Whole Wheat Zucchini Bread Recipe

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Most Helpful Positive Review

Jun 09, 2008

I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white, some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous!

—k00kykelly

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Most Helpful Critical Review

May 08, 2009

I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture, it is much smoother and softer) and 1 cup soymilk in addition, because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white, it is preferable to use less when substituting completely. I used only 3 eggs, and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount, only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice, big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour, because regular flour will make them rock hard if you want them 100% whole wheat.

—kate

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57 Ratings

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Aug 11, 2009

I would say that with just a few tweaks, this bread is AWESOME! I did find that the bread was too dense so I cut the all-purpose flour down to three cups instead of 4. I thought the sweetness of the bread was right on and in fact, cut the brown sugar down to only 1/2 cup. To save on calories, I substituted 1/2 cup applesauce for the oil and then just added 2 tablespoons of oil. I love spice so I also snuck in some nutmeg. Since it makes three loaves, it's been fun giving it away to friends and family and so far, people have loved it and have been asking me for the recipe!

—Heldstab

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May 25, 2008

I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids wouldn't like the 'healthier' version. But this whole wheat bread won hands down! Everyone loved it! It was much sweeter than what I was expecting, which was good for us, but might not be for some. But I usually add raisins to my zucchini breads instead of nuts, which could've added to the sweetness. So, if you want something tasty and healthy, this is the recipe to try!

—luv2cook

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Oct 03, 2007

I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty, I halfed the recipe and made muffins instead of bread and they came out great! You could also add a tablespoon of orange zest if you wanted a little zip to them. Don't leave out the walnuts though, I think they are an important component.

—Shezzza

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Jul 09, 2010

Very yummy! I used all 6 cups whole wheat flour, applesauce instead of oil, added some nutmeg and 2 cups zucchini. Because whole wheat flour is denser, I added milk until the desired consistency. So delicious!

—KIMKIMG

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Aug 04, 2008

Just for you people (like myself) who don't always read through the whole recipe before you start baking away - this requires a pot that can hold a minimum of 12 cups (between the flour, honey, sugar, eggs and zucchini). I ended up with a bunch of bowls that wouldn't fit the entire thing to the end. Since you are baking 3 loaves at once it gets hard to stir in the end so I used yet another bowl and threw it in my Kitchenaid. Maybe I am a weakling but then again that's what I bought that. So, can't say it never gets used :) The bread was done probably around 40-45 minutes, but I didn't take it out til the timer said at 50 - so note for next time. Also - even though there is honey and brown sugar this isn't a sweet bread. It's good just not sweet. So if you want some more sweetness in it I would replace it with regular sugar.

—VIRTUALESLIE

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Sep 28, 2008

I liked this recipe very much, but I did make a few small changes. Following the advice of some other reviewers, I used sugar instead of the honey, as I like the extra sweetness. I also used sunflower seeds in place of the walnuts, becuase I had them on hand. I also subbed coconut oil for the oil called for, it adds a rich flavor to baked goods. Otherwise, the recipe was great, I will definitely make it again!

—ram5320

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Nutrition

Calories
190 kcal
9%

Carbohydrates
30.6 g
10%

Cholesterol
35 mg
12%

Fat
6.4 g
10%

Fiber
1.8 g
7%

Protein
4.1 g
8%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Zucchini Bread

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 190
Calories from Fat: 58

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 0.7g 4 %
Cholesterol 35mg 12 %
Sodium 242mg 10 %
Potassium 119mg 3 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 1.8g 7 %
Protein 4.1g 8 %
Sugars 14.1g
Vitamin A 1 %
Vitamin C 4 %
Calcium 5 %
Iron 13 %
Thiamin 17 %
Niacin 17 %
Vitamin B6 6 %
Magnesium 8 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.