Whole Wheat Zucchini Bread

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. 

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!

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!

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. This banana zucchini bread also uses a nice, healthy dose of cinnamon and looks great.

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! And for another great breakfast treat, check out these Sweet Crepes.

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Whole Wheat Zucchini Bread

Author Erin Dooner

Servings 1 loaf

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

• ▢ 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

Instructions

• Preheat oven to 375 degrees F (190 degrees C). Prepare a loaf pan by lightly greasing or buttering and set aside.
• Combine flour, baking soda, baking powder, salt and spices in a bowl and set aside.
• In a large bowl stir together the melted butter and sugar. Add the eggs and beat until each is incorporated. Stir in the zucchini.
• Stir in the dry ingredients just until incorporated, adding walnuts or chocolate chips if desired.
• 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.

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.

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