Whole Wheat Zucchini Bread

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.

a slice of whole wheat zucchini bread.

Just like the notoriously prolific veggie, there’s no such thing as too much of a good thing, right? 

For this recipe, the goal was to make 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.

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.

Why you’ll love this Whole Wheat Zucchini Bread

  • First and foremost, this recipe is not shy with the zucchini. There’s a full pound of zucchini in one loaf.
  • The recipe calls for 1/2 whole wheat flour and 1/2 white flour for a hearty texture and flavor.
  • There’s just enough sugar and a touch of honey for a sweet note but still not even close to tasting like a cake.


ingredients for whole wheat zucchini bread in glass bowls on a white surface.

How to make Whole Wheat Zucchini Bread

See the recipe card for detailed measurements and instructions.

a mandoline slicer with a zucchini on top
  • Use a mandoline, food proccessor or box grater to finely grate the zucchini.
shredded zucchini layered between paper towels
  • Layer the shredded zucchini between paper towels to wick away excess moisture.
adding wet ingredients to dry ingredients for whole wheat zucchini bread
  • Add the wet ingredients to the dry ingredients the add the zucchini.
spreading zucchini bread batter into a loaf pan
  • Spread the batter into the prepared pan.
  • Bake until the center of the loaf springs back when lightly pressed.
three slices of whole wheat zucchini bread on a plate

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

whole wheat zucchini bread
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4.67 from 3 reviews

Whole Wheat Zucchini Bread Recipe

A less sweet zucchini bread made with whole wheat. Perfect for breakfast for with a salad.
Prep Time30 minutes
Bake Time55 minutes
Total Time1 hour 25 minutes
14 slices
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  • 16 oz zucchini (shredded)
  • 3 ¾ oz all-purpose flour (¾ cup, see note)
  • 3 ¾ oz whole wheat flour (¾ cup)
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 6 oz brown sugar (¾ cup)
  • 4 oz vegetable oil ( ½ cup)
  • 2 large eggs
  • 2 tablespoons honey


  • Preheat the oven to 350 °F and butter and flour a 9"x5" loaf pan. Line the pan in one direction with parchment paper, allowing it to hang over the sides.
  • Spread 16 oz zucchini (shredded) in an even layer on a paper towel. Cover with another paper towel and press to absorb the liquid. Let the zucchini set while you mix the batter.
  • Combine 3 ¾ oz all-purpose flour, 3 ¾ oz whole wheat flour,2 teaspoons cinnamon,½ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda in a mixing bowl and whisk to combine. Add 6 oz brown sugar to the dry mixture and toss to incorporate.
  • In another bowl, combine4 oz vegetable oil, 2 large eggs and 2 tablespoons honey. Add the zucchini.
  • Add the wet ingredients to the dry ingredients all at once and stir just until combined. Pour the batter into the prepared loaf pan
  • Bake until a toothpick comes out with just a few moist crumbs, about 45-55 minutes.
  • Cool in the pan for 20 minutes and then turn out onto a cooling rack to cool completely.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 1slice | Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 141mg | Potassium: 148mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. Your recipe is almost like mine except yours has a little less sugar which is good but I don’t put any honey in it so sweetness might be the same. I use about 2/3 of whole wheat flour and rest whiteand if I have a little more than two cups of zucchini I add all of it, I’ve used up to almost 3 cups with no problem. Love zucchini bread!

  2. I love this. I made my first whole wheat zucchini bread this week…I’m not sure why I ever made anything else!