The Washington Post

Whole-Wheat Zucchini Bread

Whole-Wheat Zucchini Bread 10.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 30, 2021

Made with whole-wheat flour and no refined sugar, this zucchini bread is satisfying and gently sweet without feeling like an over-the-top cake. A puree of clementine and raisins lends a plush texture and counteracts some of the wheat's bitter edge while allowing the flour's nutty flavor to shine. Ground ginger adds a pleasant zing, though you can use whatever spice you like.

For an additional hit of sweetness and crunch, you can sprinkle the top with coarse sugar, such as demerara or turbinado. Want to add chocolate chips? Go for it.

For a vegan version, see the VARIATION, below.

Active time:40 mins; Total time:1 hour 40 mins

Storage Notes: The zucchini bread can be stored at room temperature in an airtight container or tightly wrapped for up to 3 days. It may also be tightly wrapped and frozen for up to 1 month.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings; makes one 8 1/2-by-4 1/2-inch loaf

Ingredients
  • 1/2 cup (120 milliliters/100 grams) vegetable oil, plus more for greasing the pan
  • 11 ounces (315 grams) zucchini, trimmed and grated on the large holes of a box grater
  • 1/4 cup (35 grams) seedless raisins, soaked in hot tap water for at least 10 minutes
  • 1 clementine, coarsely chopped, peel left on
  • 2 cups (250 grams) whole-wheat flour
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea or table salt
  • 2 large eggs, at room temperature
  • Scant 1/2 cup (110 milliliters/150 grams) honey
  • 1 teaspoon vanilla extract
  • Demerara or turbinado sugar, for sprinkling (optional)

Directions

Position a rack in the middle of the oven and preheat to 400 degrees. (You will reduce the temperature once you start baking, but the higher initial temp helps generate rise in what could otherwise be a dense, squat cake.) Grease an 8 1/​2-by-4 1/2-inch loaf pan with nonstick cooking spray or a bit of oil. (You may also use a 9-by-5-inch loaf pan.)

Working in batches if necessary, place the grated zucchini in the center of a clean dish towel. Twist the edges of the towel so you have a packet that looks like a wrapped peppermint candy, and squeeze as much liquid as you can out of the zucchini. Don't be afraid to be aggressive, pressing and twisting multiple times, rotating the bundle as you work. By the end, you should have extracted about 1/4 cup liquid, though the exact amount may vary. (Sip the liquid as is, or mix with a little sparkling water for a refreshing riff on cucumber water.)

Pour off all but a splash of the water from the soaked raisins and combine them with the clementine pieces. Using a blender or immersion blender, puree the mixture until smooth.

In a medium bowl, whisk together the flour, ginger, baking powder, baking soda and salt. In a separate large bowl, whisk together the eggs, 1/2 cup of oil, honey and vanilla until thoroughly combined. Whisk in the raisin and clementine puree and then the zucchini. Add the flour mixture to the egg mixture and stir together with a flexible spatula until thoroughly combined. You don't need to worry about overmixing.

Scrape the batter into the loaf pan and smooth the top. Sprinkle with a little demerara or turbinado sugar, if using. Reduce the oven temperature to 375 degrees. Bake for 45 minutes, then loosely tent the pan with aluminum foil, as the honey and whole-wheat flour make the bread more susceptible to burning. It will be a dark khaki-brown on top at this point, but the middle won't be done yet.

Bake for an additional 10 to 15 minutes, or until a tester inserted in the center comes out mostly clean, with a few moist crumbs attached. (If you use a 9-by-5-inch pan, the bake time may be shorter.)

Transfer the pan to a wire rack and let cool for 10 minutes. Run a butter knife around the edge of the bread to release any stuck edges and then turn it out of the pan. Slice and serve warm or at room temperature.

VARIATION: To make this recipe vegan, substitute 6 tablespoons aquafaba (the liquid from a can of beans, such as chickpeas) for the eggs and 1/2 cup of agave nectar for the honey. Bake the loaf as directed. It may be slightly squatter and lighter in color, and if it's not looking overly dark toward the end of baking, you can skip the foil tent. Start checking for doneness at 45 to 50 minutes.

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Recipe Source

From Voraciously staff writer Becky Krystal.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (7)

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Nutritional Facts

Calories per slice, based on 12: 227


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 1g 5%

Cholesterol: 31mg 10%

Sodium: 184mg 8%

Total Carbohydrates: 31g 10%

Dietary Fiber: 3g 12%

Sugar: 15g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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