Whole Wheat Zucchini Bread

Ann Dunaway Teh & Lesley Baradel
Whole Wheat Zucchini Bread
Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

This recipe makes a lot! You get 2 loaves out of it so you can freeze one for later or share with a friend.
Course Breads, Snacks
Calories 112 kcal


  • 3 cups white whole wheat flour
  • 2 Tbsp cinnamon
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1/2 cup low fat milk
  • 1/2 cup applesauce
  • 1/4 cup canola oil
  • 3/4 cup light brown sugar
  • 1 tsp vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts optional


  • Preheat oven to 350 degrees F. Grease 2 loaf pans.
  • Stir together the flour, cinnamon, baking soda, baking powder and salt.
  • In another bowl, whisk together the eggs, milk, applesauce, oil, brown sugar, and vanilla.
  • Make a well in the center of dry ingredients and pour in the wet ingredients. Stir just until mixed, being careful not to overmix.
  • Fold in the grated zucchini and chopped nuts, if using. Pour batter into greased loaf pans.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in pan for 5 minutes then remove the bread from the pan and cool on a wire rack.


Chef's Note: If using small loaf pans, bake at 300 degrees F for 30 to 40 minutes. 

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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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