this recipe. My kids gobbled the muffins while they were still smoken’ hot! They are a touch picky so this trilled me! I added about a 1/2 cup extra zucchini, and it was great.
I just looked through all your recipes and can’t wait to try most all of them. I’m so happy to have stumbled upon your website!
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This is the easiest and best zucchini bread! Thanks. I have made it as is and have altered it by adding 1/3 cup cocoa and 3 Tbsp of chocolate chips, which my family loves. I believe that you may love the addition of chocolate.
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