100% Whole Wheat Zucchini Bread

Total Time
1hr
Prep 15 mins
Cook 45 mins

This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves

Ingredients Nutrition

Directions

  1. Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
  2. In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
  3. Add dry ingredients to wet, stirring to combine well.
  4. Add chopped nuts.
  5. Bake at 350°F for 45/50 minutes.
Most Helpful

5 5

Fantastic recipe! I was looking for something whole wheat and this is what I tried first. I don't think I'll be trying any more because this is it! It isn't gooy like many zucchini breads are. This is less of a desert and more of a bread. Love it! -- update, this is great as a loaf of bread or as muffins. Be sure to use about 2 cups of zucchini with excessive water drained.

5 5

I normally don't review recipes, but this one was too good not to! I'm a big fan of using whole wheat flour. This bread not only tastes delicious, it is moist and raises well! When zucchini is in season (hence coming out of our ears!), I like to grate it and freeze it in 2 cup portions ready for this recipe! The best (and healthiest!) zucchini bread recipe I've found by far! THANK YOU!

3 5

After about 11-12 hours since submitting a review, it has not been included. So I will try again, this time with a bit more feedback. The bread is tasty, but it did not rise. I had checked the expiration date on the baking powder before beginning, so I know that's not the problem. The recipe on the website shows only 1/4 teaspoon of baking powder. That doesn't seem like nearly enough for two loaves of bread. It makes me wonder if the baking powder measurement might have been accidentally altered somehow. Another possibility is that I used stevia (in a form for baking) instead of sugar. That should not affect the rising, though. For others who might be diabetic or otherwise wanting to limit your sugar intake, I could not tell that sugar was not used. As I said in the beginning, the bread was tasty.