Whole Wheat Zucchini Bread – a delicious recipe with whole wheat flour, baking powder, baking soda, salt, ground cinnamon, egg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1.
2
Preheat oven to 325 degrees.
3
In a medium bowl, sift together first 5 ingredients (flour through cinnamon).
4
Set aside.
5
2.
6
In a large bowl, combine eggs, oil, applesauce, sugar and vanilla.
7
Beat well with an electric mixer.
8
Stir in zucchini.
9
Add flour mixture in batches and stir until just combined (do not over mix).
10
3.
11
Spray 1 regular size loaf pans or 2 mini loaf pans with nonstick spray (bottom and sides).
12
Bake in the center of the oven for approximately 50 minutes for 2 mini loafs or 55-65 minutes for 1 loaf.
13
Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.
14
Cool on wire rack or seal in plastic wrap to lock in moisture.
421
kcal
Calories
18
g
Fat
58
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 ¼ cups whole wheat flour, ⅛ teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 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.
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