Whole Wheat Zuchini Bread

I love this recipe: not too sweet and not too hearty! The kids love it, and even one of our college guys who won't eat vegetables enjoys it. =) We are blessed to have people bring their Zucchini harvest abundance to church to share, and I'm always happy to grab a couple, grate them up to either use right away or freeze the gratings in a bag for later. This recipe makes 3 loaves (so make sure you have enough pans before you start!) which I also love because it allows us: 1 to eat, 1 to freeze, 1 to give away.

Whole Wheat Zucchini Bread

preheat oven to 350

6 eggs, beaten
1 C. honey
1 C. brown sugar
1/2 C. canola oil
1 tsp. vanilla
2 C. whole wheat flour
4 C. all purpose flour - or you could divide it 3/3 for a denser bread
2 Tbsp. Cinnamon
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
4 C. Zucchini, grated
1 C. Walnuts, chopped (optional- I never use them)

Remember the flax seed and water combos that you can substitute for either fats or eggs! Or just throw a handful in anyway!

In a large mixing bowl beat your eggs. Add in honey, brown sugar, oil and vanilla. In a separate bowl combine and sift together dry ingredients. Slowly add dry ingredients into your mixing bowl until everything is well combined. Add in grated zucchini.

Grease 3 loaf pans. Fill and bake for 50-60 min. Let cool. Enjoy!


  1. Looks tasty. I love whole wheat anything. And if any of those farmers want to give us their unused produce, you know my number. :0)

  2. Ditto on the zucchini sharing ... Rob never seems to have much. Can't wait to try it! I have been craving something like this ...

  3. Any extra zucchini I get this year I will be sure to pass on to you guys. Jeni, you should try planting some in your garden this year...it is super easy!

  4. I'm going to try. I just don't have any faith in my ability to encourage plants to live. We'll see, but if I have an abundance of anything I'll know who to call.