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White Whole Wheat Flour Zuchinni Bread


Cooking is always an experiment.  The adaptation process to having this blog has been interesting.  It’s one thing when you’re family is the only one watching what you place on the dinner table.  I mean really, how much can they actually complain?  Dinner was on the table, right?  When I started this process, it was a way to compile what the heck I’ve been doing with my time with a very, very, very minor background thought of… maybe, perhaps….someday I might want to write a cookbook or something.  Hard to do if you have zero standing recipes and never write any notes.  I’ve been blessed with a pretty exceptional memory, but I certainly can’t recall adjustments I make in recipes I make two to three times a year.  Since I’m still in the inception phases of this blog, I feel like I’m passing the – aw hell, I’m out of ideas for new recipes I have in my repatoire phase – and heading into the – how do I discuss the changes I make on a day to day basis, why I made them and what the results are.  Hopefully, I won’t get boring, and certainly I’ll be trying new things and new whole courses as that’s what I love to do. 

I made the white whole wheat flour zuchinni bread recipe I referenced yesterday.  White Whole Wheat Flour is supposed to provide a closer end result to regular all-purpose flour in baking than flour made from  traditional red whole wheat.   I’ve had great results with my regular recipe for zuchinni bread, people like it, I like it, etc.  But it’s still bread and though full of some healthy ingredients, not an overtly healthy breakfast.  I attempted it this week with the white whole wheat flour, the end result was good, but not great.  It tastes better, to me, made with all-purpose flour.  Fluffier, lighter, less dense.  However, in the scheme of baked goods I’ve tried made with whole wheat flour – this is as good as it gets.  If you’re wanting a baked good made from whole wheat, hands down this is your recipe. 

I think this recipe needs more baking soda to increase the leavening.  I have to consult Robert Shimmin [1] again to discuss my addition of extra lemon and the switch to whole wheat flour to get his opinion.  Of course, if I were a real scientist I would only adjust 1 variable at a time, but how many zucchini breads can I make???  I’m going to make educated guesses and do my best. 

3 1/4 cups white whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini 
3 tsbp lemon juice
1 cup chopped walnuts

Preheat oven to 350 degrees F, grease two loaf pans with butter. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans for 1 hour or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.