Comments on: Zucchini Recipes: Whole Wheat and Honey Zucchini Bread and Muffins

By: Abby

Abby — Tue, 22 Nov 2011 17:38:20 +0000

The family and I really enjoyed this version of Zucchini bread. I made it almost exactly as written above except I used 1/2 white flour and 1/2 whole wheat. My favorite thing about this recipe is how much zuke is in there! Most recipes I’ve found call for only 1/2 cup of zucchini, I love that there is four times that amount in this one. Thanks!

By: Lucia

Lucia — Mon, 21 Nov 2011 19:50:04 +0000

Awesome recipe!! I used sunflower seed oil instead of butter and the bread turned out great!! I think I may add walnuts next time. Yum.

By: Jillian

Jillian — Thu, 20 Oct 2011 14:33:01 +0000

I made these today. Absolutely beautiful and they look delicious! I made the muffins. I also substituted coconut oil for the butter and increased the baking powder to 1 tsp. I’d like to experiment with the recipe a little more. Maybe try using bananas as a sweetener (or in place of oil/butter, any luck with that?) and adding blueberries, cranberries or pumpkin. If you don’t mind, I’m going to post this recipe on my blog with my changes, but I will link back to your site. I’m so happy to have found your site. Lots of great ideas! Thanks :)

By: Janine Cate

Janine Cate — Fri, 09 Sep 2011 13:32:53 +0000

Love the recipe. I made a few changes that worked well.

I lowered the butter to 1/4 cup and added 1/4 applesauce. (I like lower fat when possible)

I increased the baking powder to 1 teaspoon. (The loaf is a little less dense)

I added 3/4 cup oats (I happened to be 1/4 cup short of whole wheat flour and didn’t want to drag out my wheat grinder).

By: Kevin

Kevin — Sat, 03 Sep 2011 16:23:43 +0000

Oh, and I also wanted to say THANK YOU for using honey in your recipes. I will harvest almost 15 gallons this year and look forward to using it in our baking. Thanks again!

By: Kevin

Kevin — Sat, 03 Sep 2011 16:22:50 +0000

Great recipe. I added an extra cup of zucchini, some chocolate chips and a cup of ground golden flax seed. Flax seed is an easy add for extra fiber, essential oils and nutrients. Plus the Gold (not brown) variety is less bitter so its unnoticeable. YUM!!!!!

By: Kristie

Kristie — Wed, 06 Apr 2011 17:42:06 +0000

Thanks so much for your recipes— I’ve been trying to convert to baking 100% whole wheat bread and muffin recipes and your site has been a great help! I played around with this one a bit- used sucanat instead of honey. This made the mixture too dry so I threw in a bunch of applesauce and some milk… I was nervous that my tweaks would ruin the recipe but it came out great! Thanks!

By: Laura

Laura — Wed, 06 Apr 2011 00:53:22 +0000

I’ve never taken the time to figure this out. Maybe mix the flour with melted butter and some cultured dairy?

Did you try it? How did it work out?

By: Mary

Mary — Sat, 02 Apr 2011 16:47:02 +0000

How would I go about soaking this recipe? I want to start soaking it this afternoon.

By: Julie

Julie — Sun, 27 Mar 2011 04:31:11 +0000

I just made this today & had the same problem. I used frozen zucchini
and as always dumped the entire ziplock bag’s contents into the recipe.
Last year tho, I came across some recipes saying to *drain* the zucchini,
(which I didn’t do & they still turned out fine). But that makes me
wonder if this recipe is intending that, as obviously it’s way too wet.
The only other diff I see is that I used metal loaf pans.
It *was* very tasty tho, so would like to figure out how to make it
work…..