Whole Wheat Zucchini Bread

Earlier this year I received an email from an adoring fan asking where she could find my favorite zucchini bread recipe on A Dash of Sass.  I went to the recipe index with the intention of sending her to the appropriate link only to discover (gasp!) … I’ve never posted my favorite zucchini bread recipe!  Oh, the horror!  How can this be!  A zucchini-lovin’ fool like myself must have a favorite, stand-by recipe to share with my readers, right?  Fear not dear friends, I do have a favorite recipe … I’ve just been too consumed with scarfing down this season favorite that I never got around to posting it for your gazing eyes.

sliced zucchini bread

Who remembers the Zucchini Walnut Muffins that used to grace the plexiglass bakery cases of that infamous coffee chain whose name rhymes with Arbucks?  I’d be lying if I said that I didn’t have a rather large crush on those muffins back in the day.  They don’t carry them anymore, but they still haunt my dreams.  Spicy yet light, tinged with flecks of zucchini and topped with loads of crunchy walnuts.  This recipe is my slightly healthier, recreation of those hauntingly good muffins.


Let me be the first to welcome to the world of whole wheat pastry flour.  If you, like me, are trying to bake with whole grains and say goodbye to Old Mister All Purpose Flour, whole wheat pastry flour is your new best friend.  While it is still whole wheat, it is a finer grain which provides for a lighter crumb in baked goods.  I dare you to try to taste the difference.  It is still a bit of a specialty item and it may be hard to find at your local store, but you can order it online and have it sent straight to your front door.  You’re welcome.

shredded zucchini

Most zucchini bread recipes end up using a shockingly little amount of actual zucchini.  Am I the only one who finds this irritating?  Isn’t the general point of making zucchini bread to use up the surplus of zucchini that is piling up in your fridge?  This recipe uses a full three cups of the shredded green stuff, so you should be able to use up at least two or three good sized zukes.

sliced zucchini bread

Another heart healthy element of this recipe is the olive oil base.  Sure, you could use regular old veggie oil, but why not get the health benefits of olive oil?  Done.  At first glance, it may seem like a lot of sugar, but the recipe does make two full sized loaves.  If you are looking to cut back on your sugar intake, this recipe is perfectly suited for a sugar substitute, like Splenda.  I’ve made this with a mix of half sugar and half Splenda and it comes out wonderfully.

zucchini bread


Whole Wheat Zucchini Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 50-60 minutes


3 cups shredded zucchini
1/2 cup olive oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg (freshly ground, if possible)
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
1 3/4 cup walnuts, chopped


- Preheat oven to 350 degrees. Grease and flour two 9 inch loaf pans (alternatively, grease the loaf pan, line with parchment paper with an inch overhang on each side and grease the parchment paper again). Set pans aside.
- In a large bowl, whip the eggs until light and foamy. Whip in the oil and sugar. Mix until fully combined. Stir in the shredded zucchini.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, spices and 1 1/4 cups chopped walnuts. Stir until fully combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Be careful not to overmix (a few streaks of flour is fine).
- Divide batter in half and pour into the two prepared pans. Top each loaf with the reserved chopped walnuts.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool 10 minutes in the pan. Using the parchment handles, remove loaves to wire cooling racks to let finish cooling.
- Serve at room temperature or slightly warmed. Enjoy!

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14 Responses to “Whole Wheat Zucchini Bread”

  1. 1
    Joanne — August 10, 2010 2:04 pm

    I made Martha’s zucchini cupcakes last year but this year I am SO in the market for a zucchini bread recipe. And this one has been SOLD.

  2. 2
    Fallon — August 10, 2010 3:50 pm

    What a great recipe!

  3. 3

    The zucchini are prolific in our area this year. Although I don’t have a garden, my friends are sharing their extras with me! I will try your recipe, it looks very good. I may try Stevia instead of sugar.

  4. 4
    CaSaundra — August 11, 2010 8:20 am

    Ooo I am in the market for new zucchini recipes to use of this years abundant crop–I will bookmark
    this for next time I am in the kitchen baking :-)

  5. 5

    I love the pictures of this–the nuts on top are awesome! I need to find a friend with extra zucchini so that I can make this :)

  6. 6

    I love those rich, warm fall flavors in the middle of summer, and this bread looks like a perfect excuse to keep on indulging in them! Beautiful photos and a great recipe – I’ll be saving this to try soon! :)

  7. 7
    dan — August 15, 2010 9:45 am

    Although not stated, I assume you add the zuchinni to the wet ingredients before adding the dry ingredients. When do you place the walnuts on top of the bread, before or after baking?

    Thank you for the recipe, I can’t wait to try it.

    • kate replied: — August 15th, 2010 10:42 am

      Dan — I’ve updated the recipe to indicate when exactly to add the zucchini and walnuts to the top. But, yes, the zucchini gets added to the wet ingredients and the walnuts get thrown on the top before baking. Thanks for asking!

  8. 8
    Galen — August 16, 2010 11:30 pm

    I assume too that you add the vanilla in with the wet ingredients? My loaves are baking in the oven as I type this and it sure smells good!

  9. 9
    LimeCake — August 23, 2010 9:06 pm

    the texture and colour of the bread look great! yum!

  10. 10
    Lauren at KeepItSweet — August 25, 2010 12:49 pm

    I have been wanting to find a zuccini bread recipe to try and this one looks great since it is healthy but not diet-like!

  11. 11
    Sonia — August 23, 2011 12:03 am

    Just wanted to let you know that I made this recipe (with a few minor changes) and it came out wonderful! I posted the recipe up on my blog at http://www.bakewithsonia.com ! Thanks so much for sharing :)

  12. Pingback: Zucchini Bread Recipes

  13. 12
    Kremy — September 15, 2011 9:39 am

    In my country we eat zucchini in a salty way only,that’s why is this bread is a little bit odd to me. But I liked it a lot and I’m sure I’ll do it again with more salt and less sugar.
    (I’m allergic to nuts so I have to leave the walnuts out:( )

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