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Web's Best Whole Wheat Zucchini Bread Recipe

This whole wheat zucchini bread recipe is a quick bread and has only 152 calories per slice.

Trivia: Although we think of a zucchini as a vegetable, from a botanical standpoint, it is actually an immature fruit.

Whole Wheat Zucchini Bread Recipe


1 1/2 cups of whole wheat flour
1 1/2 cups of white flour
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon salt
2 eggs
3/4 cup of raisins
1/3 cup of vegetable oil
3/4 cup of low-fat yoghurt, plain
1/4 cup milk
1 cup brown sugar, packed
2 teaspoons of vanilla
2 cups of zucchini, shredded finely without peeling


Preheat oven to 400°F.

Grease or oil two 8 inch by 4 inch loaf pans.

Preheat oven to 350° F.

Combine together the flours, cinnamon, baking soda, baking powder and salt.

Using a mixer (recommended: the KitchenAid Professional 600 Series 6-Quart Stand Mixers), beat the eggs until light. Next, slowly add the oil, yoghurt, milk, sugar and vanilla. When mixed, stir in the shredded zucchini. Add the dry ingredients. Stir to combine.

Pour the whole-wheat zucchini bread batter into the two greased loaf pans. Bake for fifty-five minutes, or until done. Cool well before slicing.

Each loaf of this whole-wheat zucchini bread recipe has about thirteen slices.

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