Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Ever 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. You will also love this Healthy Zucchini Bread.
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!
Whole-Wheat Zucchini Bread
Ingredients
- 2 1/2 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
- 12 tablespoons butter (melted)
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2 1/2 cups zucchini (grated)
- 1 cup nuts (chopped, optional – I have tried both pecans and almonds, although walnuts would be good too)
Instructions
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, melted butter, honey, and vanilla. Stir just until mixed then stir in the milk to loosen up the batter.
- Fold in the grated zucchini and chopped nuts if using. Spoon the 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!
Notes
- We recommend organic ingredients when feasible.
- Please note bake time varies depending on the pan you use!
I love the idea of baking this zucchini bread as muffins. It’s absolutely brilliant and perfectly fitting of such a decadent recipe! I must admit that I’m glad that I can add the butter and the milk without any problems. Adding almonds makes it so delicious. Even though I tend to mix my whole wheat flour with all purpose, this time I decided to do as you instructed. Thanks, Lisa!
Glad to hear you enjoyed it! – Nicole
I love the fact that you are making whole wheat versions of standard recipes and i am super excited to try many of them since i purchased KAF WW in bulk. Only thing i would mention is that labeling your recipes as dairy free while listing butter needs to be corrected. Maybe change to say “can be made dairy free” instead. In this recipe you have it listed as dairy free but butter and milk are key ingredients. Just wanted to call this out as it does matter to food allergic folks who are searching for recipes that could work for our families. I plan on making three of your bread versions this week and will come back to rate them. Just super excited i have good and simple options.
Thank you for letting us know about that error. We have updated the recipe. Let us know how you like the recipes! :) – Nicole
Just made this recipe and the only swap I made was coconut oil for butter. Baked at 350 almost 30 minutes now and still very wet. Seems like a lot of oil…12tbsp=3/4 cup. Should I have reduced?
Hi Jamie, it should be an even sub if you’rd doing coconut oil, just make sure it is in its liquid form when measuring. – Nicole
Could this be made dairy free using oat milk and vegetable spread instead of butter?
If I wanted to add frozen blueberries to this, how much do you think I should do? Thanks so much!!
I’d say about 1 cup of blueberries. – Nicole
Are you supposed to squeeze all the water out of the grated zucchini before adding it to the batter or leave all the liquid in?
Hi Laura, you do not need to squeeze the water out of the zucchini! – Nicole
I just have one question for this recipe. What leftovers??? Made 18 muffins and all were gone 2 days later! With a couple of teenage boys these muffins just disappeared.
My little guy loves this bread! Thanks for the wonderful recipe!
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!
Yummers!!!
So, I used two baby zucchini and one ripe banana….these muffins are amazing! A definately new fav. With me and my kiddo’s! Thank you so much! lOVE your site and recipes!
This is the best zucchini bread I’ve ever tasted. I’ve made it for several people to taste and they all love it. Thanks for the recipe
My husband wrote me this morning to say the muffins “were the best he has ever eaten”. I was amazed he even tried them because he is not a “healthy” eater. I’m not going to tell him they are made with whole wheat or he won’t like them. Thanks for the great recipe.