A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Whole-Wheat Zucchini Bread
Prep time: 15 to 20 minutes
Cook time: 45 to 60 minutes
Makes: 16 slices
Nutrition Facts: View label
Cook time: 45 to 60 minutes
Makes: 16 slices
Nutrition Facts: View label
Ingredients
1 ½ cups whole-wheat flour or all-purpose flour (try a combination)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup vegetable oil
½ cup brown sugar or honey (see Notes)
2 eggs
1 teaspoon vanilla
1 ½ cups grated zucchini (squeeze out some moisture after measuring)
1½ cup chopped nuts or seeds, any type (optional)
½ cup raisins or dried cranberries (optional)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Preheat oven to 350 degrees F. Lightly greast a 9x5-inch bread pan and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, combine oil, brown sugar, eggs, vanilla and zucchini. Mix until well combined.
- Add the wet ingredients to the dry ingredients. Stir until the dry ingredients are moistened, without overmixing. Gently add nuts and raisins, if desired.
- Pour batter into pan and spread into the corners.
- Bake 45 to 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
- Remove pan from oven and let cool for 10 minutes.
- Remove bread from pan and let cool completely on a rack. Slice to serve.
- Wrap to store for several days or freeze for up to 1 month.
Notes
- You can substitute ¼ cup oil with ¼ to ½ cup mashed banana or unsweetened applesauce.
- You can use grated carrot or mashed banana with grated zucchini for a total of 1 ½ cups.
- Try other spices such as cloves, allspice or ginger. If you like spices, use more than the recipe suggests.
- Honey is not recommended for children under 1 year old.
- In a hurry? Try making muffins instead of a loaf. Lightly grease 12 muffin cups and fill with the batter. Bake for 20 to 25 minutes or until a wooden pick inserted into the center of a muffin comes out clean. Freeze extras for a quick meal or snack.
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Comments
This is such a flavorful and healthy zucchini bread! I used multiple of the suggestions in the notes and added raisins, walnuts and ground ginger. Doubling the recipe fills at 9x13 cake pan if you are making zucchini bread for a crowd.
I love using this recipe to make zucchini muffins. I cut the cook time in half and usually bake them for about 20 mins and the end result is always fantastic.
It’s zucchini time again! It was easy to make a double batch of this whole-wheat zucchini bread. I love spreading slices with peanut butter for breakfast or a hearty snack. We found that loaves freeze well.
This Zucchini bread was both hearty and delicious. Next time I would add some yogurt or sour cream to give it more moisture.
This Zucchini Bread recipe is so good! We added raisins and nuts for a little extra flavor and crunch but you can add whatever you like.
Thanks for a zucchini bread with whole-wheat flour and without so much sugar and oil! I like to add nuts for texture and decided to try the raisins too. They gave some natural sweetness and moisture.