Whole Wheat Zucchini Bread Recipe

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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.

Recipe Notes

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.