Whole Wheat Zucchini Bread? With so many zucchini bread recipes out there I debated if I needed to send yet another out into the world. But it is such an easy and tasty way to use zucchini and, as my daughter reminded me, everyone can use a good basic recipe that is well-tested and reliable.
The goal was a zucchini bread that is more like a quick bread and less like a cake. I wanted it to be hearty and not super sweet.
First and foremost, this recipe is not shy with the zucchini. There’s a full pound of zucchini in one loaf. I cut the zucchini on a mandoline to get substantial shreds of the vegetable. If you don’t have a mandoline use the large holes of a box grater or the large grating disc of a food processor. If you shred it too fine it will break down and disappear into the bread. For some recipes that might be what you want, but for this loaf I wanted the bits of zucchini to be visible in the final product.

Mandolines are great for shredding and thinly slicing vegetables and potatoes. It’s one of my favorite kitchen tools.
Once again, as in my zucchini biscuit recipe, I drained the shredded zucchini on paper towels to take out some excess moisture.
Instead of just white flour, the recipe calls for 1/2 whole wheat flour and 1/2 white flour. The white flour gives the bread enough structure so that it’s not too dense or gummy and the whole wheat flour brings a nice rustic flavor and texture to the loaf. There’s just enough sugar and a touch of honey for a sweet note. But this loaf is definitely less like dessert and more like a breakfast bread. I think it’s hearty enough to be eaten along side a salad for lunch.
So there’s my addition to the multitude of zucchini bread recipes in the world. I’m happy with the result because this loaf really showcases the vegetable.
I got another 2 pounds of zucchini in my farm share today. So I guess can always use another zucchini recipe. Hopefully you can too.
Zucchini Whole Wheat Loaf
Ingredients
Instructions
Preheat the oven to 325°F convection or 350°F conventional
Butter and flour a 9"x5" loaf pan
Prep the zucchini
Mix the batter
horwatwifey
I love this. I made my first whole wheat zucchini bread this week…I’m not sure why I ever made anything else!
Eileen
We always have plenty of zucchini for baking, right? If you’re in the mood for a slightly more decadent treat try my Chocolate Orange Zucchini Bread.