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Home » Bread » Whole Wheat Zucchini Bread

Published: Aug 22, 2015 · Modified: Oct 27, 2022 by Kathy · This post may contain affiliate links

Whole Wheat Zucchini Bread

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Stacked slices of zucchini bread.

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!

Mini loaf of zucchini bread on a wooden cutting board.
Table of Contents
Two kinds of flour
Key ingredients
Step by step directions
Recipe tips
Recipe variations
Frequently asked questions
More zucchini recipes
More quick bread recipes
Whole Wheat Zucchini Bread

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

Ingredients for making zucchini bread.
  • 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
Flour and spices in a large bowl.
Eggs and brown sugar in a glass measuring cup with a whisk.
  • 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.
A dry batter with grated zucchini.
Zucchini bread batter in a large glass bowl.
  • 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

Can zucchini bread be frozen?

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!

How long does zucchini bread last?

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
Slice bread on a small white plate.

More quick bread recipes

  • blueberry lemon bread
  • apple bread
  • rhubarb bread
  • cranberry bread
Slices of zucchini bread stacked on a board.

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!

  • A white platter filled with berry muffins with a crumbly topping.
    Buttermilk Blueberry Muffins
  • Slices or raspberry bread on a wooden cutting board.
    Raspberry Bread
  • A zucchini muffin with a glaze on top.
    Lemon Zucchini Muffins
  • Blueberry muffin on a baking rack.
    Blueberry Banana Muffins
Mini loaf of zucchini bread on a wooden cutting board.

Whole Wheat Zucchini Bread

Kathy
Zucchini Bread made with all-purpose flour and white wheat flour
5 from 12 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Quick Bread
Cuisine American
Servings 4 mini loaves
Calories 134 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Bread Pan
  • Mini Bread Pan
  • Grater
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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.
 
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
 
*Nutritional values estimated when slicing each loaf into 6 slices. 

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.

Nutrition

Serving: 1sliceCalories: 134kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 0.5mgSodium: 29mgPotassium: 104mgFiber: 1gSugar: 9gVitamin A: 32IUVitamin C: 3mgCalcium: 33mgIron: 1mg
Keyword mini loaves zucchini bread, zucchini bread, zucchini bread with whole wheat flour
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Comments

  1. Cindy says

    April 29, 2020 at 3:22 pm

    5 stars
    5 star for sure!!!!!!

    Reply
    • Kathy says

      April 29, 2020 at 6:02 pm

      Thanks, Cindy!!!

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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More about me →

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