Zesty Lemon Whole Wheat Zucchini Bread Recipes

WHOLE WHEAT ZUCCHINI BREAD

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.

Provided by Sallie Hagen

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 13

Whole Wheat Zucchini Bread image

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.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g

Ingredients

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts

LEMON ZUCCHINI BREAD

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Provided by REBECITA

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Lemon Zucchini Bread image

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g

Ingredients

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

ZESTY ZUCCHINI BREAD

This makes a moist, delicious quick bread that tastes great at breakfast, tea, or any time you want a little something sweet but not too sweet. It lasts several days (but only if you can keep it hidden!) and freezes beautifully. It is good with or without butter. I've had this recipe for about fifty years. I've tried other recipes for zucchini bread, but we always like this one best. Hope you enjoy it!

Provided by Tisherself

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 13

Zesty Zucchini Bread image

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.

Nutrition Facts : Calories 324.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 334.3, Carbohydrate 43.9, Fiber 0.9, Sugar 25.4, Protein 4.2

Ingredients

2 cups sugar
1 cup oil
4 eggs
2 teaspoons lemon zest
1 teaspoon orange zest
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg (or more to taste)
1/4 teaspoon ginger (or more to taste)
2 cups zucchini, grated and drained on paper towels (do not peel)
1 cup walnuts, chopped (delicious) (optional)

100% WHOLE WHEAT ZUCCHINI BREAD

This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves

Provided by stephiefae

Categories Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 11

100% Whole Wheat Zucchini Bread image

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.

Ingredients

1 1/2 cups sugar
1 cup vegetable oil (I use half canola and half olive oil)
3 eggs, beaten
2 zucchini, unpeeled and grated
3 teaspoons vanilla
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
1/2 cup of chopped nuts

ZESTY LEMON WHOLE WHEAT ZUCCHINI BREAD

My favorite recipe for a very low in sugar zucchini bread that has a good amount of fiber and a nice zesty lemon flavor. *This recipe is much less sweet than ordinary zucchini bread!!!! But it tastes wonderful!

Provided by TaterBug

Categories Quick Breads

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 15

Zesty Lemon Whole Wheat Zucchini Bread image

Steps:

Preheat oven to 350°F
In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, applesauce, zucchini, vanilla, lemon zest and lemon juice.
Mix wet ingredients into dry, add nuts and fold together. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 50 minutes to 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Nutrition Facts : Calories 291.1, Fat 13.8, SaturatedFat 1.9, Cholesterol 60.4, Sodium 369.4, Carbohydrate 37.8, Fiber 3.3, Sugar 15.2, Protein 6.3

Ingredients

2 cups whole wheat pastry flour (or sub reg ww)
1 cup all-purpose flour, unbleached
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 cup sugar (I use turbinado)
1/2 cup vegetable oil
1 cup unsweetened applesauce
4 eggs, beaten
2 teaspoons vanilla
1/3 cup lemon juice, fresh
2 cups zucchini, grated
3 teaspoons lemon zest
3/4 cup walnuts, chopped

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