Healthy Zucchini Bread Recipe with Whole Wheat Flour

Speckled with yellow squash and green zucchini, you can anticipate that this is going to be a tasty and Healthy Zucchini Bread Recipe! Perfect for a summer brunch menu party.

There’s a reason why this quick bread is always available at county fairs, church bazaars and fundraisers.

Just like banana bread, you can mix, bake and enjoy this baked good in record time. As an added bonus, cleanup is easy as there is no need for a mixer or food processor.

All you need are a couple of bowls, a whisk and a spatula. You will also need a tea towel or a potato ricer as we will be removing the excess moisture that is often the cause of a gummy and wet loaf. 

Here is the perfect recipe for zucchini bread that is not only easy and quick to make but healthy as well. It incorporates whole wheat flour with 3½ cups of grated zucchini and just the right amount of sugar to satisfy that sweet tooth. 

Mise en place

Prep the zucchini: Properly rinse and dry 3 small to medium-sized zucchini. As you can see, I used one summer squash and 2 zucchinis. 

Next, remove the little stump where the flower was growing. Do not remove the part that was attached to the plant as this will make grating the zucchini easier -which is the next step.

Using the large holes of a box grater, grate all three zucchinis. Place in a colander set over a medium bowl. Set it aside while we prepare the rest of the ingredients.

The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1 cup of whole wheat flour (156 grams), 1 teaspoon of baking powder, 1 teaspoon baking soda, 1 teaspoon of salt, 2½ teaspoons ground cinnamon, and ¼ teaspoon nutmeg.

Take a minute or so to properly whisk the dry ingredients together.

The wet ingredients: In a medium mixing bowl, whisk together 2 eggs, ¾ cup brown sugar, ¼ cup vegetable oil and 1½ teaspoons of pure vanilla extract.

Squeeze the shredded zucchini: Transfer to a potato ricer and push them through in order to remove the liquid.  If you do not have one, place in a clean dish towel and wring out the liquid.

There should be about 3½ cups of grated zucchini weighing about 350 grams.

Instructions

Preheat the oven to 350℉ (175°C) and set the rack in the middle position. Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.

Add the grated and squeezed zucchini to the wet ingredients and combine them properly together.

Pour the wet ingredients in the dry ingredients and combine until just moistened. 

Immediately pour the batter into the greased pan and sprinkle top with 1-2 tablespoons of turbinado sugar. 

Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean. 

Place pan on a wire rack to cool for about 10 minutes. 

Remove from pan to cool down completely before slicing.

Tips

• Use small to medium zucchini as they provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them. 
• Whisking the dry ingredients together ensures proper distribution of the leavening agents.
• Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
• If using a 9 x 5 pan, start testing for doneness at 50 minutes.
• This bread tastes better the next day… if you can wait that long. 

Whole wheat flour vs White whole wheat flour

The main difference between these two types of flours is the variety of wheat which is lighter in color, hence the term “white”. These flours can be used interchangeably. [source] 

Why remove the moisture

It is important to remove as much moisture as possible from the grated zucchini before adding it to the liquid ingredients. This ensures the perfect texture -not too dry and definitely not wet and gummy. 

Using one pound of small-medium zucchini yields approximately 350 grams of squeezed shredded zucchini with almost ½ cup of liquid to discard. If using measuring cups, this is about 3½ lightly packed cups.

How to store

Store this quick bread at room temperature for up to 3 days wrapped in foil or plastic wrap. For longer storage, place in a resealable plastic bag or container and freeze for up to 3 months.

What else can you make?

If you enjoy healthy zucchini recipes, you are going to love these zucchini sticks. The recipe includes options to bake or air fry. If you are looking for a nutritious grab and go breakfast, these zucchini muffins are for you! 

Recipe origins

This is a recipe that I’ve wanted to share with all of you ever since I started my website. 

I have tweaked and adjusted a zucchini loaf recipe that was first shared with me by a work colleague, over thirty years ago. 

Recently, I received a request from a reader asking if I had a zucchini bread recipe. 

So I updated my editorial calendar and made this recipe my number one priority. 

If you are tired of gummy, wet, oily and sweet zucchini loaves, this is the recipe for you! 

I hope you get a chance to try it! 

If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free! 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this zucchini loaf recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Healthy Zucchini Bread Recipe

Speckled with yellow squash and green zucchini, you can anticipate that this is going to be a tasty and Healthy Zucchini Bread Recipe! Perfect for a summer brunch menu party.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour

Servings: 8 servings

Calories: 280kcal

Author: Maria Vannelli RD

Ingredients

• 3½ cups zucchini grated, and squeezed and lightly packed (see note)
• 1 cup all-purpose flour 142 grams
• 1 cup whole wheat flour 156 grams
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ teaspoons cinnamon ground
• ¼ teaspoon nutmeg ground
• 2 eggs room temperature
• ¾ cup brown sugar packed
• ¼ cup vegetable oil
• 1½ teaspoons vanilla extract pure
• 1-2 tablespoons turbinado sugar

Instructions

• Preheat the oven to 350℉ (175°C) and set the rack in the middle position.
• Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.
• In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the eggs, sugar, oil and vanilla extract.
• Add the zucchini with the wet ingredients and combine them properly together.
• Pour the wet ingredients in the dry ingredients.
• Quickly combine together with a wooden spoon or rubber spatula until just moistened.
• Immediately pour the batter into the greased pan and sprinkle top with turbinado sugar. 
• Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean. 
• Place pan on wire rack to cool for about 10 minutes. 
• Remove from pan to cool down completely before slicing.
• Wrap the bread in plastic wrap and store at room temperature for 3-4 days.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

• The total yield is 8 one inch slices. 
• Use small to medium zucchini as they provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them.
• Whisking the dry ingredients together ensures proper distribution of the leavening agents.
• Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
• If using a 9 x 5 pan, start testing for doneness at 50 minutes.
• This bread tastes better the next day... if you can wait that long. 

Whole wheat flour vs White whole wheat flour: The main difference between these two types of flours is the variety of wheat which is lighter in color, hence the term "white". These flours can be used interchangeably. [source] 

Why remove the moisture: It is important to remove as much moisture as possible from the grated zucchini before adding it to the liquid ingredients. This ensures the perfect texture -not too dry and definitely not wet and gummy. 

Using one pound of small-medium zucchini yields approximately 350 grams of squeezed shredded zucchini with almost ½ cup of liquid to discard. If using measuring cups, this is about 3½ lightly packed cups.

How to store: Store this quick bread at room temperature for up to 3 days wrapped in foil or plastic wrap. For longer storage, place in a resealable plastic bag or container and freeze for up to 3 months.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 454mg | Potassium: 306mg | Fiber: 3g | Sugar: 23g | Vitamin A: 168IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg

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