100 Whole Wheat Zucchini Herb Bread Recipes

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.

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.

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Steps:

• Add all ingredients to bread pan in order given.
• This recipe was created using the Whole wheat setting.

Steps:

• Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
• In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
• Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
• Preheat the oven to 325 degrees F.
• Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.

Steps:

• add all ingredients to bread machine in this order.
• cook on basic cycle.

Steps:

• Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
• Preheat the oven to 350°F
• Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat eggs until foamy (not too much- just foamy).
• To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
• Add the zucchini to the wet ingredients and stir until well combined.
• Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
• Cool bread in pan for about 20 minutes, then remove and devour.

Steps:

• Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
• Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
• To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
• Stir in the zucchini until well combined.
• Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
• Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
• Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.