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Whole Wheat Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.