Most zucchini bread recipes are heavy on the sugar and oil, and taste a lot more like zucchini cake than bread. This recipe comes from the King Arthur Flour Whole Grain Baking cookbook and is much more like a traditional bread recipe. The flavor is complex and delicious and the consistency is dense and bready. Perfect for eating plain or spreading with your favorite butter, jam, or cream cheese.
2 cups whole wheat flour
1 cup unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup milk
1/4 cup vegetable oil
1-1/2 cups grated zucchini
1/2 cup chopped walnuts (optional)
1 tablespoon lemon zest
Preheat oven to 350ºF. Lightly grease a 9″x5″ loaf pan.
In a medium bowl mix together dry ingredients: flours, sugar, baking soda, salt, and nutmeg. In a larger bowl or mixing bowl whisk the eggs milk and oil together. Stir in the dry ingredients until uniformly mixed then add the zucchini, walnuts, and lemon zest.
Bake for one hour, check the center with a toothpick, if it comes out clean your bread is done, if not bake for a few more minutes and re-test. Let bread cool in pan for 15 minutes then run a knife around the edges and remove from pan to cool on a wire rack.