Delicious and easy to make zucchini bread made with whole wheat flour! This is a tasty and moist quick loaf of bread.
Perfect for breakfast, brunch or a lunchbox snack!
Two kinds of flour
Zucchini bread is a popular quick bread that is easy to make and so delicious. I've taken that classic bread and added a twist and made Whole Wheat Zucchini Bread.
This recipe uses a combination of white whole wheat flour and all-purpose flour. White whole wheat is lighter tasting than regular whole wheat.
White wheat flour is from white wheat berries instead of the red wheat berries that makes traditional whole wheat flour. The white wheat berries are slightly sweeter and lighter in color and flavor.
White whole wheat flour has all the nutritional value as traditional whole wheat flour. I like to use white whole wheat flour when baking recipes with whole wheat flour.
You can also use a traditional whole wheat flour if you'd prefer.
This recipe makes a perfect zucchini bread.
Key ingredients
- Zucchini - Freshly grated zucchini. Don't squeeze the zucchini after grating. You need all that liquid added to the bread to help with the moisture.
- Two Kinds of Flour - Regular all-purpose flour and white wheat flour. The all-purpose flour helps keep the bread from becoming too dense.
- Brown Sugar - Adds just the right amount of sweetness
- Spices - Ground cinnamon, ground nutmeg and ground cloves
Step by step directions
- Mix dry ingredients together in a large bowl
- In a separate bowl, combine brown sugar, eggs, oil and vanilla
- Add wet mixture into dry mixture. Mix just until all wet has been mixed in. The mixture will appear very dry.
- Add grated zucchini. Fold just until mixed in. Let mixture rest for 5 minutes and stir again. The zucchini will release much of its moisture which will create a moist batter when mixed.
- Divide batter into greased loaf pans and bake in a preheated 350°F oven until fully baked
- Cool for 3-5 minutes on a baking rack, then remove from loaf pans and continue cooling
Recipe tips
- Bake in 4 mini loaf pans or 2 regular size loaf pan.
- Place pans on a baking sheet to make handling easier. The baking sheet also helps protect the bottom of the bread from becoming too dark.
- To determine if bread is fully cooked, insert a toothpick in the center of a loaf. If the toothpick comes out with just a few moist crumbs, the bread is done. If the toothpick has wet batter, let the bread continue cooking for 5 additional minutes and then test again.
- Baking time will vary depending on your oven and the type of pans you use.
- Bread is best sliced when warm or at room temperature.
Recipe variations
- Fold in 1 cup of chocolate chips, regular or mini size
- Add 1 cup of chopped walnuts or pecans
- Add 1 cup raisins
- Omit the all-purpose flour and use all white wheat flour
Frequently asked questions
Yes, this zucchini bread can be frozen. Once it is cooled, slice and then place loaves into freezer bags and pop them into the freezer. When needed, just pull out of freezer, thaw and eat!
Store cool zucchini bread in an airtight container at room temperature. Use within 3-4 days.
More zucchini recipes
If you have an abundance of zucchini or just love zucchini, then you'll want to try these recipes:
- zucchini and ricotta stuffed chicken breasts
- chocolate zucchini muffins
- fried zucchini
- zucchini lime bread
- zucchini cheddar pancakes
- oven roasted zucchini
More quick bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my breakfast bread recipes!
Whole Wheat Zucchini Bread
Ingredients
- 1 ½ Cups Flour
- 1 ½ Cups White Whole Wheat Flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 whole eggs
- ½ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 cup brown sugar
- 3 cups shredded zucchini
Instructions
- Preheat oven to 350°F
- Mix all dry ingredients together into a large bowl.1 ½ Cups Flour, 1 ½ Cups White Whole Wheat Flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¼ teaspoon salt
- In a separate bowl, mix eggs, oil, vanilla and brown sugar together.3 whole eggs, ½ cup oil, 1 teaspoon vanilla, 1 cup brown sugar
- Add to dry ingredients. Stir. The mixture will be very dry.
- Add zucchini. Stir in. The mixture will still seem too dry. Wait a few minutes and come back to stir again. The zucchini will have begun to release its excess moisture.3 cups shredded zucchini
- Once all dry ingredients are incorporated, divide batter into 4 mini loaves (sprayed with non-stick spray)
- Bake at 350 for 40-45 minutes for mini loaves - 55-60 minutes for full size loaves.
- Cool for 3-5 minutes on a baking rack, then remove from loaf pans and continue cooling.
Notes
- Bake in 4 mini loaf pans or 2 regular size loaf pan.
- Place pans on a baking sheet to make handling easier. The baking sheet also helps protect the bottom of the bread from becoming too dark.
- To determine if bread is fully cooked, insert a toothpick in the center of a loaf. If the toothpick comes out with just a few moist crumbs, the bread is done. If the toothpick has wet batter, let the bread continue cooking for 5 additional minutes and then test again.
- Baking time will vary depending on your oven and the type of pans you use.
- Bread is best sliced when warm or at room temperature.
- Fold in 1 cup of chocolate chips, regular or mini size
- Add 1 cup of chopped walnuts or pecans
- Add 1 cup raisins
- Omit the all-purpose flour and use all white wheat flour
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cindy says
5 star for sure!!!!!!
Kathy says
Thanks, Cindy!!!