A whole loaf of zucchini bread cooling on a parchment paper lined metal cooling rack.

If you love banana bread, chances are you also love zucchini bread. Our zucchini bread recipe is so delicious and sweet, and it’s a great way to sneak in some veggies for those of you with picky eaters! Yummy spices, honey, and applesauce provide fantastic flavor to this whole wheat zucchini bread. These flavors all come together to make the most delicious summer treat. Serve it as a perfect breakfast treat or afternoon snack for your kids and yourself! 

Sliced quick bread with courgette and pecans on a parchment lined metal cooling rack.

What is whole wheat zucchini bread made of?

It’s the perfect time to jump into zucchini season with this whole wheat zucchini bread recipe. And if you have an abundance of zucchini, this is a delicious way to use some of it. Here’s what you’ll need:

  • Whole-wheat flour 
  • All-purpose flour 
  • Brown sugar
  • Baking powder 
  • Salt 
  • Ground ginger 
  • Cinnamon 
  • Nutmeg 
  • Ground cloves 
  • Fresh zucchini
  • Applesauce 
  • Honey 
  • Egg 
  • Vanilla extract 

Protip: Make it gluten-free!

Need a gluten-free option? Try this gluten-free zucchini bread instead!

How do you grate zucchini for bread?

You may be worried about the amount of grating you need to do for this recipe, but you shouldn’t be! Grating zucchini for this recipe is as easy as 1, 2, 3! Simply grab a cheese grater, and over your bowl, grate your zucchini back and forth until only a small piece is left. There’s no mess, and it requires minimal effort!

Protip: Make it faster!

You can also use the shredding attachment on a food processor for even faster prep!

A cut loaf of zucchini bread showing the shreds of zucchini and pecan pieces sprinkled throughout.

What is the best way to get the moisture out of zucchini?

It is very important that the extra moisture is squeezed out from your grated zucchini. Otherwise, it will be hard for your zucchini bread to cook all the way through. You can get rid of the excess moisture in your shredded zucchini using several layers of thick paper towels or a cheesecloth! Wrap your shredded zucchini in either your paper towels or cheesecloth and then squeeze until you’ve gotten all the extra liquid you can get out of it.

Do you leave the skin on zucchini when making bread?

Yes! When you grate your zucchini, you will do it peel and all! It’s one less step to worry about and gives you the same delicious outcome.

Top view of a loaf of whole wheat zucchini bread with two slices cut, butter and pecan halves nearby.

How do I make this whole wheat zucchini bread?

This recipe makes the best zucchini bread, and it also happens to be a very easy recipe! 

Collage of six steps to make whole wheat zucchini bread. A text overlay reads, "How to Make Zucchini Bread."
  1. Preheat your oven and prepare your loaf pan. In a small bowl, mix together your dry ingredients and set them aside. 
  2. Grate the zucchini, and make sure to squeeze and get rid of all the moisture. 
  3. Add your wet ingredients to the zucchini in a large bowl and mix until well combined. 
  4. Add the dry ingredients to the zucchini mixture in batches, stirring after each addition. 
  5. Fold in the pecans if using, then pour batter into the prepared pan. 
  6. Bake until the top is golden brown and the center is baked through.

Once your zucchini bread is baked through, allow it to cool, and it is ready to serve and enjoy!

The yummiest summer snack

If you love carrot cake in the fall or spice cake in the winter, this whole wheat zucchini bread recipe is the best way to solve that craving in the summer! Fresh from the oven, this recipe is warm and sweet, and the symphony of spices creates a taste you won’t be able to get enough of!

Your kids won’t believe that two servings of zucchini are hiding in this loaf of delicious snack bread, but you’ll get the pleasure of knowing that you’ve found a new favorite summer snack for them to enjoy after a day at the pool or playing outside.

