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Whole Wheat Zucchini Bread

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A moist, gently spiced quick bread made with grated zucchini and 100% whole-wheat flour—perfect for breakfast, snacking, or freezing for later.

Ingredients

Scale
  • 3 cups (about 360 g) grated zucchini, excess moisture squeezed out
  • 3 cups (390 g) whole-wheat flour
  • 1 ½ cups (300 g) granulated sugar (or coconut sugar)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) neutral oil (canola, sunflower, or light olive)
  • 3 tsp pure vanilla extract
  • 3 tsp ground cinnamon
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp fine sea salt
  • ½ cup (60 g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 175 °C (350 °F). Grease or line two 9 × 5 in (23 × 13 cm) loaf pans.
  2. In a large bowl, whisk together eggs, sugar, oil, and vanilla until well combined.
  3. Stir in the grated zucchini.
  4. In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
  5. Add dry ingredients to wet ingredients and fold just until no streaks of flour remain.
  6. Gently fold in the chopped nuts, if using.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in pans 10 minutes, then transfer loaves to a wire rack to cool completely before slicing.

Notes

  • Swap half the oil for unsweetened applesauce to lower fat and calories.
  • For natural sweetening, replace up to ½ cup sugar with honey or maple syrup and reduce oil by 2 Tbsp.
  • Loaves freeze well—wrap tightly and freeze up to 3 months.
  • Add ½ cup dark chocolate chips for a chocolate twist.

Nutrition

Keywords: whole wheat zucchini bread, healthy zucchini bread, quick bread, vegetarian baking

Find it online: https://yumrecipesnow.com/whole-wheat-zucchini-bread/