Tender Whole Wheat Zucchini Bread

Here’s my go-to whole wheat zucchini bread recipe that combines the goodness of whole wheat flour with fresh garden zucchini. The result is a moist, hearty bread that’s perfect for breakfast or an afternoon snack.

This zucchini bread has become a summer tradition in our house, especially when the garden is overflowing with zucchini. I often make a double batch – one loaf for now and one for the freezer. Because let’s be honest, there’s nothing better than homemade bread with your morning coffee, right?

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than the giant ones you might find in late summer. If you do end up with larger zucchini, just be sure to cut them lengthwise and scoop out the seedy center before grating. When it comes to prepping, you don’t need to peel your zucchini – the skin adds nice flecks of green to your bread and contains extra nutrients. Before adding the shredded zucchini to your batter, give it a gentle squeeze to remove some excess moisture, but don’t go overboard – that natural moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe is pretty adaptable and here are some helpful swaps you can try:

• Whole wheat flour: You can use all-purpose flour instead of whole wheat, or try a 50/50 mix of both. For a gluten-free version, use a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Sugar: Feel free to reduce the sugar by up to 1/3 cup, or replace up to half with honey or maple syrup (if using liquid sweeteners, reduce the oil by 2 tablespoons to maintain moisture balance).
• Canola oil: Any neutral oil works here – try vegetable oil, melted coconut oil, or melted butter. Applesauce can replace half the oil for a lighter version.
• Eggs: For each egg, you can use 1/4 cup mashed banana or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes before using).
• Spices: No cloves? Use nutmeg instead. You can also add other warm spices like ginger or allspice, or skip the cloves entirely and just stick with cinnamon.
• Zucchini: This is the star ingredient and can’t be substituted, but make sure to squeeze out excess moisture after shredding to prevent a soggy bread.

Watch Out for These Mistakes While Baking

The biggest challenge when making whole wheat zucchini bread is ending up with a dense, heavy loaf – to avoid this, make sure not to overmix the batter once you’ve combined the wet and dry ingredients, as this develops too much gluten and creates a tough texture. Another common mistake is not properly draining the shredded zucchini, which can add too much moisture to your bread – try placing the shredded zucchini in a clean kitchen towel and giving it a gentle squeeze to remove excess water before adding it to your batter. When measuring your whole wheat flour, avoid scooping directly with the measuring cup, instead spoon the flour into the cup and level it off with a knife to prevent using too much flour, which can make your bread dry. For the best texture, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it gummy and dense.

What to Serve With Zucchini Bread?

This wholesome zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to enjoy it! A warm slice spread with butter or cream cheese is my go-to way to serve it, especially alongside a hot cup of coffee or tea. For breakfast, try pairing it with some Greek yogurt and fresh berries, which adds protein and makes it more filling. If you’re serving it for dessert, a light spread of honey butter or a dollop of whipped cream can make it feel extra special without being too heavy.

Storage Instructions

Counter Storage: Your freshly baked zucchini bread will stay good at room temperature for about 2-3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your wrapped zucchini bread in the fridge where it’ll stay fresh for up to a week. The whole wheat flour actually helps it maintain its moisture really well!

Freeze: This bread is perfect for freezing! Let it cool completely, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing – just put some parchment paper between slices so they don’t stick together.

Thaw & Enjoy: When you’re ready to eat your frozen zucchini bread, just let it thaw overnight in the fridge or for a few hours on the counter. Give it a quick 10-second zap in the microwave if you like it warm, and it’ll taste just like freshly baked!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 30-40 g
• Fat: 100-120 g
• Carbohydrates: 350-370 g

Ingredients

• 3 cups finely grated zucchini
• 1 2/3 cups granulated sugar
• 2/3 cup canola oil or melted and cooled butter
• 2 tsp pure vanilla extract
• 4 eggs, lightly beaten
• 3 cups whole wheat flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp baking soda
• 1/2 tsp baking powder

Step 1: Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C).

Grease two 8×4 inch bread pans with baking spray to prevent sticking.

This ensures your zucchini bread will come out clean after baking.

Step 2: Shred the Zucchini

• 3 cups finely grated zucchini

Wash the zucchini thoroughly.

Using a box grater or food processor, finely grate the zucchini until it resembles slaw.

Measure out 3 cups of the grated zucchini for the batter.

Step 3: Sift and Combine Dry Ingredients

• 3 cups whole wheat flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp baking soda
• 1/2 tsp baking powder

In a medium mixing bowl, sift together the whole wheat flour, salt, ground cinnamon, ground cloves, baking soda, and baking powder.

Sifting helps to evenly distribute the leavening agents and spices throughout the flour, preventing clumps and ensuring a well-mixed batter.

Step 4: Mix Wet Ingredients and Sugar

• 1 2/3 cups granulated sugar
• 2/3 cup canola oil or melted and cooled butter
• 2 tsp pure vanilla extract
• 4 eggs, lightly beaten
• 3 cups finely grated zucchini (from Step 2)

In a large mixing bowl, stir together the granulated sugar, canola oil (or melted and cooled butter), pure vanilla extract, lightly beaten eggs, and the shredded zucchini (from Step 2) until everything is well combined.

I like to make sure the eggs are evenly beaten before adding so the mixture comes together smoothly.

Step 5: Combine Wet and Dry Mixtures

• Dry mixture from Step 3
• Wet mixture from Step 4

Add the sifted dry ingredients (from Step 3) to the wet mixture (from Step 4).

Using a spatula or wooden spoon, stir until just combined and no streaks of flour remain.

Be careful not to overmix, as this can make the bread dense.

Step 6: Bake the Zucchini Bread

• Batter from Step 5

Pour the batter evenly into the prepared loaf pans (from Step 1).

Place the pans in the preheated oven and bake at 350°F (175°C) for about 40 minutes, or until the internal temperature reaches 195°F, or a knife inserted into the center comes out clean.

I always let the bread cool in the pan for 20 minutes before removing it—this keeps the loaves from falling apart.

Step 7: Cool and Serve

After cooling for 20 minutes, carefully remove the loaves from the pans and transfer to a wire rack to cool completely.

Slice and enjoy your homemade zucchini bread!