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

 

4.1 from 38 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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427 comments to Recipe: Whole-Wheat Zucchini Bread

  • Felecia

    For anyone wanting gluten free, I used 3 cups of spelt four. These turned out very moist and taste good. Not the best I’ve ever had though.

    • Assistant to 100 Days (Amy)

      Hello Felicia. Just to clarify, in case you have someone with a gluten allergy close to you, spelt is not gluten free. Many folks who are intolerant to gluten can digest spelt without problems but, if someone has an actual allergy (Celiac), they should not eat spelt as it does contain gluten. :) ~Amy

  • […] Whole-wheat zucchini bread or muffins (pictured) […]

  • […] you are already making muffins or bread then think about what else you might be able to cook simultaneously (like granola or […]

  • Colleen

    I made these muffins, they are really good. However I don’t think my family will eat all of them right away. How are these after being in the freezer? Is there a special way to store them? Thanks! Colleen

  • Ann umlauf

    These are great. I replaced the 3/4 cup oil with 3/4 cup plain kefir. They came out just perfectly with far fewer calories.

  • Michelle

    I made as suggested, including coconut oil, and the mixture was so dry I could barely stir it. I added 1 c. unsweetened applesauce to make it more like a batter. Any suggestions as to why I may have had that experience? I’m usually a pretty good baker, so this was frustrating to me.

  • AS

    Not very impressed with these. I did find the recipe to be very moist, I’m sure it depends on the zucchini, but the ones I used were very juicy.

    I kind of go with the other reviews that mentioned the bread wasn’t very sweet. I’m actually not looking for sweet because I realize that the whole foods recipes won’t be that usually sugar sweet however there was a lot of bitterness to the bread. I tasted before baking so I added some applesauce and a little unsweetened cocoa powder which helped to balance that out, but still in the baked version it just tastes very bitter.

    Still a HUGE fan of your carrot-applesauce muffins though! Might just work with that recipe to vary on the muffins I send to the sitters with my kid.

  • cacau

    I used olive oil r organic brown rice flour come out very dry
    I am not sure why?

    • Assistant to 100 Days (Amy)

      Hi there. Brown rice flour is very different from whole wheat flour and can’t be converted 1:1 in this recipe. I’m not sure what the right combo might be. ~Amy

  • Assistant to 100 Days (Amy)

    Hi there. Brown rice flour is very different from whole wheat flour and can’t be converted 1:1 in this recipe. I’m not sure what the right combo might be. ~Amy

  • Ashley Celis

    This is my first time making these, I followed the directions exactly and I didn’t make a batter, it was dry and sticky & looked like meatballs… I melted the coconut oil first but it always seems to solidify before mixed well, should I have heated the honey first? Help!

    • Assistant to 100 Days (Amy)

      Hi Ashley. Hmmm, not sure what might have gone wrong but sounds like you definitely had the wrong consistency. Some readers have reserved some of the zucchini liquid and added it back in with good results. ~Amy

  • Ashley H

    I ran out of honey… could I use maple syrup instead?

  • Katie

    I just made these today and I have found they are quite heavy. The flavour is lovely, but I also found that it wasn’t really a ‘batter’ consistency when mixed. I followed the recipe exactly so I’m not sure what went wrong. I did run out of whole wheat flour half way through so I had to add 3/4 cup of organic unbleached plain flour to make up the correct quantity but I’m sure that shouldn’t have made much difference.

    I do regularly make the carrot and applesauce muffins and they are a great hit, but I need to make more applesauce.

  • Lauren

    I’ve made these a few times and followed the recipe exactly, but the batter is always really dry – after reading the reviews, I figured the liquid from the zucchini would help. It made the batter workable, but the muffins never cooked completely even after leaving them in much longer than required. They were gooey around all the zucchini. Do you press and drain the zucchini first? Really want to find success on these, but keep wasting ingredients!

    • Assistant to 100 Days (Amy)

      Hi Lauren. Lisa does not press the juice from the grated zucchini but there is some separation of fiber and the liquid. The individual zucchini can also vary somewhat in moisture. ~Amy

  • Kenyatta

    I haven’t made this recipe yet, although I’m planning to. I have however made a similar one and I have found that it comes of more moist if you use zucchini purée. I didn’t have a grater so I put the zucchini in my baby bullet ;). It came out super moist and yummy!

  • Shanon

    I had the same issue with a dry mixture as others. It in no way resembled a batter, it looked more like a cookie dough. Unfortunately, I didn’t find it very tasty either and even a spread of butter didn’t help with the taste or the dryness. Bummed I put so many good ingredients into this recipe and doubt anyone will eat it.

  • Hannah

    Just made these – some still in the oven right now – and I love them! Made them for my 19 month old daughter – but I may have a hard time sharing ;) Thanks for the recipe and the whole website. Looks great!! Just the sort of help I am looking for :)

  • Catherine

    I also had a dry batter but the zucchini added moisture back. Was still very thick batter however they turned out delicious. Next time I will add some unsweetened applesauce if noticing the same dry issue with the batter or wait until the ingredients are in the bowl quickly shred the zucchini to retain the moisture and mix all at once. I already combine the wet ingredients and beat the egg first so thinking this may solve the batter issue.
    3stars because it needs tweaking.

  • Rachel

    Does Lisa wring out the zucchini? Previous recipes always called for this so the batter isn’t too wet however these muffins/bread turned out super dry. There was no pouring it out!

    • Assistant to 100 Days (Amy)

      Hi Rachel. No, she doesn’t. Some readers have had success with adding some of the juices that were lost when shredding the zucchini back in. ~Amy

  • Jessica P

    I should have read the reviews and comments before wasting all the ingredients! I followed this recipe to a T and it came out weird! The batter never became a batter, like others have said it was like a dry cookie dough. Flavor was good, but soooooo dry. Not sure why this works for some but not others? Not worth the risk.

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