Whole Wheat Zucchini Bread
March 19, 2014 § Leave a comment
I’m just going to start with some boring weather talk. Seattle has been teasing us with sun the last week. We had two gorgeous days that got to 60 last week and it was so glorious. Then it rained for 5 days and now it’s just overcast. Why is this happening? My emotions are so conflicted. The days I want to sit inside and bake are the days its glorious and when I’m ready to get some sun it’s pouring.
One day last week the stars (or sun and clouds rather) aligned and my oven and I got some quality time with this lovely zucchini bread. Feeling inspired by Smitten Kitchen and some almost-old zucchini I whipped up this whole wheat loaf filled with sunflower seeds, chocolate chips and cranberries. The combination is just perfect.
Best part about this? The recipe makes two loaves, one to hoard to yourself and one to share with friends. Feel free (as always) to customize to your hearts content with the fillings. I think next time I would use mini chocolate chips and more dried cranberries.
(makes two 9×5 loaves, based on This Smitten Kitchen Recipe)
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cup sugar
- 2 cups grated zucchini
- 2 tsp vanilla extract
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 3 teaspoons cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
1) Preheat oven to 350. Grease two 8×4 or 9×5 cake pans and set aside.
2) Beat eggs, then whisk in vegetable oil and sugar until well combined. Stir in zucchini and set aside. In separate bowl stir together flours, baking soda and powder, cinnamon and nutmeg. Add in to wet ingredients, stirring just until combined. Fold in extras.
3) Divide batter evenly between pans. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Let cool in pans, then serve extra thick slices with some butter and enjoy!