Whole Wheat Zucchini Bread

by Erin @ Food Doodles on May 4, 2020

This whole wheat zucchini bread is 100% whole wheat (but doesn’t taste like it) and the whole family will love it! It’s studded with chocolate chips and flavored with lots of spices. There’s something everyone will love in this whole wheat zucchini bread!

What bothers me about most zucchini bread recipes is that they don’t use enough zucchini! This recipe uses a LOT of zucchini. 

whole wheat zucchini bread

Although 3 1/2 cups isn’t a lot of zucchini when you have a garden full of zucchini, this recipe does double and even quadruple very nicely and the bread freezes wonderfully.

When I was done grating the zucchini, I thought that there was no way that all that zucchini would fit in the loaf pan along with what I thought looked like a huge amount of batter. I was wrong.

It somehow fits in a 9″x5″ loaf pan just fine!

whole wheat zucchini bread 3

I’m always a little nervous about posting zucchini recipes (like my Healthy Chocolate Zucchini Bread and Whole Wheat Zucchini Bread Pancakes) because the water content in zucchini varies so much. Some zucchini is SO juicy.

So this recipe calls for squeezing some of the zucchini liquid out with a towel. If you’re using older zucchini that’s not very wet, this may not be necessary. If it’s fresh and juicy, you’ll likely need to wring it out a little. If your zucchini is super juicy, wring it out a little more.

I usually list the cup amounts in grams but I find the zucchini is much better measured by volume. This is again because of the water!

whole wheat zucchini bread

For the flour, you can use regular whole wheat, white whole wheat flour or even spelt flour. We love it all equally! For a non-zucchini whole wheat recipe, try this chocolate chip banana bread.

I’ve tried making a gluten-free version but it was way too dense. I’m working on it, though! For a great gluten-free bread recipe, try this almond flour zucchini bread. And for a non-zucchini bread, this almond flour bread recipe looks tasty.

This zucchini bread recipe uses quite a bit of spice that you don’t usually find in zucchini recipes. It calls for cinnamon, nutmeg, ginger and cloves. 

Feel free to omit it. Or if you’re like some people and think Christmas-y spices + chocolate don’t mix, you could instead omit the chocolate chips.

If you try out this whole wheat zucchini bread, I’d love to hear how it goes!

Whole Wheat Zucchini Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 loaf
  • 2 1/4 cups (281 grams) whole wheat flour, white whole wheat or whole spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 1/2 cup (113 grams) salted butter melted
  • 3/4 cup (150 grams) brown sugar
  • 2 large (50 grams each, out of shell) eggs
  • 3 1/2 cups zucchini shredded and squeezed in a clean kitchen towel to remove some of the liquid*
  • 3/4 cup (83 grams) walnuts or (127 grams) chocolate chips if desired
  1. Preheat oven to 375 degrees F (190 degrees C). Prepare a loaf pan by lightly greasing or buttering and set aside.

  2. Combine flour, baking soda, baking powder, salt and spices in a bowl and set aside.
  3. In a large bowl stir together the melted butter and sugar. Add the eggs and beat until each is incorporated. Stir in the zucchini.
  4. Stir in the dry ingredients just until incorporated, adding walnuts or chocolate chips if desired.
  5. Add batter to the prepared loaf pan and place in the preheated oven. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Turn out onto a cooling rack when done and cool before slicing.
Recipe Notes
  • If you're using older zucchini that's not very wet, this may not be necessary. If it's fresh and juicy, you'll likely need to wring it out a little. If your zucchini is super juicy, wring it out a little more.

Photos updated 5/2020. Here’s an old one:

Whole Wheat Zucchini Bread Image


Leave a Comment

{ 8 comments… read them below or add one }

1 Linda January 31, 2021 at 18:17

Hi Heidi just wondering, could we substitute the brown sugar with maple syrup like your banana bread ( which is absolutely delicious 😋)? If so how much?


2 Erin @ Food Doodles February 5, 2021 at 19:18

I’m sorry for just now seeing this! I wouldn’t recommend it because it’d add a lot of moisture to the bread and potentially make it a bit soggy. Sorry about that!


3 Klaire Frey September 29, 2015 at 20:32


This looks delicious! The recipe calls for “1/2 salted butter, melted.” Does that mean 1/2 cup or 1/2 stick of butter? Please let me know! Thank you!



4 Heidi @ Food Doodles September 29, 2015 at 20:55

So sorry, yes I meant a 1/2 cup 🙂 I’ve fixed the recipe now, thanks for letting me know Klaire!


5 Merry120 September 5, 2015 at 14:36

Zucchini bread is one of my favorite quick breads. It is so moist and delicious. I should really get some zucchini and try your recipe!


6 Heidi @ Food Doodles September 10, 2015 at 15:54

It’s one of my favorites too ? Thanks for stopping in!


7 Charlotte Moore September 2, 2015 at 06:00

I made some last year with whole wheat, sucanat, uns. coconut, orange zest, and chic. chips. Sooo good. I think mine used oil.

My husband planted zucchini one time and they didn’t do good at all. I just buy it now. I have even used yellow squash to make the bread.


8 Heidi @ Food Doodles September 2, 2015 at 12:28

Ooooh, orange zest and chocolate chips is a great idea! I have to try that.
Yes! I use the yellow ones in bread too! I was thinking of making a lemon zucchini loaf with the yellow ones but I think that’ll have to wait till next year 🙂


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