Recipe: Whole-Wheat Zucchini Bread

Pin It

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 55 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!

Pin It
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

515 comments to Recipe: Whole-Wheat Zucchini Bread

  • Sierra

    What am I missing here? I followed the recipe to a T and first off, there was no “batter”.. it was like a big thick blob. Adding the zuchinni in helped but..
    And, the flavor was so bland to me. Maybe this is what baking without sugar is supposed to taste like but I definitely didn’t feel confident enough to serve this to a classroom of 4 year olds. Any suggestions?

    • Amy Taylor (comment moderator)

      Hi Sierra. You might try reserving any of the liquid lost as you grate the zucchini and add it back in. It may be less sweet than muffins you are used to as most tend to be over-sweetened with refined sugars. It may take a little while for taste buds to adjust to muffins that don’t taste like cupcakes. ;) ~Amy

      • Colinda

        I mixed all the wet ingredients together in a separate bowl, then added the zucchini to that. Then I made the hole in the dry ingredients and mixed it all together. This way the mixture stays moist.

  • Jessica

    I could have written the same comment that Sierra did earlier today. Mine came out as one big blob as well. I had to scoop it into the pan with my hands! Mine is still baking, so I am not 100% sure yet how it is going to turn out. Tips?

    • Amy Taylor (comment moderator)

      Hi Jessica. See comments just above and be sure you are using melted coconut oil. How did yours turn out? ~Amy

      • Jessica

        I used melted coconut oil, so I think it may have been the zucchini! Now that I am thinking about it, it wasn’t very wet! I often squeeze out the shredded zucchini in a cloth and I definitely didn’t have to do this. Maybe it was because it’s the end of the season? I don’t know. Either way, the flavor was ok, just very crumbly consistency. Thanks for your reply.

  • Laura

    Well, mine is in the oven, so I don’t know how it is going to turn out. But, it was definitely a batter, not a blob. I let my coconut oil gently melt first–perhaps that might help? If you used hard coconut oil, I can see why you would have a blob.

  • Phoebe

    I made this 2 weeks ago. I kept one loaf in the fridge and sliced and froze the other loaf. It is ALL GONE. This is the most satisfying dessert/ snack ever! Even my kids love it!! I am making some more today and this time I am experimenting by adding some puréed pineapple (my mom used to make it like this and it was sooo good). Hopefully it doesn’t add too much moisture as the moisture level was PERFECT in the first batch. People raved at how moist it was. Thanks for an A+ recipe. You have made our families journey to a healthier lifestyle so easy and fun!

  • […] slices of homemade whole-grain pumpkin, banana nut, zucchini or […]

  • Allyson Kesse


    I am new to using coconut oil. Since it starts out solid, Am I supposed to melt it before I add it? Is 3/4 cup solid the same as 3/4 melted? Thanks!

    Allyson K

  • Kristie

    I have tried making this twice. Both times, it was almost impossible to mix and I had to use an Ice cream scoop to add it to the muffin tins. I have done everything mentioned in the posts, still to dry. Is there anything we can add to maybe make it a bit more wet?

  • […] I used this recipe from […]

  • Amy Taylor (comment moderator)

    Hi. So you used the juices left over from the zucchini? You could try adding a little applesauce or apple juice. ~Amy

Leave a Reply




Rate this recipe (optional):