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


3.9 from 51 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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461 comments to Recipe: Whole-Wheat Zucchini Bread

  • Great base recipe. Texture is perfect. Flavor is very mellow.
    I’m tempted to add more honey but all my kids loved it, so who cares!
    Next time I will add raisins or berries.
    I spread the batter on a jelly roll pan & cooked it for 30 min @350.

  • Mollie

    This is the second baking recipe I’ve struck out in making. I don’t know if it’s because I’m at altitude or not. But, the dough was more like sugar cookie dough than muffin. Guess I’ll just have to stick with your non-baking recipes!

    • Stephanie

      Mollie…my batter turned out thick like cookie dough too and I thought it was because I didn’t let the coconut oil turn to complete liquid. But it turned out delicious! I made one big load and one tiny loaf to sample before I share it with family. ;)

  • Stephanie

    Made this today following the recipe exactly (including the coconut oil). Wow! Love it! And love that there is no added sugar like my go-to recipe had. My hubby loves it too. Winner! Trying the whole wheat banana bread recipe now…

  • Susan

    My boys picked this recipe for their very first unassisted recipe! It turned out great. All I had to do was pull it out of the oven. The boys split the muffins in half, spread them with some homemade fromage blanc and sprinkled them with raisins. So delicious!

  • Jeannie

    I made this recipe last weekend. I made muffins so I could freeze them. I live alone. They are delicious! I’m glad to see others had a thick dough/batter too. This was my first attempt at zucchini bread/muffins. Thank you so much for the recipe!

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