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Whole-Wheat Zucchini Bread

A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Slices of moist zucchini bread.
Prep time: 15 to 20 minutes
Cook time: 45 to 60 minutes
Makes: 16 slices
Nutrition Facts: View label

Ingredients

1 ½ cups whole-wheat flour or all-purpose flour (try a combination)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup vegetable oil
½ cup brown sugar or honey (see Notes)
2 eggs
1 teaspoon vanilla
1 ½ cups grated zucchini (squeeze out some moisture after measuring)
1½ cup chopped nuts or seeds, any type (optional)
½ cup raisins or dried cranberries (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F. Lightly greast a 9x5-inch bread pan and set aside.
  4. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In a separate bowl, combine oil, brown sugar, eggs, vanilla and zucchini. Mix until well combined.
  6. Add the wet ingredients to the dry ingredients. Stir until the dry ingredients are moistened, without overmixing. Gently add nuts and raisins, if desired.
  7. Pour batter into pan and spread into the corners. 
  8. Bake 45 to 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  9. Remove pan from oven and let cool for 10 minutes.
  10. Remove bread from pan and let cool completely on a rack. Slice to serve.
  11. Wrap to store for several days or freeze for up to 1 month.

Notes

  • You can substitute ¼ cup oil with ¼ to ½ cup mashed banana or unsweetened applesauce.
  • You can use grated carrot or mashed banana with grated zucchini for a total of 1 ½ cups.
  • Try other spices such as cloves, allspice or ginger. If you like spices, use more than the recipe suggests.
  • Honey is not recommended for children under 1 year old.
  • In a hurry? Try making muffins instead of a loaf. Lightly grease 12 muffin cups and fill with the batter. Bake for 20 to 25 minutes or until a wooden pick inserted into the center of a muffin comes out clean. Freeze extras for a quick meal or snack.

Comments

Submitted by HENelson13 on Mon, 08/26/2024 - 13:23

This is such a flavorful and healthy zucchini bread! I used multiple of the suggestions in the notes and added raisins, walnuts and ground ginger. Doubling the recipe fills at 9x13 cake pan if you are making zucchini bread for a crowd. 

Submitted by AshleyT on Fri, 08/23/2024 - 09:49

I love using this recipe to make zucchini muffins. I cut the cook time in half and usually bake them for about 20 mins and the end result is always fantastic. 

Submitted by walscaro on Sun, 07/21/2024 - 20:34

It’s zucchini time again! It was easy to make a double batch of this whole-wheat zucchini bread. I love spreading slices with peanut butter for breakfast or a hearty snack. We found that loaves freeze well.

Submitted by molbenj on Thu, 08/04/2022 - 11:58

This Zucchini bread was both hearty and delicious. Next time I would add some yogurt or sour cream to give it more moisture. 

Submitted by igussgon on Thu, 08/04/2022 - 11:54

This Zucchini Bread recipe is so good! We added raisins and nuts for a little extra flavor and crunch but you can add whatever you like. 

Submitted by walscaro on Thu, 10/14/2021 - 11:24

Thanks for a zucchini bread with whole-wheat flour and without so much sugar and oil! I like to add nuts for texture and decided to try the raisins too. They gave some natural sweetness and moisture.

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