Whole Wheat Zucchini Bread

Name: Whole Wheat Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini

A moist and nutty quick bread that makes the perfect use of garden fresh zucchini.

By Enzo81 Kitchen· American· October 17, 2026

enzo81.xyz

Prep

15 minutes

Cook

1 hour

Total

1 hour 15 minutes

Serves

This zucchini bread has become a staple in my kitchen because it is so simple to make and always turns out delicious. Using whole wheat flour gives it a wonderful nutty flavor and a hearty texture that feels much more wholesome than standard white bread recipes.

It is the ideal way to use up an abundance of summer squash. Whether you are snacking on a slice with a bit of butter or packing it for a quick morning breakfast, this bread never stays on the counter for long.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini

9Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan.
2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set this aside.
3
In a separate small bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
4
Beat in the eggs and vanilla extract until well combined.
5
Stir the shredded zucchini into the wet ingredients.
6
Gently fold the dry ingredients into the wet mixture, being careful not to overmix the batter.
7
Let the batter sit for 15 minutes to allow the flour to hydrate.
8
Pour the batter into your prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick comes out clean.
9
Allow the bread to cool in the pan for 5 minutes before moving it to a wire rack to cool completely before slicing.

Tips

To store your bread, keep it in an airtight container at room temperature for up to 4 days or in the fridge for a week. You can also slice the loaf and freeze the pieces individually to grab as a quick snack later. If you want a little extra texture, feel free to fold in some chopped walnuts or dark chocolate chips before baking.

#Baking #Vegetarian #Quick Bread #Healthy

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