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Rye Flour Zucchini Bread

Ah, summer time and its zucchini excesses.  Knowing that some of you are likely experiencing an excess of rye flour as well, we’ve been experimenting with rye in everyday baked goods.  Rye has a high water-binding capacity, which means it retains moisture and will help to keep your whole grain baked goods moist.  Use rye when you want to heighten the character or aroma of a baked dish.

Adapted from King Arthur Flour Whole Grain Baking

Yields one 9x5 loaf


2 cups SCF wheat flour

1 cup SCF rye flour

½ cup sugar

1 Tbsp baking powder

1 tsp salt

¼ tsp nutmeg

2 large eggs

¾ cup milk

¼ cup veggie oil

1½ cup shredded zucchini

½ cup raisins

½ cup chopped walnuts

1 Tbsp grated lemon zest

The Cookies:

  • Preheat the oven to 350˚ F.  Lightly butter a 9x5-inch loaf pan.
  • Whisk together the flours, sugar, baking powder, salt and nutmeg in a large bowl.  Whisk the eggs, milk and oil in a small bowl or large mixing cup.  Stir into the dry ingredients until everything is evenly moistened stir in the zucchini, raisins, walnuts and lemon zest.
  • Pour the batter into the prepared pan.  Bake for 1 hour.  Check the top; if it’s wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10-15 minutes.
  • Remove the bread from the oven and cool in the pan for 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.
This entry is related to the following products. Click on any of them for more information.
Zucchini, GRAINS: Wheat Flour, GRAINS: Rye Flour,