Whole wheat zucchini bread is a great way to use up that abundant garden zucchini. Made with whole wheat, honey, and a hint of cinnamon, this recipe makes a moist and perfectly sweetened loaf of zucchini bread.
Heather's recipe summary
Flavor/texture: Tender zucchini bread made with whole wheat flour, honey, and a hint of cinnamon.
Pan size: 9x5 loaf
Similar to: Applesauce Zucchini Bread
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Ingredients and substitutions
- Flour - This recipe is written to be made with whole wheat flour, but all-purpose flour can work as a substitute if desired.
- Zucchini - You'll need about one medium zucchini for this recipe, which is about 1 ½ cups of finely shredded zucchini, or 220 grams. Coarsely grated zucchini will work, but may add a noticeable texture to your baked bread.
How to make whole wheat zucchini bread
- Mix wet ingredients in a bowl.
- Add dry ingredients and stir to incorporate.
- Pour into a greased 9x5 loaf pan.
- Bake until browned and bread pops back when pressed in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - The small side of a box grater works best to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off. Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
📖 Recipe
Whole Wheat Zucchini Bread
Ingredients
- 1 ½ cups (220 g) finely grated zucchini, do not drain liquid out
- ⅓ cup (68 g) brown sugar
- ¼ cup (84 g) honey
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (226 g) whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), brown sugar, honey, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205℉ in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!