Whole Wheat Zucchini Bread Recipe

Name: Whole Wheat Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, beaten; ½ cup vegetable oil (or canola); ½ cup applesauce, cinnamon; 1 ½ cups light brown sugar; 3 cups zucchini, grated; 2 teaspoons vanilla extract; 3 cups whole wheat flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; 1 cup walnuts, chopped

Servings: persons

3 large eggs, beaten
½ cup vegetable oil (or canola)
½ cup applesauce, cinnamon
1 ½ cups light brown sugar
3 cups zucchini, grated
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup walnuts, chopped

1
Preheat oven to 350 degrees F.
2
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla extract in large bowl.
3
In separate bowl mix flour, baking soda, baking powder, salt and cinnamon.
4
Slowly add dry ingredients to wet ingredients and mix well.
5
Fold in walnuts.
6
Pour into loaf pan until filled halfway.
7
This will leave you with a little more batter.
8
I made 5 muffins out of it.
9
Place loaf and muffins in oven.
10
Take muffins out after about 20-25 min (until a toothpick inserted comes out clean).
11
Cook the bread for an additional 45-50 minutes.
12
Until a toothpick inserted comes out clean.
13
Allow to cool in pan and then remove.

1299

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggs, beaten, ½ cup vegetable oil (or canola), ½ cup applesauce, cinnamon, 1 ½ cups light brown sugar, and more.

Yes, Whole Wheat Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions