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: 2 cups whole wheat white flour; 2 tsp cinammon; 1 tsp salt; 1 tsp baking soda; 1 cup brown sugar; 1/2 cup white sugar; 1 1/2 cup finely grated zuccini; 1 cup greek yogurt; 1/3 cup canola oil; 1 tsp vanilla extract; 1/4 cup crushed almonds; 1/4 cup crushed walnuts; 1/3 cup cranberries; 3 tsp shredded coconut

Servings: persons

2 cups whole wheat white flour
2 tsp cinammon
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1/2 cup white sugar
1 1/2 cup finely grated zuccini
1 cup greek yogurt
1/3 cup canola oil
1 tsp vanilla extract
1/4 cup crushed almonds
1/4 cup crushed walnuts
1/3 cup cranberries
3 tsp shredded coconut

1
Preheat the oven to 350 degrees fahrenheit
2
Mix all of the dry ingredients together in a bowl
3
Mix all of the wet ingredients together in a second bowl
4
Add the mixed dry ingredients into the bowl containing the wet ingredients
5
Butter a large breadpan (6x8)
6
Pour the mixture into the breadpan and place in the oven for 65 minutes or until you can poke with a toothpick and have it come out clean
7
Let stand for 10 minutes before removing from the pan

862

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 2 cups whole wheat white flour, 2 tsp cinammon, 1 tsp salt, 1 tsp baking soda, 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.

Whole Wheat Zucchini Bread

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