Best 4 Whole Wheat Zucchini Bars Recipes
Indulge in the wholesome goodness of our delectable Whole Wheat Zucchini Bars, a symphony of flavors and textures that will tantalize your taste buds. Crafted with nutrient-rich whole wheat flour and grated zucchini, these bars offer a perfect balance of hearty grains and refreshing vegetal sweetness. Experience a delightful symphony of flavors as the subtle earthiness of zucchini harmonizes with warm spices like cinnamon and nutmeg, while a touch of honey adds a hint of natural sweetness. These versatile bars can be customized to your liking - add a burst of tangy citrus with lemon zest, or sprinkle chopped walnuts for a nutty crunch. With their moist, tender crumb and delightful flavor profile, these Whole Wheat Zucchini Bars are a delightful treat for breakfast, snack time, or as a guilt-free dessert.
Here are our top 4 tried and tested recipes!
WHOLE WHEAT ZUCCHINI BREAD
I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.
Provided by Sallie Hagen
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g
CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD
Garden full of zucchini? Make bread. You can have it in the oven in 15 minutes, and you can store it in the freezer for a couple of months.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 13
Steps:
- Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 12 g, TransFat 0 g
WHOLE WHEAT ZUCCHINI BARS
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, beat eggs. Add sugar and oil beat well. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, salt and 1 teaspoon cinnamon mix well. Add to egg mixture mix well. Stir in zucchini and currants. Spread in greased pan.2. Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.3. In small bowl, combine all glaze ingredients until smooth. Spread evenly over cooled bars. Cut into bars.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 150 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 55 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 4% * Sugars: 14 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
WHOLE WHEAT ZUCCHINI OR CARROT BREAD
You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.
Provided by Kate 8
Categories Quick Breads
Time 1h10m
Yield 1 9" loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil and honey, then add eggs, vanilla and zucchini.
- Sift dry ingredients and add to zucchini mixture.
- Add nuts last.
- Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Nutrition Facts : Calories 150.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 20.7, Sodium 144.4, Carbohydrate 16.6, Fiber 1.7, Sugar 8.3, Protein 2.8
Tips:
- For a moist and flavorful zucchini bread, use freshly grated zucchini. Avoid using store-bought shredded zucchini as it tends to be watery and can make the bread dense.
- Grate the zucchini on the large holes of a box grater. This will help to prevent the zucchini from releasing too much moisture into the batter.
- Be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will help to prevent the bread from becoming soggy.
- Use a combination of whole wheat flour and all-purpose flour for a bread that is both hearty and flavorful.
- Add a cup of chopped nuts or dried fruit to the batter for a delicious and nutritious twist.
- Bake the bread in a preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
These whole wheat zucchini bars are a delicious and healthy way to enjoy zucchini. They are perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a slightly sweet taste. The whole wheat flour and zucchini make the bread hearty and nutritious. These bars are also easy to make, and they can be stored in the refrigerator for up to a week.
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