50% Whole Wheat Zucchini Bread

50% Whole Wheat Zucchini Bread


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A rainy Saturday morning means time to use up some of that zucchini sitting on the back deck. This was the first time trying a bread such as this. Just a simple 50/50 whole wheat bread but swapped some of the water for zucchini and it turned out great. Wonderful for lunch as an open sandwich, tomorrow mornings toast. You can also see some cupcakes. Again just used a Spice Cupcake recipe and added a bit of zucchini without any other changes. Great way to put a little veggies in your favorite recipes. Bread keeps for a few days and freezes well.

Equipment: Ankarsrum mixer with Stainless Bowl and Roller Scraper attachment
Vegetable Slicer Attachment

Quantity: 3 mid size loaves


  • 2 cups warm water
  • 1/4 cups cooking oil
  • 1 tbsp salt
  • 1/4 cup honey
  • 3 cups grated zucchini
  • 6 cups whole wheat flour
  • 6 cups white flour
  • 1 1/2 tbsp instant yeast

Method: Grate the zucchini, I used the mid sized blade. Set aside. Add the water, honey, oil and salt to your bowl. Blend together and then add the whole wheat flour. Allow this to sit for about 15 minutes. Now add the yeast and then the zucchini and then about 5 cups of white flour.  This is where you have to use your own judgement depeynding on the moisture content of your zucchini. You want a really soft dough,  but one that holds its shape. Will still be sticky.  Allow to rise till double. Remove from bowl and divide and place in 3 greased loaf pans. Allow to rise in pans till almost double again and place in 375 degree own till done. It will be nice and brown and sound hollow of no thermometer. Remove from oven allow to cool in pan and remove to rack.  Always best to leave your loaf cool before slicing. Confession, I dug right into this one, nothing beats the butter melting into a slice that’s still steaming..yum!

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