Can you use wheat flour instead of white in zucchini bread?

Yes, you can use wheat flour instead of white flour in zucchini bread. Wheat flour is made from the whole wheat kernel, so it contains more fiber, protein, and nutrients than white flour. Substituting wheat flour for white flour in zucchini bread will make the bread more dense and hearty, and it will have a slightly nutty flavor.

To use wheat flour instead of white flour in zucchini bread, simply replace the white flour with wheat flour in the recipe. You may need to add a little extra water to the batter, as wheat flour absorbs more liquid than white flour. Start by adding 1/4 cup of extra water, and then add more if necessary until the batter reaches the desired consistency.

Here is a recipe for zucchini bread made with wheat flour:

Ingredients:

* 2 cups grated zucchini

* 1 cup all-purpose wheat flour

* 1/2 cup granulated sugar

* 1/2 cup packed brown sugar

* 1/2 cup canola oil

* 2 eggs

* 1 teaspoon vanilla extract

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.

2. In a large bowl, combine the grated zucchini, wheat flour, granulated sugar, brown sugar, canola oil, eggs, and vanilla extract. Stir until well combined.

3. In a separate bowl, whisk together the baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

4. Fold in the chopped walnuts, if desired.

5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Enjoy!