Tuesday, July 21, 2009

Whole Wheat Zucchini Recipe

My family has always made this recipe out of all purpose flour, but it is just as great with wheat flour. If your family isn't use to eating wheat bread try using wheat for half of the flour and all-purpose of the other half of the flour. I made mini muffins that are perfect for my 11 month old little girl. You'll want to cut the cooking time down to 20 minutes if you are making mini muffins. This recipe will make 3 regular sized loafs of bread.

3 1/2 Cups Flour
2 2/3 Cups Sugar
1 tsp. Cloves
2 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Vanilla
2/3 Cup Shortening
3/4 Cup Water
4 Eggs
3 Cups Zucchini

Soften the Shortening and cream with sugar. Beat in eggs and mix in vanilla. Combine all dry ingredients in a separate bowl. Mix dry ingredients into first bowl. Add water* and Zucchini and mix well. Pour batter equally into three loaf pans. Bake at 350 degrees for 60 to 70 minutes. Test the loafs with a toothpick to be sure they are done.

*If you are using frozen Zucchini only add water if the batter is not runny like cake batter


  1. I love recipes with zucchini! Thank you for sharing this!!

  2. I don't know why I never make mini-muffins. They're so wonderful for kids. Thanks for the inspiration - gonna make some!

  3. This sounds good I will be giving it a try soon!