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By the end of Summer, most gardens are overflowing with zucchini. So much so that I am looking for recipes to help manage the abundance. My Moist and Healthy Zucchini Bread Recipe is tender and full of Fall spice. It's an easy recipe that comes together quickly and won't disappoint.
This Healthy Whole Wheat Zucchini Bread recipe reminds me of the loaves my grandmother and her friends made every year.
I adjusted my grandma's recipe to include whole wheat pastry flour #ad. It is whole wheat flour with a finer texture, a lighter color, and a mild flavor.
It adds the whole grain benefits to this recipe without the grainy texture some whole wheat flour are known for.
I also cut back on sugar and used olive oil for the fat. This bread is still plenty sweet without all the sugar you use in regular zucchini bread.
The following are the ingredients for a 9-inch loaf of quick bread.
Spices set the flavor stage for this recipe. Here's what you need:
- all-purpose flour
- baking powder, baking soda
- cinnamon, nutmeg, ginger, cloves
- olive oil
- brown sugar, table sugar
Step 1. Preheat the oven to 350F. Spray a loaf pan with cooking spray and set aside.
Step 2. Grate zucchini. This recipe calls for 2 cups of grated zucchini. A medium zucchini will grate to approximately 2 cups. See directions under Frequently Asked Questions below.
Step 3. Next, whisk eggs and mix in oil. Add sugars and vanilla. Sugars are usually added to wet ingredients.
Step 5. Once everything is mixed well together, add zucchini.
Step 6. Whisk dry ingredients including flour, baking powder, baking soda, and spices so everything is evenly mixed.
Step 7. The dry ingredients are then added to the wet and stirred until just incorporated. Since there is whole wheat flour in this recipe, I suggest letting the batter rest for 10 minutes.
Step 8. Spoon batter into sprayed 9-inch loaf pan.
Step 9. Place the loaf pan on the bottom rack of a preheated oven. Bake for 45 minutes. Remove and cool on a wire rack.
Additions and Substitutions When You are Out
Flour: I love using Whole Wheat Pastry Flour. It includes all the nutrients and fiber of other whole wheat flour but has a finer texture, milder flavor, and lighter color. If you can't locate pastry flour, then I would substitute White Whole Wheat Flour.
Oil: For this recipe, I used olive oil because it is low in saturated fat, but canola oil is another healthy substitute. You can also use other oils on hand.
Spices: Some zucchini bread recipes are spice-free, but I love to add more than just cinnamon. If you are missing or don't care for one of the spices, you might add more of one of the others. For my taste, I generally go light on nutmeg and cloves.
Nuts: I didn't include nuts in this recipe, but toasted walnuts or pecans would add additional crunch.
Frequently Asked Questions
Rinse and scrub the zucchini with water—no need to peel. The zucchini skin is soft and will incorporate into the bread.
You can use a hand or large cheese grater to shred the zucchini. Get a medium to a large bowl and arrange your hand grater #ad over a bowl. Make sure to keep your fingers back from the metal grate in a claw-like position as your push the zucchini through the grids. Rotate as you go to keep the squash an even diameter. Set aside.
You may notice green streaks in the finished bread, but little else of the original vegetable.
Once the bread is cool from the oven, wrap it in plastic wrap to seal. Then wrap in foil.
Zucchini bread keeps fresh and moist on the counter for 2-3 days. If you prefer, you can wrap it the same way and store it in the refrigerator.
The wrapped loaves can also be stored in the freezer for up to 2 months with a similar flavor and quality. Consider storing in a zip lock bag for longer freezer storage.
Other Healthy Dessert Recipes for You
Looking for healthy recipes? Check out these other recipes made with whole wheat pastry flour:
August 2022 Update: Minor updates to post.