Here’s the recipe I’ve been promising!
Whole Wheat and Honey Zucchini Bread
3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup honey
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder. Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
Whole Wheat and Honey Zucchini Muffins
Prepare as above, except scoop dough into 24 paper-lined muffin tins. Bake at 400° for 20 minutes.
I’ve still got a few zucchini recipes coming up, including Zucchini Brownies, Zucchini Cake and even fun Cheeseburger Zucchini Boats!
As you can tell…I’m baking this weekend! What are you up to?
Those are two good zucchini recipes you posted. Many folks are surprised on the tasty foods that can be prepared with zucchini.
How timely. Thank you. I have 4 HUGE zukes needing to be procesed. YUM!
Thanks for the wonderful recipe! We are making changes in our diet around here, and your blog has been a valuable resource. We have been over run with zucchini from the garden. I processed over 30 cups of shredded zucchini today, with my grandmother’s old box grater…and my knuckles are still intact. I made muffins this afternoon, and my 5 year old that will not touch a vegetable ate two of them!! I am trying the Strawberry-Peach Slushies next.
Laura, thank you so much for posting this recipe. I’ve just recently started reading your blog and really enjoy your writing and am inspired by your recipes. A friend gave me some zucchini and I just had to try this bread. I’m so glad I did, it’s just wonderful. Thank you!!
I am excited about baking some zucchini muffins today….will definitely be freezing some for quick breakfasts.
I made this bread last week. It was soooo good! Thank you for sharing, yet again, another delicious and healthy recipe.
I added 1c. of frozen cranberries to the batter, it was really great. I am thinking next time I might add a cup of blueberries.
This bread is delicious!!!
I just put a batch of these muffins in the oven. I am looking forward to serving them tomorrow to my family and a friend for a delicious breakfast!
I made this recipe for the first time last night and it didn’t turn out very well…
It looked great coming out of the oven, the toothpick came out clean and everything, but then after cooling it kind of sank and was a little mushy on the bottom. Any tips?
We’re changing our diets around here and I’m pretty new to baking with whole wheat flour so I thought I’d see ifyou had any recomendations for me…it still tasted GREAT though!
I made your zucchini bread today and it was a hit. The first loaf was gone before it had a chance to cool! Even my husband, who is still a little suspicious of anything too “healthy” said the recipe was a keeper.
I have several more overgrown zucchini in the garden that are going to be turned into this bread in the next few days. Hopefully some of them make it into the freezer!
My only very small complaint was that your recipe was a little hard to follow. The ingredients are not listed in the same order in the main list as in the directions. I had to double check several times that I hadn’t missed anything, and I kept having to hunt for the amount of each ingredient, because it wasn’t the next one on the list.
Thanks for updating your recipe. I’m going to make more this morning!
This is an amazing recipe for bread! I’m really picky when it comes to liking bread recipes, but this one turned out fabulous! I’m putting it in my “favorites” section! Thanks!!
Laura, could I substitute Sucanat for the honey? (I’m low on honey at the moment)
I made this today and soaked the flour overnight and then used half the butter in the AM. It turned out great!
Yep!
What did you soak the flour with? Which ingredients did you leave for just prior to baking? Thanks!
Yes, I too am trying to figure out how to soak it. Every time I’ve
tried to soak it comes out a mushy mess. I assume because of the
water in the zucchini. I would love to know how you soaked your grains
as well. thanks!
Does the “t.” in your recipe mean teaspoon or tablespoon? Thanks!
ah, forget it! a quick google search answered my question. i have been baking for years and never knewthe T vs t…so glad i found out! can’t wait to make this bread!
I made one larger loaf and six muffins with this recipe. My kids gobbled the muffins while they were still smoken’ hot! They are a touch picky so this trilled me! I added about a 1/2 cup extra zucchini, and it was great.
I just looked through all your recipes and can’t wait to try most all of them. I’m so happy to have stumbled upon your website!
This is the easiest and best zucchini bread! Thanks. I have made it as is and have altered it by adding 1/3 cup cocoa and 3 Tbsp of chocolate chips, which my family loves. I believe that you may love the addition of chocolate.
I just made pumpkin bread following this recipe!! (Made the zucchini last week, but got a pumpkin in my fresh produce box this week! The bread was Fabulous!) I put in 15 oz pureed pumpkin, 1 t cinnamon, omitted the nutmeg (the baby was screaming and I was just to befuddled to feel like looking for it in the cupboard) and the final product is YUM! Thanks so much for the great recipes!!
Would this recipe work for pumpkin bread? I guess you would have to add cinnamon, all spice, etc. to it. I’m looking for a healthy pumpkin bread recipe. Do you know of one. I made this zucchini bread last night and it’s great!
I would imagine this recipe would work just fine for pumpkin bread. Maybe I’ll try to tweak it a bit and post about pumpkin bread some day!
I made it a few weeks ago! Mine is the comment just above this one! :)
I’ve just made this recipe but added cranberries, sunflower seeds and flax seeds to add to the very healthiness of this recipe. I’m sure you can tweak this many ways I didn’t have any raisens but I’m sure they would work great too!
Thanks for the recipe, always looking for healthy desserts.
Caroline,
Could you indicate quantities for your cranberry, sunflower seed, and flax seed additions?
Sounds great,
Jill
could you substitute unsweetened apple sauce for part of the butter? or all of it to make it low fat?
Yes, I would imagine that you could, even though I’ve never tried it that way myself.
Great recipe! I finally got my son to eat his veggies :)
Yeah I’m use to tsp for teaspoon and tbsp for tablespoon. Everyone has their own shortcuts!
