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Home » Bread

Published: Aug 22, 2015 · Modified: Oct 27, 2022 by Kathy

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.

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 make 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 of traditional whole wheat flour. I like to use white whole wheat flour when baking recipes with whole wheat flour.

You can also use traditional whole wheat flour if you'd prefer.

This recipe makes perfect zucchini bread.

Key ingredients

Ingredients for making zucchini bread.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • 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

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • 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
  • zucchini chocolate chip bread
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!

  • Chocolate Banana Muffin with chocolate chips on a white plate.
    Chocolate Banana Muffins
  • Homemade Croissants stacked on a cooling rack.
    How to Make Croissants
  • Almond Poppy Seed Muffins on a baking rack.
    Almond Poppy Seed Muffins
  • An apple banana muffin on a small blue plate.
    Banana Apple Muffins
Mini loaf of zucchini bread on a wooden cutting board.

Whole Wheat Zucchini Bread

Kathy Berget
Zucchini Bread made with all-purpose flour and white wheat flour
5 from 24 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Quick Bread
Cuisine American
Servings 4 mini loaves
Calories 134 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Bread Pan
  • Mini Bread Pan
  • Grater
Prevent your screen from going dark

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
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Homemade Bread

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  • A circle of round dinner rolls each with a different finished glaze.
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Reader Interactions

Comments

  1. Jamie says

    August 13, 2023 at 2:10 pm

    This recipe looks amazing! It is calling my zucchini! I have one question? How does just using whole white wheat flour effect the density of the bread?

    Reply
    • Kathy says

      August 13, 2023 at 6:26 pm

      White wheat flour isn't nearly as dense as regular wheat flour.

      Reply
  2. 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
  3. Cindy says

    April 29, 2020 at 3:21 pm

    This recipe of zucchini bread is absolutely amazing. I made it with 1 cup reg. Flour and 2 cups whole wheat. Turned out perfect!!!

    Reply
    • Kathy says

      April 29, 2020 at 6:02 pm

      Great! I'm glad you figured out a way to make it work with the ingredients you have on hand!

      Reply
  4. Fred G says

    April 27, 2019 at 5:17 pm

    5 stars
    Sounds like a great bread combo to try

    Reply
  5. Maya @ Treats and Eats says

    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 says

      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.

      Reply
  6. Jess @ whatjessicabakednext says

    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 says

      August 26, 2015 at 4:40 am

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

      Reply
  7. Laura says

    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 says

      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
  8. Kennedy Cole says

    August 24, 2015 at 7:06 pm

    5 stars
    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 says

      August 24, 2015 at 7:19 pm

      Thanks, Kennedy!

      Reply
  9. Kennedy Cole says

    August 24, 2015 at 7:06 pm

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

    Reply
  10. Rachelle @ Beer Girl Cooks says

    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 says

      August 24, 2015 at 5:52 pm

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

      Reply
  11. Anu-My Ginger Garlic Kitchen says

    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 says

      August 24, 2015 at 4:28 am

      I love eating and making homemade bread.

      Reply
  12. Marsha @ Marsha's Baking Addiction says

    August 22, 2015 at 7:04 am

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

    Reply
    • Kathy says

      August 22, 2015 at 7:36 am

      Very scrumptious!

      Reply
5 from 24 votes (20 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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