Recipe: Whole-Wheat Zucchini Bread

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Recipe: Whole-Wheat Zucchini Bread from 100 Days of Real FoodEver since I made this recipe we have a fear that our 5-year-old is going to turn into a piece of zucchini bread!  She cannot stop eating it. She actually said she was sad about something the other day, but eating a piece of zucchini bread would make it all better. And can you tell that I couldn’t even get a picture of a whole loaf (the back-end is missing) because suddenly there is no restraint in our house when it comes to this bread! I have to admit it really is good and tastes so similar to the recipe I used to make that was full of sugar. Granted this one does have a decent amount of honey in it so you shouldn’t sit down and consume an entire loaf in one sitting, but the fact that this is approved during our “100 Days of Real Food” makes me so happy!


Recipe: Whole-Wheat Zucchini Bread from 100 Days of Real Food


4.0 from 53 reviews
Whole-Wheat Zucchini Bread
Zucchini Bread
  • 3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup oil (I used coconut oil)
  • ½ cup honey
  • 1 teaspoon vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)
  1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
  2. Blend the dry ingredients.
  3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
  4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
    - If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
    - For one larger loaf pan bake for 50 – 60 minutes.
    - For muffins bake for 15 - 20 minutes.

    Enjoy and don't forget to freeze the leftovers!

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484 comments to Recipe: Whole-Wheat Zucchini Bread

  • […] first recipe was for Traditional Hummus and I used the recipe from 100 Days of Real Food. It turned out better than I expected, given how much I love my store-bought kind. I definitely […]

  • Renee

    There are too many comments for me to read through so I am not sure if someone already asked this but can I successfully replace the eggs with flax eggs? My son is allergic and I don’t do a lot of baking. I know that 2 eggs works out great to replace but with this recipe having 3 eggs, I am not sure about it.

    • Assistant to 100 Days (Amy)

      Hi Renee. We’ve not tried flax eggs in this recipe. Let us know if you do. ~Amy

      • Megan

        My son is also allergic to eggs and I find mashed banana works well as a replacement in muffins and breads. 1 small – medium sized banana = 1 egg. Flax works ok too, but it needs to sit for a while to get “gummy” before adding it to the recipe. 1 tbsp of ground flax mixed with 3 tbsp of water = 1 egg. Have fun baking Renee!

  • Megan

    Does anybody know how many regular sized muffins this would make? Thanks!

  • […] So after I made the Traditional Hummus, I decided to make the Whole-Wheat Zucchini Muffins! Again, the recipe came from 100 Days of Real Food. […]

  • Megan

    Just made this into muffins…YUM! The only thing is, mine are not smooth (like the ones in the pictures) because my batter was sooooo thick! IT was lit cookie dough! They taste fine; they just have a chunky texture on the top :) Any idea why it was so thick? Followed instructions exactly, but I’m thinking maybe next time I will mix wet ingredients into a separate bowl and then add to dry…I feel like the wet ingredients didn’t distribute quite right. But they taste amazing!! I’m hoping the little girl I nanny will like these…the parents would love that. Thanks for the great recipe!

  • Jen

    I really appreciate these healthy, yummy recipes!!! I LOVE LOVE LOVE the whole wheat banana bread and this whole wheat zucchini bread recipe! HOWEVER, we do have a bit of a sweet tooth in my house, and I would like to take this opportunity to confess that I double the honey AND ADD 1/2 to 3/4 cup maple syrup. I sometimes call it “Maple Syrup Bread” so my kids will eat it, because if I call it zucchini bread they wrinkle their noses. This makes the bread a lot sweeter, but it also balances out the moisture – someone mentioned the batter being really thick. You can also reduce the flour by 1/4 cup or so. YUM!

  • […] After that I used a giant zucchini from the garden to try my hand at these zucchini muffins: […]

  • […] be coming home from a long day and cooking a complex dinner after work.  I started with the whole wheat zucchini bread recipe this afternoon and am super pleased with the result.  I’m figuring this will make a […]

  • Jillian

    I am making these muffins right now, so unfortunately I won’t get an answer to my question before I’m finished. But the batter/dough for the bread (I’m making muffins) is very thick…like play-doh consistency. The recipe says to “pour” it into the prepared pan, but there’s no pouring this batter. Is this the way it’s supposed to be? I didn’t miss anything I read over the ingredients a few time. Thanks.

    • Kara Mia

      The batter is very thick – I have to scoop it out like cookie dough. As long as you used all the zucchini liquid and folded until it is evenly distributed, they come out very moist. I just made them tonight too and added chocolate chips! These are repeatedly requested by my kids even before we are done with the batch. Let us know how yours came out! Like someone said earlier, you can reduce the flour a bit.

  • Tawnia

    I made these tonight, used yellow summer squash instead of zucchini, added 1c raisins and replaced 1/2c of the oil with applesauce. The kids ate them right up! :) will definitely be making them again and am in the process of figuring out how to make a chocolate/chocolate chip version and a carrot or blueberry version :) obviously they are a hit and though I scooped the batter (not poured) they are moist (my 2 year old just snuck another one off the counter and ran away lol)

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