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 47 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!

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454 comments to Recipe: Whole-Wheat Zucchini Bread

  • Carrie

    I made these last night and my family gave me a two thumbs up!! They were awesome!!! I threw in a bit of Flaxmeal and two TBSP of Chia seeds to boost the nutritional content! Couldn’t even tell it was in there!! Definitely going on my list of must haves!

  • Lisa

    I have always made a zucchini bread recipe from my ancient Betty Crocker cookbook which my family absolutely loves! I tried this recipe because of the healthier ingredients. I don’t know why this recipe is rated so high. It is extremely dry and has almost no hint of sweetness at all. The temperature is way too low to cook the inside and the batter was extremely dry, I had to add water. I wouldn’t even know where to start on improving this recipe and it’s flavor. I guess it’s back to my good old Betty Crocker recipe for us! Very disappointed!

    • April

      I made this tonight and followed Lisa’s recipe but did refer back to my trusty Betty Crocker book to add cloves as I’ve always loved cloves in my zucchini bread. My kids don’t like so much cloves so I only used 1/4 tsp and I used an extra tsp of vanilla like BC does. Then I split my batter into two 9×5 pans as most of my recipes do that. The bread came out delicious and although it is not as sweet as my BC recipe, I felt it was delicious without the extra sweetness. If your family prefers sweeter, you could still benefit from this healthier recipe but add a small amount of sugar. Use a little less sugar the next time… My family has done this method as we switched to whole wheat only recipes and also to using honey. Our tastebuds take time to get used to these changes. Good luck to you and your family.

  • Jessica

    Followed the recipe exactly (I made muffins and one small loaf), and they came out beautifully! They aren’t super sweet like typical zucchini bread, so don’t expect them to be. In my opinion, these are far better–moist and full of delicious, healthy ingredients! It’s gonna be hard not to sit down and eat the whole loaf. ;)

    P.S. Resist the urge to add more liquid. The batter looks dry, but the bread/muffins will come out moist. I guess it’s the liquid in the zucchini that does it.

  • Jane

    My daughter and I tried this recipe. We made muffins firt batch we did plainthey were okay but were missing something
    Next batch we added lemon zest. They were better but still needed something. Then we added blueberries. Next time we will try apple sauce like others have. Overall it is not a bad recipe. You just need to adjust it for your own personal taste.

  • Katie

    I made these today. They turned out well. I replaced the oil for applesauce. Next time, I may throw in some raisins, since my son loves them.

    This is definitely a recipe that would be impacted by humidity (due to the large amount of flour). If you are in a high humidity area, then the flour you are using is probably holding a bit of water. If not, it (obviously) isn’t. In my experience, unless there are weights for flour, you have to adjust liquid content to get the right consistency. I added a bit of almond milk to thin mine up a little so that it was more of a batter (you could use water). This adjustment worked great. Rather than getting all bent out of shape by the thick batter, it would be helpful if people learned a little about the science behind baking. The issue is not the recipe here. It’s like the climate of the region where you live.

  • Anissa

    There was no pouring this batter. So thick. I am adding applesauce. Hope I haven’t wasted my expensive ingredients.

  • Jessica

    This recipe does need something. The texture was right after being cooked, and despite it being a very thick, very “dry” batter it ended up being relatively moist once cooked. The problem I had with it was there wasn’t much flavor. I skipped the nuts as we have an allergy in the family, perhaps that may have helped. I was going to add blueberries but I wasn’t sure how they would do mixing into this batter.

  • I had a gigantic zucchini growing in my garden and this recipe was just what I needed! When making the muffins, I added a few dark chocolate chips and my family has been thoroughly enjoying them. I will definitely need to share this recipe on my blog. Thanks so much!

  • Anna

    Five stars! Clean, moist, flavorful, and kid-approved (allthough the green in it freaked out my brother a bit haha).
    Will make again, maybe with lemon zest or raisins. Thanks for the recipe.

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