This moist, flavorful Whole Wheat Zucchini Bread is made with whole wheat flour for a hearty loaf of zucchini bread that still tastes great!
Every year, gardeners are with overflowing baskets of zucchini have to figure out ways to use all of it. Zucchini bread is a can’t-miss way to turn the harvest into delicious treats.
This Whole Wheat Zucchini Bread is moist and tender without the greasy heaviness that so many zucchini breads suffer from. It isn’t super sweet but has just enough sweetness to make it tasty.
It also freezes well, so you can enjoy your zucchini long after growing season ends.
“This is THE BEST zucchini bread receive I have ever made or tasted. Even with the whole wheat flour it was moist – and stayed moist. Highly recommend.” – Kris
Ingredient notes and substitutions
- Honey: Or a similar sweetener like maple syrup.
- Vegetable oil: A similar neutral oil, like olive oil or canola oil, will work.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Cinnamon chips: Chocolate chips also work well in this bread.
How to make whole wheat zucchini bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350F. Grease a 9×5-inch baking pan; set aside.
Step 2: In a large bowl, whisk together eggs, honey, vegetable oil, buttermilk, and vanilla.
Step 3: Add the flour, salt, baking soda, baking powder, and cinnamon; stir until just incorporated.
Step 4: Stir in the zucchini until mostly incorporated.
Step 5: Add cinnamon chips, and mix until combined.
Step 6: Pour the batter into the prepared pan.
Step 7: Sprinkle with remaining cinnamon and sugar.
Step 8: Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let cool in pan for 10 minutes, and then remove from pan and set on wire cooling rack to finish cooling.
Storage
Store any leftover whole wheat zucchini bread in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
The bread also freezes well. To freeze, let the baked bread cool to room temperature on a wire cooling rack. Wrap the bread tightly and place in a freezer-safe container. Freeze for up to 1 month.
More zucchini bread recipes!
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Whole Wheat Zucchini Bread
Equipment
- 9×5 loaf pan
Ingredients
- 2 large eggs
- ½ cup honey
- ¼ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 cups shredded zucchini not squeezed dry
- 1 cup cinnamon chips
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F. Grease a 9×5-inch baking pan; set aside.
- In a large bowl, whisk together eggs, honey, vegetable oil, buttermilk, and vanilla.2 large eggs, ½ cup honey, ¼ cup vegetable oil, ½ cup buttermilk, 1 teaspoon vanilla extract
- Add the flour, salt, baking soda, baking powder, and cinnamon; stir until just incorporated.2 cups white whole wheat flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon
- Stir in the zucchini until mostly incorporated.2 cups shredded zucchini
- Add cinnamon chips, and mix until combined.1 cup cinnamon chips
- Pour the batter into the prepared pan.
- Sprinkle with remaining cinnamon and sugar.1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then remove from pan and set on wire cooling rack to finish cooling.
Video
Notes
- Honey: Or a similar sweetener like maple syrup.
- Vegetable oil: A similar neutral oil, like olive oil or canola oil, will work.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Cinnamon chips: Chocolate chips also work well in this bread.
- Nutrition values are estimates.
Nutrition
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Originally published 4/13/2016.
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Comments & Reviews
Kris says
This is THE BEST zucchini bread receive I have ever made or tasted. Even with the whole wheat flour it was moist – and stayed moist. Highly recommend.
Kate says
Thank you! I’m so glad that you liked it!
Melinda says
I made this recipe, substituting 1/2 cup pure pumpkin plus 1/2 tsp powdered stevia for the honey and 1/4 cup of pure pumpkin for the oil, and it’s pretty good. I upped the cinnamon because I love it! A slight oddness in the sweetness is due to the stevia but is not too noticeable (I was watching for it as I’ve baked with stevia before). The changes made for a thicker, heavier almost dough-like batter and I wondered if it would rise as it baked but it did. :) I baked in a glass bread pan and the resulting loaf was tall, crunchy on the outside and just a little under-baked (so soft!). The result is almost like coffee cake and I plan to try this again in a square cake pan.
Kate says
Oh wow! I’m glad that it worked out for you!
Dani says
When you say sour milk, do you mean old milk?? Sorry, I’m a complete novice! I was going to try this with oat milk because I don’t do dairy milks.. hmmm.. it’s -40 outside too, so I’m not going out there! Lol, wish me luck!
Kate says
No, sour milk is milk that’s been soured with the addition of vinegar. You can use oat milk. You’ll just want to add a little bit of vinegar to sour the milk. Hope that helps!
Linda says
Great recipe! Made this with some extra zucchini and it’s really good! Thanks for the recipe!
Kate says
So glad you liked it! Thank you for taking the time to come back and comment!
Rachel says
Could you substitute 1/4 cup coconut oil for the vegetable oil? I love zucchini bread, but I’ve never made it myself before!
Kate says
I think so! I sub coconut oil for vegetable oil in baked goods pretty regularly, and it has always worked well. Good luck! =)
Carolina says
This recipe sounds divine! Do you have a buttermilk substitute?
thanks
Carolina | https://www.dearbabymj.com
Kate says
Thank you! You could use sour milk instead. Just add a scant teaspoon (about 3/4 tsp.) white vinegar or lemon juice to a 1/4 cup measuring cup. Fill the rest with milk, and let it sit for 5 minutes.
Bethany @ athletic avocado says
This zucchini bread looks sooooo good! I normally put choco chips in mine, but cinnamon chips sounds awesome!
Kate says
Thanks so much!! I love the chocolate/zucchini combo, too! =)