Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

cpasallie 1

"I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half."


1 h 10 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
  2. In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
  3. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.
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  1. 59 Ratings


I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white, some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole...

I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which do...

I would say that with just a few tweaks, this bread is AWESOME! I did find that the bread was too dense so I cut the all-purpose flour down to three cups instead of 4. I thought the sweetness of...

I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids wouldn't like the 'healthier' version. But this whole wheat bread won hands down! Everyone loved it!...

I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty, I halfed the recipe and made muffins instead of bread and they came out great! You cou...

Very yummy! I used all 6 cups whole wheat flour, applesauce instead of oil, added some nutmeg and 2 cups zucchini. Because whole wheat flour is denser, I added milk until the desired consistency...

Just for you people (like myself) who don't always read through the whole recipe before you start baking away - this requires a pot that can hold a minimum of 12 cups (between the flour, honey, ...

I liked this recipe very much, but I did make a few small changes. Following the advice of some other reviewers, I used sugar instead of the honey, as I like the extra sweetness. I also used s...

I don't know what recipe all tghe revuiers used to give it 4 or 5 stars but it wasn't this one. The only two that hit it were Vurtualelse and Susan.B Very bland and no where near enough liquid. ...