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sliced whole wheat zucchini bread with peanut butter and loaf on a table
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Whole Wheat Zucchini Bread

Turn all that extra zucchini into this delicious and easy whole wheat zucchini bread. It takes just 10 minutes to prep, and about an hour to bake. 
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Rebecca

Equipment

  • Grater
  • Measuring Spoons
  • Measuring Cups
  • Two Mixing Bowls
  • Whisk or Hand Mixer
  • rubber spatula
  • Loaf Pan

Ingredients

  • 3/4 cup brown sugar packed
  • 2 tablespoons apple cider vinegar or milk
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 3/4 cup white all purpose flour
  • 2 cups shredded zucchini

Instructions

  • Grate 1 medium sized zucchini (until you have 2 cups). Set aside. Preheat oven to 350 degrees. Lightly grease 8 1/2" x 4 1/2" loaf pan (or spray with cooking spray).
  • Grab a large mixing bowl, add 3/4 c brown sugar, 2 T apple cider vinegar, 1/2 c canola oil, 2 eggs, and 1 tsp vanilla to bowl. Beat with whisk or hand mixer until smooth.
  • In a medium mixing bowl, whisk together 1 c whole wheat flour, 3/4 c all purpose flour, 1/4 tsp baking powder, 1/2 baking soda, 1 tsp salt, and 1 1/2 tsp cinnamon.
  • Whisk dry ingredients into wet ingredients. Add shredded zucchini into batter and fold in with a rubber spatula. Pour batter into greased loaf pan. Smooth top with rubber spatula. 
  • Bake bread for 55-60 minutes, or until a toothpick comes out clean (from the center of the bread). Remove from oven, let cool for about 15 minutes, then turn it over onto a cooling rack to cool completely. Slice when cooled.
  • Reheat or eat at room temperature. Serve with peanut butter or butter. 

Video

Notes

  • If using cooking spray, spray immediately before pouring batter into pan. Spray may pool at the bottom of the pan if it sits too long, and bread may stick to pan. 
  • You can swap the apple cider vinegar for milk. But know that you can't taste the vinegar in the bread. Same with oil, you can swap it out for another neutral oil.
  • Remove most of the water from the zucchini by pressing the shreads together to release extra water, or press down with clean towels.
  • Add chocolate chips to batter (when you add the zucchini) if you like chocolate)