Whole Wheat Zucchini Bread

Slices of zucchini bread on a cutting board.

5 from 1 vote

Whole Wheat Zucchini Bread

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.

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 249kcal

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.

Nutrition Estimate

Course: Breakfast, Snack

Cuisine: American