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    Home » Whole Wheat Zucchini Bread

    Whole Wheat Zucchini Bread

    Published: Apr 13, 2016 · Modified: Jul 22, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This moist, flavorful Whole Wheat Zucchini Bread is made with whole wheat flour for a healthier zucchini bread recipe that still tastes great!Cinnamon Chip Whole Wheat Zucchini Bread on a wooden cutting boardI do a lot of meal planning and scheduling out our meals. Since I work full-time, it helps me to plan to plan out meals ahead of time, especially for the days when I know there will be more going on.

    Not only does it help me stay organized, but it also helps cut down on our grocery expenses and leftover food waste.

    Loaf of Cinnamon Chip Whole Wheat Zucchini Bread on a wooden cutting boardSo, there were a couple recipes that I planned to make and a few that I needed to work on. They didn't happen. Instead, I made this Whole Wheat Zucchini Bread.

    Even though I hate to go off plan, this time it was a good decision.

    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.

    So, it's great as a breakfast or snack! And if you're looking for a sweeter zucchini recipe, check out my zucchini cake recipe.

    Sliced loaf of Cinnamon Chip Whole Wheat Zucchini Bread

    More zucchini bread recipes!

    • Zucchini Bread 
    • Chocolate Zucchini Bread
    • Chocolate Chip Zucchini Bread

    If you’ve tried this whole wheat zucchini bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Cinnamon Chip Whole Wheat Zucchini Bread

    Whole Wheat Zucchini Bread

    Moist whole wheat zucchini bread filled with sweet cinnamon chips
    4.67 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 servings
    Calories: 245kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x5 loaf pan

    Ingredients

    • 2 large eggs
    • ½ c . honey
    • ¼ c . vegetable oil
    • ½ c . low-fat buttermilk
    • 1 teaspoon . vanilla extract
    • 2 c . white whole wheat flour
    • ½ teaspoon . salt
    • ½ teaspoon . baking soda
    • ½ teaspoon . baking powder
    • 2 teaspoon . ground cinnamon
    • 2 c . shredded zucchini not squeezed dry
    • 1 c . cinnamon chips
    • 1 T . sugar
    • ½ teaspoon . cinnamon

    Instructions

    • Preheat the oven to 350F. Grease a 9x5-inch baking pan; set aside.
    • In a large bowl, whisk together eggs, honey, vegetable oil, buttermilk, and vanilla.
    • Add the flour, salt, baking soda, baking powder, and cinnamon; stir until just incorporated.
    • Stir in the zucchini until mostly incorporated.
    • Add cinnamon chips, and mix until combined.
    • Pour the batter into the prepared pan.
    • Sprinkle with remaining cinnamon and sugar.
    • 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

    *Nutrition values are estimates.

    Nutrition

    Serving: 1g | Calories: 245kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 167mg | Potassium: 121mg | Fiber: 2g | Sugar: 30g | Vitamin A: 80IU | Vitamin C: 3.8mg | Calcium: 42mg | Iron: 0.9mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Kris

      August 31, 2020 at 7:33 pm

      5 stars
      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.

      Reply
      • Kate

        August 31, 2020 at 9:23 pm

        Thank you! I'm so glad that you liked it!

        Reply
    2. Melinda

      July 07, 2020 at 6:30 pm

      4 stars
      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.

      Reply
      • Kate

        July 13, 2020 at 10:09 am

        Oh wow! I'm glad that it worked out for you!

        Reply
    3. Dani

      January 20, 2019 at 8:01 pm

      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!

      Reply
      • Kate

        January 21, 2019 at 10:24 am

        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!

        Reply
    4. Linda

      April 17, 2018 at 11:36 am

      5 stars
      Great recipe! Made this with some extra zucchini and it's really good! Thanks for the recipe!

      Reply
      • Kate

        April 17, 2018 at 11:37 am

        So glad you liked it! Thank you for taking the time to come back and comment!

        Reply
    5. Rachel

      May 12, 2017 at 3:12 pm

      Could you substitute 1/4 cup coconut oil for the vegetable oil? I love zucchini bread, but I've never made it myself before!

      Reply
      • Kate

        May 12, 2017 at 5:05 pm

        I think so! I sub coconut oil for vegetable oil in baked goods pretty regularly, and it has always worked well. Good luck! =)

        Reply
    6. Carolina

      May 26, 2016 at 3:17 am

      This recipe sounds divine! Do you have a buttermilk substitute?
      thanks
      Carolina | https://www.dearbabymj.com

      Reply
      • Kate

        May 26, 2016 at 11:21 am

        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.

        Reply
    7. Bethany @ athletic avocado

      April 13, 2016 at 6:34 pm

      This zucchini bread looks sooooo good! I normally put choco chips in mine, but cinnamon chips sounds awesome!

      Reply
      • Kate

        April 15, 2016 at 10:44 am

        Thanks so much!! I love the chocolate/zucchini combo, too! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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