Whole Wheat Zucchini Bread

A healthier, whole wheat version of the classic zucchini bread recipe!

Zucchini is plentiful this time of year, so I thought I’d share this yummy recipe with you that is a healthier version of an old favorite.

If you’d like a not-so-healthy, non-whole wheat version of this bread that makes 4 loaves instead of 2, you need my Decadent Large Family Zucchini Bread recipe!

To quickly grate my zucchini, I use either my Bosch slicer/shredder/grater attachment or my Saladmaster. Both are quick and easy!

By the way, I am NOT a gardener! I have a serious brown thumb, so my abundance of zucchini is almost always because of generous green-thumbed friends. (THANK YOU!)

A great way to manage an OVER-abundance of zucchini is to grate all of it up and then freeze 2 cups each in plastic freezer bags. (we call them zippy bags and they will lay nice and flat in your freezer!)

We also should take a second to talk about the whole wheat flour I use. I really like Wheat Montana Farms Prairie Gold, but any old whole wheat flour from the store should be fine. OR you could try grinding your own!

In 2008, we purchased a Vita-Mix with a grain mill attachment. For many years if I wanted to grind my wheat berries (also Prairie Gold), I would pop them in the Dry Container for the Vita-Mix and grind them that way. The flour isn’t quite as fine as what you buy at the store, but I didn’t mind it that way at all.

Now, I use a Mockmill to grind my flour, and I really love it! Plus, it IS as fine as the flour you buy in the store AND it is quieter than anything else I’ve seen on the market!

By the way, in the instructions it says to pour into 2 medium-sized loaf pans. I used to use Norpro 8″ Nonstick Bread Pans (as shown in the photo below). But, I have to be honest, they were a bear to clean. There are little divots inside the entirety of the pan and there wasn’t a good way to get those clean.

I did not have a great experience with those pans so ended up buying the Norpro Stainless Steel Bread Pans instead. MUCH EASIER TO CLEAN!

The thing to note here is that I didn’t give up on the Norpro brand – they are considered the gold standard for bread baking. I purchased mine at a local Amish Bulk Food Store, but you could buy them from Amazon or at a kitchen store.

Once the bread comes out of the oven, loosen all the way around the edges with a table knife or plastic utensil and pop onto a cooling rack.

This bread is absolutely delightful and not your average hard-as-a-brick whole wheat loaf! Our family loves to have this for breakfast slathered with butter! YUM!

If you love this recipe, you should try my
100% Whole Wheat Bread recipe!
This is my husband’s granny’s recipe and it is light, fluffy, and delicious!

Click for more Large Family Recipes

Print

Whole Wheat Zucchini Bread

Ingredients

• 3 eggs
• ¾ cup oil
• 1 cup raw honey
• 2 cups zucchini, grated (try yellow squash too!)
• 1 tsp vanilla (try making your own – see notes!)
• 3 cups whole wheat flour
• 1 tsp sea salt
• 1 ½ tsp baking soda
• 3 tsp cinnamon
• ½ tsp aluminum-free baking powder

Instructions

• Beat eggs until light and foamy.
• Add next 4 ingredients and lightly mix.
• Sift together last 5 ingredients and add, mixing well. (Reality check here…I do NOT sift…and it turns out just fine.)
• Pour into 2 medium-sized loaf pans.
• Bake at 325 for 30-40 mins.