Whole Wheat Zucchini Bread Recipe

5 from 1 vote

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Meal Prep Snacks

Cuisine: American

Servings: slices

Calories: 151kcal

Preheat oven to 350°F and grease a loaf pan.
In a small bowl, mix together 1 cup whole wheat flour, ½ cup all-purpose flour, ⅓ cup brown sugar, 2 ½ teaspoons baking powder, ¼ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon ground cloves. Set aside.
Grate the zucchini, then using a thick layer of paper towels or cheesecloth, squeeze the liquid from the zucchini. Discard the liquid and place 2 cups grated zucchini in a large mixing bowl.
Add ½ cup applesauce, ⅓ cup honey, 1 egg, and 1 teaspoon vanilla extract to the zucchini and mix until well combined.
In three parts, add the dry ingredients to the zucchini mixture, stirring after each addition.
Fold in ½ cup chopped pecans if using, then pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is baked through.
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!