Whole Wheat Zucchini Bread

I found myself with a huge amount of zucchini and I knew exactly what to do with it: BREAD. Not just any bread, though — 100% whole wheat bread flecked with vibrant zucchini, which is close to my favorite vegetable ever.

Whole Wheat Zucchini Bread
Makes 2 loaves
Just the Tip / Inspired by Lemonbasil

Here’s what I used:

  • 3 eggs
  • 1/2 cup butter, melted and cooled
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/4 cup agave nectar (or maple syrup)
  • zest and juice of 1 lemon
  • 3 cups shredded zucchini, wrung out well in a dish towel
  • 2 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Here’s what I did:

  1. Preheat oven to 325.  Beat the eggs, melted butter, coconut oil, lemon zest, lemon juice, and agave together in a large bowl. Set aside.
  2. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
  3. Pour batter into two greased 9″ loaf pans. Bake 50 minutes or a toothpick comes out clean.
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2 thoughts on “Whole Wheat Zucchini Bread

  1. This looks awesome. Where do you get coconut oil?

    • vanessa says:

      You can get it at whole foods or in the organic section of regular grocery stores. It comes as a solid (kind of like a wax) and you melt it down. love it!

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