Hard to tell how to tweak it without knowing what you are already doing.

You can freeze your flour to keep it from going rancid. Milling really is easy--you can do it on a different day--and the wheatberries keep. It's the milling that releases the oils that go rancid. You can order from Amazon, which probably has sufficient sell through to be fresher, if they're the seller.

Reducing the sugar can be problematic, however. Whole wheat usually needs more water and sugar is one of the sources of water. OTOH, apples have a lot of sugar, so you have to reduce to get the right amount of sweet.

Less sugar can also affect the flavor. You can punch it up with spices. Forget making it be like your traditional. Accept that you're making a new recipe, which merely has to be good, rather than "right",

As to dry, it could also be from baking at too high a temperature or for too long.

Good luck.

I am short on freezer space right now, and no way I am going to mill my own flour. Have barely time to shower on a regular basis. Only made zucchini bread because I hate to see good produce go to waste. However, an old woody zucchini is probably not ideal even for zucchini bread.

Here's my recipe:

Bake at 350 for one hour. Makes two loaves or one loaf and one dozen muffins.

3 eggs
1 cup oil (this is where I subbed half applesauce)
2 cups packed brown sugar (I used 1 1/3 cups)
1 TBLSP vanilla
1 TBLSP molasses
3 cups grated zucchini
4 cups flour
1 tsp. baking soda
1/4 tsp.baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice (cloves, ginger, allspice, I used 1/4 tsp. each since I didn't have the PP spice)
1/2 cup chopped walnuts (I forgot to add this, just as well, just extra calories)

I know you need extra hydration when using whole grain flours. I am just not crazy about the taste of whole wheat flour.

lpink, I've never liked the taste of whole wheat flour either, so I understand. :p I would have tried the same re applesauce and sugar, so how about substituting some almond flour for the AP or WH flour? I think it might help with moisture, texture, and taste, and I'd consider it 'healthy'. ETA: I'd try w/ 1/2c... or certainly no more than 1c.

If it was dry with your substitutions, I would add another cup of zucchini.

I would sub half whole wheat flour....so 2 cups WW and 2 cups white...
I would use 1 tsp of Baking soda instead of 1/4 tsp
Sub half cup applesauce for half cup oil....and add a can of crushed pineapple in natural juice....drained, but not pushed hard in the strainer...if you know what I mean!...just pour the pineapple into the strainer let it drip for a minute or2 and into the batter.
I also might consider adding half a cup of cooked quinoa and omitting half a cup of the WW flour.
And I think I would omit the molasses....you will have enough acid to make the soda react with apple sauce and the pineapple and brown sugar.

There are other things you can do with the zucchini...

you could replace all of the oil with applesauce (not just half).

Yep....what she said!!

That's odd about the OJ. The sweetness of it might work on the bitterness of the flour, just because it's sweet, but the bitterness comes mostly from not being fresh. The real reason for using the OJ is for the acid. If it has long enough to work, it neutralizes the anti-nutrients that can steal iron. I use a large pinch of vitamin C crystals instead.

If the bitterness bothers you, use whole white wheat.

I love reading the ideas on this thread! i've also been playing around with "healthier" substitutions in breads and have tried these and thought they turned out good:

- Sub approx one third cup of flour with unflavored yellow pea protien. Some say it has an earthy flavor, but I don't think it's storng, and with earthy spices like cinnamon and clove that you may already be putting in your bread I think it goes well. Adding protien is also good to help make you feel more full (and eat less) and all the other things people say is good about lean protiens for dieting

- sub a little all bran ceral instead of flour, but wet it with hot water first to mke it mushy so it blends better. I feel like this changes the flavor more so if you don't like bran flavoring do a smaller amount of it

- also as mentioned above, almond flour, but in my experience this chages the texture if too much (more than 1/4 of the flour amount?) is used....

here's a very good recipe for zucchini bread. I made 6 large muffins and 1 small loaf pan with this recipe.

Ingredients

• 3 cups grated fresh zucchini about 4 zucchini
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 1/2 teaspoons ground cinnamon (I used china cassia)
• 1 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup butter (melted 30 seconds in microwave)
• 1 cup chopped pecans optional (I use sunflower seeds)

1. Preheat the oven to 350F. Grease two 8x4-inch loaf pans. nonstick spray works well. Set aside.
2. Place the grated zucchini in colander in the sink while you continue.
3. Mix sugar, eggs, vanilla, salt, and butter in a large bowl.
4. Add flour, baking soda, and cinnamon, and whisk in until just combined.
5. Stir in grated zucchini until just incorporated.
6. Add nuts, if using, and stir in until just combined.
7. Divide batter between prepared loaf pans.
8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.*** (25 min in my convection oven)
9. Cool in pans for 10 minutes.
10. Run a butter knife around the edges; remove zucchini bread onto wire racks.

Dave