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Do you have change amount of flour or liquid ingredients when using whole wheat flour. The recipe calls for 3 cups of flour (I assume all purpose white flour) but I would like to use whole wheat flour. The recipe is for sweet zucchini bread.

Sweet Zucchini Bread
3 c flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 tsp cinnamon
1/2 c chopped nuts
3 beaten eggs
1 c of oil
2 c of sugar
2 c grated zucchini
2 tsp vanilla
In large bowl mix together all dry ingredients. Then add the rest of the ingredients and mix until batter is well blended.
Divide the batter into 2 greased loaf pans, and bake in 325 degrees for 1 hour or until done.
Remove from pans at once and cool on baking rack(s).
Recipe from The Homestyle Amish Kitchen Cookbook.
I am interested in using more whole wheat flour but am unsure if there is any difference in using when baking with it.

I have a whole wheat banana nut bread recipe & it uses 1/2 white & 1/2 wheat flour.

I found this on google...

quote:

Whole-wheat flour will make your baked products denser and heavier than all- purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour.

When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.

http://www.bhg.com/advice/food...e-flour-when-baking/

Most bakers are dissatisfied with the result they get by completely exchanging all-purpose for all whole wheat in their recipes. As Karen says, baked goods come out dense, coarse, and dry if nothing else is changed to improve the texture.

Cook's Thesaurus has this to say on the subject:

whole wheat flour (Replace no more than half of the all-purpose flour with this and add half again as much baking powder plus a bit more liquid to the recipe. Compared to all-purpose flour, whole wheat flour makes baked goods denser and coarser in texture. It provides more fiber but about the same nutrients as enriched all-purpose flour.)

And whole wheat soaks up more liquid than white.

Martha