Baking/ Bread/ Breakfast/ Freezer Friendly/ Recipe

Whole Wheat Zucchini Bread

Whole wheat zucchini bread

Zucchini Bread made with all-purpose and whole wheat flour.

Whole wheat zucchini bread

Do you have an abundance of zucchini right now?  Then you are probably scrambling to find every  zucchini recipe known to man.  Here’s a new take on zucchini bread…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.  This recipe makes a perfect zucchini bread.

Whole wheat zucchini bread

Three whole cups of shredded zucchini goes into this bread!  This is key when you are trying to use up all your zucchini!

I often make several batches of this bread.  Once it is cooled, I slice and then place loaves into freezer bags and pop them into the freezer.  When needed, just pull out of freezer, thaw and eat!

Whole wheat zucchini bread

I like to make mini loaves and use four small loaf pans when making this bread. You can also use two regular loaf pans.

Whole wheat zucchini bread

5 from 2 votes
Whole wheat zucchini bread
Print
Whole Wheat Zucchini Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

Zucchini Bread made with all-purpose flour and white wheat flour

Course: Quick Bread
Servings: 4 mini loaves
Author: Kathy
Ingredients
  • 1 1/2 Cups Flour
  • 1 1/2 Cups White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 whole eggs
  • 1/2 cup oil canola or vegetable
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 3 cups shredded zucchini
Instructions
  1. Mix all dry ingredients together into a large bowl.
  2. In a separate bowl, mix eggs, oil, vanilla and brown sugar together.

  3. Add to dry ingredients. Stir. The mixture will be very dry.
  4. 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.

  5. Once all dry ingredients are incorporated, divide batter into 4 mini loaves (sprayed with non-stick spray)
  6. Bake at 350 for 45 minutes for mini loaves - 55-60 minutes for full size loaves.
Recipe Notes

Makes 4 mini loaves or 2 regular loaves

You Might also Like

Quinoa Banana BreadQuinoa Banana Bread

 

Whole Wheat Zucchini Bread

You Might Also Like

15 Comments

  • Reply
    Marsha @ Marsha's Baking Addiction
    August 22, 2015 at 7:04 am

    This zucchini bread looks so scrumptious! It looks so soft and moist!

    • Reply
      Kathy
      August 22, 2015 at 7:36 am

      Very scrumptious!

  • Reply
    Anu-My Ginger Garlic Kitchen
    August 23, 2015 at 11:56 pm

    Wow! Zucchini bread with whole wheat sounds A-MAZING, Kathy! Homemade breads are the best! So moist, healthy and delicious 🙂

    • Reply
      Kathy
      August 24, 2015 at 4:28 am

      I love eating and making homemade bread.

  • Reply
    Rachelle @ Beer Girl Cooks
    August 24, 2015 at 3:42 pm

    I love zucchini bread and yours looks delicious! That’s a great idea to freeze a bunch of them! Especially with school starting back up!

    • Reply
      Kathy
      August 24, 2015 at 5:52 pm

      Trying to stock the freezer to last at least a bit through the school year!

  • Reply
    Kennedy Cole
    August 24, 2015 at 7:06 pm

    Mmm! I love whole wheat bread, and the auditor of zucchini makes it even more delicious! Moist, delicious perfection! 😀

  • Reply
    Kennedy Cole
    August 24, 2015 at 7:06 pm

    Mmm! I love whole wheat bread, and the auditor of zucchini makes it even more delicious! Moist, delicious perfection! 😀 And great pics, too!

    • Reply
      Kathy
      August 24, 2015 at 7:19 pm

      Thanks, Kennedy!

  • Reply
    Laura
    August 25, 2015 at 6:48 am

    Kathy, this loaf looks to die for! I’ll give you my address for shipping purposes. Just kidding! And for reason, I find the whole shredding zucchini to be very relaxing. Weird! right. Just enjoy it. I appreciate the wheat flour too making it a tad healthier. Thanks!

    • Reply
      Kathy
      August 25, 2015 at 7:36 am

      You just might end up with a large pile of fresh zucchini on your door step! Hee-Hee!

  • Reply
    Jess @ whatjessicabakednext
    August 25, 2015 at 8:05 am

    This zucchini loaf looks delicious! Love the idea of using whole wheat flour! Healthy and still a tasty treat! Great recipe, Kathy! 😀

    • Reply
      Kathy
      August 26, 2015 at 4:40 am

      I’ve got to sneak in a little extra nutrition whenever I can!

  • Reply
    Maya @ Treats and Eats
    August 25, 2015 at 6:47 pm

    This looks amazing! I’m a huge fan of using white whole wheat flour too, and mixing it with all-purpose sounds like a great idea. I’ve got to get on this!

    • Reply
      Kathy
      August 26, 2015 at 4:39 am

      White whole wheat flour is so great to bake with; extra nutrition without too heavy of a taste.

    Leave a Reply