Whole Wheat Zucchini Bread

A moist, gently sweet loaf made entirely with whole wheat flour, shredded fresh zucchini, and warm spices. It delivers classic comfort while sneaking in extra fiber and nutrients—perfect for breakfast, snack time, or a wholesome dessert.

Why You’ll Love This Recipe

• 100 % whole grains yet tender and light.

• Naturally keeps the loaf moist for days thanks to grated zucchini.

• Minimal prep—no mixer required.

• Stays freezer-friendly, so you can bake once and enjoy many times.

• Versatile base: add nuts, chocolate chips, or dried fruit without changing the method.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• White whole-wheat flour

• Grated zucchini (well-drained)

• Large eggs

• Light brown sugar (or honey)

• Neutral oil (such as avocado or canola)

• Unsweetened applesauce

• Pure vanilla extract

• Baking soda

• Baking powder

• Ground cinnamon

• Fine sea salt

• Optional: chopped walnuts or dark chocolate chips

Directions

1. Prep. Preheat the oven to 175 °C / 350 °F. Grease a 22 × 12 cm / 9 × 5 in loaf pan and line it with a parchment sling.

2. Combine wet ingredients. In a large bowl whisk eggs, brown sugar, oil, applesauce, and vanilla until glossy.

3. Add zucchini. Fold the well-drained zucchini into the wet mixture.

4. Whisk dry ingredients. In a separate bowl whisk flour, baking soda, baking powder, cinnamon, and salt.

5. Make batter. Add dry mix to wet mix; stir gently just until no dry streaks remain. Fold in walnuts or chips if using.

6. Bake. Pour batter into the pan, smoothing the top. Bake 50–60 minutes, or until a tester comes out clean.

7. Cool. Let the loaf rest 10 minutes in the pan, then lift out and cool completely on a rack before slicing.

Servings and Timing

• Yield: 1 standard loaf (about 10 slices)

• Prep Time: 15 minutes

• Bake Time: 55 minutes

• Total Time: 1 hour 10 minutes

Variations

• Morning glory style: Stir in ¼ cup shredded carrot and 2 tablespoons raisins.

• Citrus lift: Add 1 tablespoon orange zest to the batter.

• Protein boost: Replace 2 tablespoons of flour with whey protein powder.

• Reduced-sugar option: Swap half the sugar for extra applesauce; add 1 tablespoon flaxseed meal to offset moisture.

• Gluten-free: Substitute a 1:1 gluten-free baking blend and add ½ teaspoon xanthan gum if not already included.

Storage/Reheating

• Room temperature: Keep tightly wrapped for up to 3 days.

• Refrigerator: Extend freshness to 6 days; bring to room temperature before serving for best texture.

• Freezer: Wrap individual slices in parchment, then place in a zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge or 30 minutes at room temperature.

• Reheat: Warm a slice in a 175 °C / 350 °F oven for 5 minutes or microwave on medium power for 15–20 seconds.

FAQs

How fine should I grate the zucchini?

A medium-shred box grater works best; it blends seamlessly into the batter without turning watery.

Do I need to peel the zucchini?

No. The skin softens during baking and provides extra nutrients and color flecks.

How do I keep the loaf from sinking in the middle?

Ensure the zucchini is well-drained and do not under-bake; a fully set center prevents collapse.

Can I replace the oil with butter?

Yes, melted unsalted butter can be used 1:1, but the crumb will be slightly firmer.

Is white whole-wheat flour the same as regular whole-wheat?

White whole-wheat is milled from a paler wheat variety, offering the nutrition of whole grains with a milder flavor and lighter color.

Can I make muffins instead of a loaf?

Divide the batter among 12 greased muffin cups and bake 18–22 minutes at the same temperature.

Why add applesauce?

It reduces the amount of oil needed while keeping the crumb moist and tender.

How can I tell when the bread is done?

A wooden skewer should come out clean or with a crumb or two attached; the top will spring back lightly when pressed.

Will it taste like zucchini?

No—the vegetable is virtually undetectable; it lends moisture rather than flavor.

What nuts pair best with this bread?

Walnuts and pecans complement the warm spices, but pistachios add a pleasant color contrast and buttery bite.

Conclusion

Whole Wheat Zucchini Bread proves that nourishing ingredients and indulgent taste can coexist in one simple loaf. With everyday pantry staples, a single bowl, and minimal effort, you’ll create a tender, wholesome bread that suits busy breakfasts, leisurely coffee breaks, and everything in between. Bake a loaf today and enjoy the satisfaction of homemade goodness—slice after slice

Print