I just made this today & had the same problem. I used frozen zucchini
and as always dumped the entire ziplock bag’s contents into the recipe.
Last year tho, I came across some recipes saying to *drain* the zucchini,
(which I didn’t do & they still turned out fine). But that makes me
wonder if this recipe is intending that, as obviously it’s way too wet.
The only other diff I see is that I used metal loaf pans.
It *was* very tasty tho, so would like to figure out how to make it
work…..
How would I go about soaking this recipe? I want to start soaking it this afternoon.
I’ve never taken the time to figure this out. Maybe mix the flour with melted butter and some cultured dairy?
Did you try it? How did it work out?
Thanks so much for your recipes— I’ve been trying to convert to baking 100% whole wheat bread and muffin recipes and your site has been a great help! I played around with this one a bit- used sucanat instead of honey. This made the mixture too dry so I threw in a bunch of applesauce and some milk… I was nervous that my tweaks would ruin the recipe but it came out great! Thanks!
Great recipe. I added an extra cup of zucchini, some chocolate chips and a cup of ground golden flax seed. Flax seed is an easy add for extra fiber, essential oils and nutrients. Plus the Gold (not brown) variety is less bitter so its unnoticeable. YUM!!!!!
Oh, and I also wanted to say THANK YOU for using honey in your recipes. I will harvest almost 15 gallons this year and look forward to using it in our baking. Thanks again!
Love the recipe. I made a few changes that worked well.
I lowered the butter to 1/4 cup and added 1/4 applesauce. (I like lower fat when possible)
I increased the baking powder to 1 teaspoon. (The loaf is a little less dense)
I added 3/4 cup oats (I happened to be 1/4 cup short of whole wheat flour and didn’t want to drag out my wheat grinder).
I made these today. Absolutely beautiful and they look delicious! I made the muffins. I also substituted coconut oil for the butter and increased the baking powder to 1 tsp. I’d like to experiment with the recipe a little more. Maybe try using bananas as a sweetener (or in place of oil/butter, any luck with that?) and adding blueberries, cranberries or pumpkin. If you don’t mind, I’m going to post this recipe on my blog with my changes, but I will link back to your site. I’m so happy to have found your site. Lots of great ideas! Thanks :)
Awesome recipe!! I used sunflower seed oil instead of butter and the bread turned out great!! I think I may add walnuts next time. Yum.
The family and I really enjoyed this version of Zucchini bread. I made it almost exactly as written above except I used 1/2 white flour and 1/2 whole wheat. My favorite thing about this recipe is how much zuke is in there! Most recipes I’ve found call for only 1/2 cup of zucchini, I love that there is four times that amount in this one. Thanks!
thanks for the recipe! i just shredded about 18 cups of zucchini myself with a box shredder and made two pans of bread and very hopeful that they will be amazing!!! thanks! :)
I just made your recipe and my house smells so good.
I made one loaf with black walnuts and the other with coconut and butterscotch chips.
I substitute the butter with coconut oil. Thanks so much for this whole wheat zucchini recipe.
Kids love these. neighbor liked them better than the standard oil and sugar recipe. As another review suggested, i increased the baking powder to 1 teaspoon. the recipe made a pan of both mini muffins and regular 12-ct muffins with a little left over that made a nice mini cake in my 2 cup pyrex dish. best completely whole wheat recipe i’ve tried. thanks for posting it.
I am trying to get more vegetables into my very picky 5 year old and want to try this recipe. I also want to try the applesauce bread but wasn’t sure on the flour. I grind my own but am still learning and not sure if I should use hard or soft to make these? Thanks
Either one should work out fine. :)
I was wondering what size loaf pan you used. I greased two 9×5 pans but only had enough for one pan. (albiet it filled to about 1.5″ from the top).. Did I do something wrong or did you use smaller pans… Thanks!! Can’t wait to eat it!! :)
For my oven, 400° for 20 minutes was WAY too hot and too long. I ended up with some very burnt muffins. The edible part was good (but very dry.) I’m reattempting this recipe at 350.
The pans are pampered chef brand…I do think they are a little smaller
than store bought pans.
This recipe was great! My husband even liked it, and he doesn’t do “breads”! I did sub coconut oil for the butter, with a little applesauce. Also the only spice I had that would work was all spice. It tasted great! I do think this would taste wonderful with blueberries!
This was so yummy!! I substituted applesauce for the butter and added chopped pecans on top. My family loves it! And it makes me happy knowing they are eating a healthy snack. Thanks for sharing :)
I was thinking about subbing in a cup of pureed pumpkin and a cup of shredded carrots for the zucchini, do you think that would work?
Mmmmmm. That sounds delicious! It should work out just fine.
Yum!!! Is there a Certain kind of Honey you have to use????
I use ” Wooden Wonder Honey”…
I just use a local raw honey.
These are just delicious! I made the muffins and shared the link to this recipe in my blog post today. http://myoverflowingcup.com/5-sweet-ways-to-use-the-zucchini-in-your-kitchen/ Thanks so much for the recipe!
I come back to this recipe time and again. Today I added a couple TBSP cocoa then increased the fat content, splitting it 1/2 butter and 1/2 coconut oil. Can’t wait for kids to come home for welcome-to-the-weekend treats! Thanks for the recipe!!
I made two loaves of this bread last week and froze them. I noticed they didn’t seem to really rise and was a bit concerned, but the batter tasted SO GOOD that I wasn’t too worried. I just made 24 muffins with this recipe tonight and they rose beautifully and tasted AMAZING!! This is definitely my new go-to zucchini bread recipe. Thanks so much for sharing!