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Whole Wheat Zucchini Bread Recipe
If you’re looking for a healthy (or at least healthier!) dessert option, snack, or breakfast filler, this classic whole wheat zucchini bread recipe is a great pick!
This recipe uses up two cups of zucchini, which can be fresh or frozen. (For more recipes that use zucchini, check out these zucchini chocolate chip cookies and zucchini beef skillet.)
My grandmother made this recipe for many years. It tastes great plain, with a little butter or margarine, or even some honey. It has a light, slightly sweet flavor that makes it an excellent base for any sort of topping.
You can use fresh or frozen zucchini in the bread. If you do use frozen zucchini, don’t drain it of excess water. The moisture from the zucchini plays a big role in the bread!
Since the regular recipe uses entirely whole wheat flour, it has a very strong, well, whole wheat-y taste. If you want to tone it down, you can substitute some of the whole wheat for regular white flour.
I make this bread in metal pans, but it works fine in glass as well. For glass, bake the bread at 325° for the same amount of time as the original recipe, and check frequently to make sure it doesn’t burn. The bread will have pulled away slightly from the edges.
Greasing the pans well is key! If you use enough Pam, the bread should come out easily after running a knife around the edge of the pan.
While we enjoy this recipe as is, you can get creative if you want! Try adding some fun extras to it. Nuts, chocolate chips, coconut, and anything else you’d like to try can add great flavors and textures.
Whole Wheat Zucchini Bread
- 3 eggs
- 1 cup white granulated sugar
- 1 cup vegetable oil
- 2 cups shredded zucchini
- 2 tsp. vanilla
- 3 cups whole wheat flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- Beat eggs, sugar, and vegetable oil together in a large bowl.
- Add zucchini and vanilla, then stir again.
- Add whole wheat flour, salt, baking soda, and baking powder, stirring well to incorporate all.
- Pour into two very well-greased 9x5x3 bread pans.
- Bake at 350° for 45 minutes, or until a knife comes out clean and the bread has pulled away from the edges of the pan.
- Let cool for several minutes, then run a knife around the edge and remove from pans.
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