Zesty Lemon Whole Wheat Zucchini Bread Recipes

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

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

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.

ZESTY ZUCCHINI BREAD

Steps:

• Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
• Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
• Combine all dry ingredients (except nuts) in a separate bowl and mix.
• Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
• Fold in walnuts, if using, and pour into prepared pans.
• Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
• Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.