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 53 reviews
Whole-Wheat Zucchini Bread
 
Zucchini Bread
Ingredients
  • 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)
Instructions
  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!

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!

475 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.

  • 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!

Leave a Reply

  

  

  

Rate this recipe (optional):