Whole Wheat Zucchini Herb Bread

Whole Wheat Zucchini Herb Bread

Karen Hartman 0

"This bread is very light and rises high."

Ingredients 3 h 5 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.
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Reviews 41

  1. 49 Ratings


This bread is lovely! I don't have a bread maker so I doubled the recipe and did it this way: Add the honey to warm water and sprinkle the yeast on top. Let proof for 10 minutes then add the salt, oil, zucchini, seeds and seasoning. I added 1 1/2 tsp of dried basil and a tsp of rosemary like someone else suggested, then your flour. Let rise for 1 hour, punch down and divide into 2 loaves and let rise again in bread pans for 45 minutes. Bake at 350 for 35 minutes. Brush tops with olive oil after it comes out of the oven and EAT!!! 2nd batch: Doubled it again and used only 1 tsp of salt, 2 tsp of italian seasoning and 2 tbsp of sesame seeds (as well as 2 cups of grated zucchini). It rose much higher this time.


This bread did not rise well for me, even with the addition of citric acid which usually makes the difference for wholewheat loaves. I felt it could do with much more fresh basil for flavour. Otherwise a reasonable bread, crumbly but thick. Best for toasting. I made another loaf just with basic white bread recipe, but replaced just over 1/2cup water with a medium zucchini grated. It was delicious, and rose well.


FANTASTIC! Very light & soft with just enough whole wheat to make it taste soooo good. It has become our households favorite & I make it 2-3 a week. The PERFECT toast bread if you don't like a sweet breakfast! You can't tell that there is zucchini in it at all! (My husband didn't believe me until he watched me make the second loaf.) I used a full cup of zucchini (EDIT: I don't even measure the zucchini anymore, I just grate one medium 'zuke and put it in the pan first.) I added a little oregano and minced garlic along with the basil to give it more of an Italian taste (definitely use fresh basil if you can). I have given away 6 loaves of this recipe and keep getting requests for it.