Moist Whole Wheat Zucchini Bread Recipe

Delicious, moist, and easy to make: this Whole Wheat Zucchini Bread combines the tender crumb of a classic quick bread with the wholesome flavor of whole wheat. It’s perfect for breakfast, a weekend brunch, or a lunchbox snack and freezes well for later.

This version uses a mix of all-purpose flour and white whole wheat flour for a lighter texture and slightly sweeter flavor while keeping the nutritional benefits of whole wheat.

Two kinds of flour

For a tender loaf with whole-grain goodness, this recipe blends white whole wheat flour with all-purpose flour. White whole wheat is milled from white wheat berries instead of red wheat, giving it a lighter color and a milder, slightly sweeter taste while retaining the fiber and nutrients of whole wheat. If you prefer, you can substitute regular whole wheat flour, though the loaf may be a bit heartier.

Key ingredients

• Zucchini – Freshly shredded zucchini is best. Do not squeeze out the liquid after grating—the moisture helps create a tender, moist loaf.
• Two flours – A mix of all-purpose and white whole wheat flour keeps the bread light while adding whole-grain nutrition.
• Brown sugar – Adds balanced sweetness and a touch of molasses flavor.
• Spices – Ground cinnamon, nutmeg, and cloves give the bread warm, comforting flavor.

Step by step directions

• Preheat oven to 350°F.
• Whisk together the dry ingredients in a large bowl.
• In a separate bowl, combine eggs, oil, brown sugar, and vanilla.
• Stir the wet ingredients into the dry ingredients until just combined.
• Fold in the shredded zucchini. The batter will look dry at first; let it rest for a few minutes, then stir again as the zucchini releases moisture and the batter becomes cohesive.
• Divide the batter into greased loaf pans and bake until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool briefly in the pans, then transfer to a wire rack to finish cooling.

Recipe tips

• Bake in four mini loaf pans for individual servings or two standard loaf pans for larger slices.
• Place loaf pans on a baking sheet to make transferring easier and to protect the pan bottoms from over-browning.
• Check doneness with a toothpick: if it comes out with a few moist crumbs, the bread is done. If wet batter remains, return to the oven for a few more minutes and test again.
• Baking time varies with pan size and oven, so monitor the loaves as they approach the suggested time range.
• Slice the bread when warm or at room temperature for best texture.

Recipe variations

• Stir in 1 cup chocolate chips (regular or mini) for chocolate zucchini bread.
• Add 1 cup chopped walnuts or pecans for crunch.
• Fold in 1 cup raisins for extra chew and sweetness.
• For a fully whole-wheat loaf, replace the all-purpose flour with additional white whole wheat flour.

More zucchini recipes

If you enjoy baking with zucchini, try other recipes that showcase its versatility—savory mains, muffins, pancakes, and more.

More quick bread recipes

• Blueberry lemon bread
• Apple bread
• Rhubarb bread
• Cranberry bread

If you try this recipe, I’d love to hear about it—leave a comment and share a photo on social media to show your loaf!

Whole Wheat Zucchini Bread

Author: Kathy Berget

Summary: A moist quick bread made with a blend of all-purpose and white whole wheat flour and plenty of shredded zucchini.

Times & Servings

• Prep time: 15 mins
• Cook time: 45 mins (mini loaves) to 55–60 mins (full loaves)
• Total time: about 1 hour
• Yield: 4 mini loaves (or 2 regular loaves)
• Calories: 134 kcal per slice (estimate)

Equipment

• Measuring cups and spoons
• Grater
• Mixing bowls
• Loaf pans (mini or standard)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 whole eggs
• 1/2 cup oil (canola or vegetable)
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 3 cups shredded zucchini

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flours, baking powder, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, beat the eggs with the oil, vanilla, and brown sugar until combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. The batter will appear dry at this stage.
5. Fold in the shredded zucchini. Let the batter rest for a few minutes, then stir again as the zucchini releases moisture and the batter becomes more cohesive.
6. Divide the batter into four mini loaf pans (or two regular loaf pans) prepared with non-stick spray or parchment.
7. Bake at 350°F: 40–45 minutes for mini loaves, 55–60 minutes for full-size loaves, or until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool the loaves in the pans for 3–5 minutes, then remove and finish cooling on a wire rack before slicing.

Notes

• Place pans on a baking sheet to make handling easier and to prevent over-browning on the bottom.
• Baking times vary by oven and pan material.
• Bread is easiest to slice when warm or at room temperature.

Nutrition (estimate)