Homemade Whole Grain Zucchini Bread

Transform all that extra zucchini into this easy and tender whole wheat zucchini bread. The whole wheat flour adds a bit of fiber and nuttiness to the bread. It takes just 10 minutes to prep, and about an hour to bake for days of snacks and breakfasts.

[This recipe was originally posted in September 2018. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

How will this whole wheat zucchini bread make your life easier?

Ever feel those hunger pangs in between meals, but you only have raw vegetables and some cookies you made the other day? Make this easy zucchini bread so you can have a yummy vehicle for protein in the form of a big smear of peanut butter.

Want other snack ideas? Check out all my snack ideas, that include 10 Minute Energy Balls, Chocolate Blueberry Muffins, Chunky Monkey Chia Pudding, and my other fave go to snacks.

What makes this zucchini bread so good?

• Brown sugar
• Apple cider vinegar
• Canola oil
• Eggs
• Vanilla extract
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Whole wheat flour
• All purpose flour
• Zucchini

How do I make this whole wheat zucchini bread?

Grate 1 medium sized zucchini, squeeze juice out then measure out 2 cups. Set aside. Preheat oven to 350 degrees. Lightly grease 8 ½" x 4 ½" loaf pan (or spray with cooking spray).

Expert Tip: Remove most of the water from the zucchini by pressing the shreads together to release extra water, or press down with clean towels.

Expert Tip: If using cooking spray, spray immediately before pouring batter into pan. Spray may pool at the bottom of the pan if it sits too long, and bread may stick to pan.

Grab a large mixing bowl, add ¾ c brown sugar, 2 T apple cider vinegar, ½ c canola oil, 2 eggs, and 1 tsp vanilla to bowl. Beat with whisk or hand mixer until smooth. 

Expert Tip: You can swap the apple cider vinegar for milk. But know that you can't taste the vinegar in the bread. Same with oil, you can swap it out for another neutral oil.

In a medium mixing bowl, whisk together 1 c whole wheat flour, ¾ c all purpose flour, ¼ tsp baking powder, ½ baking soda, 1 tsp salt, and 1 ½ tsp cinnamon.

Whisk dry ingredients into wet ingredients. Add shredded zucchini into batter and fold in with a rubber spatula. Pour batter into greased loaf pan. Smooth top with rubber spatula. 

Expert Tip: Add chocolate chips to batter (when you add the zucchini) if you like chocolate)

Bake bread for 55-60 minutes, or until a toothpick comes out clean (from the center of the bread). Remove from oven, let cool for about 15 minutes, then turn it over onto a cooling rack to cool completely. Slice when cooled.

Reheat or eat at room temperature. Serve with peanut butter or butter. 

Expert tips

• If using cooking spray, spray immediately before pouring batter into pan. Spray may pool at the bottom of the pan if it sits too long, and bread may stick to pan.
• You can swap the apple cider vinegar for milk. But know that you can't taste the vinegar in the bread. Same with oil, you can swap it out for another neutral oil.
• Remove most of the water from the zucchini by pressing the shreads together to release extra water, or press down with clean towels.
• Add chocolate chips to batter (when you add the zucchini) if you like chocolate)

FAQ

Do you leave the skin on zucchini when making bread?

I leave it on because it's easier, the peel contains lots of nutrients, and I don't mind the texture. Also, I honestly can't tell if there's skin or peel on the grated zucchini once it's cooked. It's grated so small that the texture doesn't change. But if you really don't like the skin, feel free to peel it first.

How do you grate zucchini for zucchini bread?

Start out by slicing off both ends of the zucchini. You may want to cut the zucchini in half, down the center so there are two chunks to grate. Grate by sliding the zucchini chunk down a hand grater. Or grate it in a food processor. Make sure to squeeze most of the water out of the grated zucchini too.

How do you fix undercooked zucchini bread?

First of all, test doneness by sliding a clean toothpick or fork at least halfway through the bread, bread will be done when the toothpick/fork comes out clean. If you see any batter on the toothpick or fork, then return bread to oven and cook until toothpick comes out clean. Check every 3-5 minutes until done.

What can I make with leftover ingredients?

• (zucchini) Shaved Zucchini & Corn Salad, Egg Roll Up/Ugandan Rolex, add to these Veggie Tacos, Burrito Bowl, or Skillet Pork Chops with Apples.
• (eggs) Pumpkin Cake, Microwave Eggs, Freezer Egg Tacos, and Apple & Cheddar Omelet
• The remaining ingredients will store well for a while.

Did you make this whole wheat zucchini bread? Leave me a comment & rating to share how it turned out!

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