Freshly milled grains give this whole wheat zucchini bread a nutty flavor and a nutritional boost, too.
Key Takeaways: Whole Wheat Zucchini Bread
- Prep Time: 15 minutes
- Bake Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Servings: 8 slices
- Cook Method: Baked in a 9 x 5 loaf pan.
- Flavor & Texture: Nutty and sweet with a moist crumb.
- Difficulty: Easy. This is a classic quick bread that comes together easily.
- Why this Recipe? This zucchini bread is not only delicious but also nutritious with freshly milled grains and wholesome ingredients.
Zucchini is a versatile ingredient and works in recipes for breakfast, lunch, dinner, and even dessert. We enjoy it in everything from zucchini quiche to zucchini cake.
But no matter how many sweet and savory zucchini recipes I make, a classic zucchini bread will always be my favorite.
And this one is at the top of the list. The robust flavor of whole wheat flour, the sweetness of brown sugar, and of course the texture of the shredded zucchini all combine to make the perfect quick bread.
Add a little raw milk butter or even some homemade nut butter for a delicious afternoon snack.
Why You’ll Love This Recipe
Great way to use up zucchini – if you garden or have a neighbor who does, you likely have more zucchini than you know what to do with come August. This is a great recipe to use it all up.
Nutritional powerhouse – When you mill your flour at home, it will contain vitamins (vitamin E and vitamin B), minerals, fiber, and enzymes. Freshly milled flour contains 40 of the 44 essential nutrients that we need daily.
Easy grab-and-go snack – I love to have slices of zucchini bread in the freezer for those busy seasons when we just need to grab something quick.
Ingredients
Soft White Wheat Flour – Any whole wheat flour will work, but if you are milling your own grains, I recommend a soft white wheat for the best results. I put together a list of where to buy wheat berries to help you get started on your freshly milled grains journey.
Zucchini – You can peel the zucchini before shredding it, or you can leave the peel on. Just make sure to wash it thoroughly.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whole Wheat Zucchini Bread
Step 1: Preheat the oven to 350 degrees Fahrenheit. Prep your loaf pan by greasing it or lining it with parchment paper. In a medium bowl, combine the dry ingredients, including the flour, cinnamon, baking soda, baking powder, and salt. You can also add a pinch of nutmeg for additional flavor. Set aside.
Step 2: In another small bowl, whisk the butter and sugar until it is light and fluffy. Add the vanilla and eggs.
Step 3: Shred zucchini in a food processor or using a cheese grater. You can leave the skin on if desired.
Add the zucchini to the wet ingredients and mix to incorporate. Be careful not to overmix the batter.
Step 4: Add the wet ingredients to the dry ingredients. Let the batter sit for 15 minutes.
Step 5: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted comes out clean.
Step 6: Let cool for 5 minutes before removing from the pan. Cool on a wire rack before slicing and serving.
Lisa’s Expert Tips
- You can easily turn this batter into muffins instead by using a muffin tin. You can also sub whole wheat flour in my sourdough chocolate zucchini muffin recipe, too. Learn how to convert any recipe to fresh milled grains in my how-to.
- Add in chocolate chips or chopped nuts for texture and a pop of flavor.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Whole Wheat Zucchini Bread FAQs
Yes! You can use whole wheat flour in any zucchini bread recipe. It is a 1 for 1 ratio so you could even sub fresh milled flour in my sourdough zucchini bread, too.
Since whole wheat flour contains the entire grain kernel, it provides more protein, fiber, and nutrients than a typical white flour. So, yes, there tends to be more health benefits from whole wheat flour.
Keep bread in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. To freeze, slice and flash-freeze first. Then add to a freezer-safe bag and store for up to 3 months in the freezer.
More Bread Recipes from the Farmhouse
- Beginner’s Sourdough Bread
- Sourdough Sandwich Bread
- Sourdough Zucchini Bread
- Chocolate Cherry Sourdough Bread
- Easy Kamut Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Zucchini Bread with Freshly Milled Flour
Equipment
Ingredients
Dry Ingredients
- 2 ¼ cups soft white wheat flour, 315 grams
- 2 teaspoons cinnamon, 6 grams
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt, 5 grams
- ⅛ teaspoon nutmeg, optional
Wet Ingredients
- ½ cup melted butter or coconut oil, 114 grams
- ½ cup brown sugar, 100 grams
- ¾ cup white sugar, 144 grams
- 2 teaspoons vanilla, 10 grams
- 2 large eggs
- 1 ½ cups shredded zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prep your loaf pan by greasing it or lining it with parchment paper.
- In a medium bowl, combine the dry ingredients, including the flour, cinnamon, baking soda, baking powder, and salt. You can also add a pinch of nutmeg for additional flavor. Set aside.
- In another small bowl, whisk the butter and sugar until it is light and fluffy. Add the vanilla and eggs.
- Shred zucchini in a food processor or using a cheese grater. You can leave the skin on if desired.
- Add the zucchini to the wet ingredients and mix to incorporate. Be careful not to overmix the batter.
- Add the wet ingredients to the dry ingredients. Let the batter sit for 15 minutes.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes before removing. Cool on a wire rack before slicing and serving.
Notes
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- You can easily turn this batter into muffins instead by using a muffin tin. You can also sub whole wheat flour in my sourdough chocolate zucchini muffin recipe, too. Learn how to convert any recipe to fresh milled grains in my how-to.
- Add in chocolate chips or chopped nuts for texture and a pop of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
