Look at these monsters. I swear, I only left them for 3 days. This what I came home to. At this point, because the skins are so tough and the huge seeds are as well, you are limited what you can use them for. The only thing I like to use them for is baked goods and soups. Those mask the lack of flvor and toughness really well.
I made a triple batch out of mine, so if the measurements look off with what you are seeing in the photo, that is why.
Grate zucchini and squeeze to remove liquid.
In a small bowl, combine dry ingredients, minus sugar. In a larger bowl. add in eggs. Mix them first before adding rest of the wet ingredients.
You can see I have things in 3 separate bowls. If you prefer, you can just use 2. I have mixed my dry ingredients on top of wet plenty of times.
Here we are with the combined wet and dry. Careful not to overmix.
Add in zucchini.
Mix only to combine. Careful not to over mix. Then, bake until slightly under baked. Anytime you use wheat flour, you have to be careful not to over bake. It will dry it out so quickly.
They are awesome served warm, cooled or even thawed after they have been frozen. They are great anyway you can get them!
I love a good zucchini muffin!!
Whole Wheat Zucchini Bread
Ingredients
- 2 cups zucchini, grated and squeezed
- 2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup greek yogurt
- 6 tablespoons neutral flavored oil or melted butter
- 2/3 cup brown sugar
- 1/2 cup nonfat Greek yogurt
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees.Spray pans. I used my square brownie pans, but traditional muffin pans will work just as well. If you prefer, you can always make bread with it too. In small bowl combine all dry ingredients, minus sugar. In another larger bowl, add in eggs. Mix to break them up. Add in oil, yogurt, vanilla and brown sugar. Mix well. Add wet to dry and mix, careful not to over mix. Add in zucchini and again, careful not to over mix. Scoop into pans. Bake until slightly under baked, they will continue baking after you pull them from the oven. This happens with every baked good, but is especially tricky with whole wheat baked goods. They dry out quickly.Serve them right away,let them cool or even freeze them, and thaw. You have so many options with this. Now sit back and enjoy. You deserve it.