It helps that this recipe is super easy to make; after shredding and drying your garden zucchini, your ingredient prep is done! All that’s left is to combine your ingredients in the recipe and wait as the smell of this delicious, whole wheat zucchini bread begins wafting through your home!

Close view of a loaf of whole wheat zucchini bread with slices cut for serving, showing the tender middle.

Storing your whole wheat zucchini bread

This whole wheat zucchini bread can be stored in an airtight container for up to three days. Just slice and serve at room temperature whenever you’re ready for another piece!

Protip: Warm it up!

You can also pop a slice of this whole wheat zucchini loaf into the microwave for a few seconds to enjoy it nice and warm again!

Make whole wheat zucchini bread muffins too!

Looking for an easy on-the-go breakfast? This whole wheat zucchini bread recipe also makes excellent muffins! Simply make your batter as usual and then scoop it into your muffin tin. Make some slight adjustments to your temperature and baking time, and you’re good to go! Check out this resource here for more details on turning this quick bread recipe into a muffin recipe.

Can I freeze my zucchini bread? 

Zucchini bread is a great option for the freezer! You can freeze it as a whole loaf or individual slices. We usually opt for slices because it is easy to grab a piece to warm in the toaster oven on busy mornings.

To freeze whole loaves: Make sure the loaf is cooled completely, then freeze it in a zip-top freezer bag or a glass food storage container for up to three months. Defrost at room temperature before slicing and serving.

To freeze slices: Once the bread is completely cooled, cut it into thick slices. Arrange the bread slices in a single layer on a lined cookie sheet, and freeze until solid. Move the frozen zucchini bread slices to a zip-top freezer bag or glass food storage container and freeze for up to three months. Defrost at room temperature, or stick a frozen slice directly in the toaster oven to reheat.

Tight view of the cut side of a loaf of whole wheat quick bread showing the tender, moist crumb.

The delicious new recipe you’ve been waiting for!

Once you try this recipe, our whole wheat zucchini bread will be your summer snack staple! You can enjoy it throughout the day, after a meal, or even gift a loaf of zucchini bread to a friend. This recipe has a flavor that rivals your favorite carrot cake and spice cake recipes and packages it all in one tasty, perfect loaf. Next time you’re looking for new recipes to use your fresh zucchini, try this recipe!

Want more delicious quick breads like this whole wheat zucchini bread?


A whole loaf of zucchini bread cooling on a parchment paper lined metal cooling rack.

Whole Wheat Zucchini Bread Recipe

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Whole wheat zucchini bread is a quick and very easy recipe. It is perfect for snacking on when you want something delicious with a dose of veggies.


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups grated zucchini (with peel)
  • 1/2 cup applesauce
  • 1/3 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)


  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a small bowl, mix together the whole wheat flour, all-purpose flour, brown sugar, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Grate the zucchini, then using a thick layer of paper towels or cheesecloth, squeeze the liquid from the zucchini. Discard the liquid and place the zucchini in a large mixing bowl.
  4. Add the applesauce, honey, egg, and vanilla extract to the zucchini and mix until well combined.
  5. In three parts, add the dry ingredients to the zucchini mixture, stirring after each addition.
  6. Fold in the pecans if using, then pour the batter into the prepared loaf pan.
  7. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is baked through.
  8. Allow to cool, then slice and serve!


  • This quick bread stores beautifully in an airtight container for up to three days. Slice and serve at room temperature or pop a slice in the microwave for a few seconds to serve it warm again!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 155mgCarbohydrates: 28gFiber: 2gSugar: 15gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. I like this recipe but next time I will do muffins so I can use at my juice bar. Thanks for healthy alternative.

  2. Made the recipe tonight- extended the cooking time by 30 minutes because it didn’t seem done. It was mushy in the center and wasn’t able to eat. No luck here 🙁

    1. I had the same problem! I’ve tried it twice, even baked it an extra 20 minutes but it has these pockets of mushy raw parts. I mix it well and have made similar recipes but this one just isn’t working for me…