100% Whole Wheat Zucchini Bread/Muffins
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  1. #1
    Registered User Libby's Avatar
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    Default 100% Whole Wheat Zucchini Bread/Muffins

    100% Whole Wheat Zucchini Bread/Muffins


    Recipe Description
    100% Whole Wheat version of zucchini bread/muffins with the added benefits of ground flax.

    I tweaked this version to use both Splenda Brown Sugar Blend & Agave Syrup.

    I will post the amount of normal sugar to be used if you do not wish to use Splenda or Agave products.
    Preparation Steps:
    Pre-heat oven to 325 degrees.

    Spray muffin/loaf pans with non stick spray.
    Level of Difficulty:
    Easy
    Time Needed:
    1 hr 15 mins approx - start to finish
    Ingredients:
    * 1/2 c canola oil (or olive oil)
    * 1/2 c unsweetened apple sauce (used one Motts snack size portion)
    * 3 eggs
    * 1/2 c Splenda brown sugar blend
    * 1/2 c agave syrup
    * 2-1/2 c shredded zucchini
    * 1 tsp baking soda
    * 2 tsp cinnamon
    * 1 tsp ground allspice
    * 3 c whole wheat flour
    * 3 tbsp ground flax seed
    * 1 tsp salt
    * 1/4 tsp baking powder
    * 3 tsp pure vanilla extract
    Serves:
    18 muffins or 2 loaves
    Directions:
    Mix ingredients in the order listed. Mix until moist, do not over stir.

    If making loaves...divide batter into two pans.

    If making muffins...divide batter evenly. I used 1/4c scoop to help make muffins the same size.

    Bake for 50-60 minutes depending on oven temperature. Done when toothpick inserted into centre comes out clean.

    Let cool on rack before serving or storing in an air tight container.

    For regular sugar version: use 1.5c of brown sugar instead of the Splenda Brown Sugar Blend & Agave Syrup

    No apple sauce version: Use 3/4c oil instead of 1/2c oil

  2. #2
    Registered User Libby's Avatar
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    This was my third whole wheat zuc bread recipe that I tried. This was the best one out of the bunch - for me. I road tested this recipe by a few friend who really enjoy sweets and they liked it - it passed!

    Going forward, when I make this recipe for myself...I will use less splenda & agave as I don't like my sweets too sweet. Ironic huh?

  3. #3
    Moderator mauimagic's Avatar
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    Mahalo for a wonderful recipe!! I will be trying it this weekend!!
    I don't like sweet things too sweet either!!

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  5. #4
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    My kind of recipe - thanks for sharing it. I'd eliminate the Splenda (I'm sensitive to this chemical sweetener and I have to avoid it) and just use the Agave Nectar - which should be more than enough sweetness for 3-cups of flour. Can't wait to give it a try.

  6. #5
    Registered User Domestic Gal's Avatar
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    Thanks for the recipe!


    I just took some zucchini out of the freezer and am looking for a recipe to try.
    I only have a 1 1/2 cups of zucchini so I think I will add a cup of shredded carrots and see how it goes.

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