Mouthwatering Zucchini Bread Recipe

I like to play with recipes.

I’m continuously looking for ways to improve recipes – upgrading to whole grains, switching out oils for less processed versions, and adding lots of mushrooms to my soups. (Mmmm…)

This week’s experiment? Mouthwatering zucchini bread.

zucchini bread sliced

After receiving the gift of a homegrown 5 lb 13 oz zucchini from the garden (thank you Bonka!), I knew I would be elbow-deep in zucchini bread. I mean, look at the size of this thing! It comes up to my son’s collarbones!

Zucchini Size

I also have to admit that I’m a perfectionist. And while this recipe is amazingly delicious, it’s not perfect: it calls for sugar, and I want to work on it further to substitute for natural sweeteners and play with the level of sweetness.

But if I waited until it was absolutely perfect, you might never see it. So here it is, sugar and all.


Things to Know

First, whole wheat flour is much denser and heavier than white flour, and in substituting it in the recipe, I had to cut down on the flour. As you measure out your flour, sift it to ensure it’s not packed down – packing it down will make for a too-dense, too-heavy bread.

Alternatively, you can spoon the flour into your measuring cup instead of scooping from the container, gently shaking it off the spoon to substitute for sifting.

Second, I’m a big fan of autumn spice mixes. Think chai, spiced cider, and so forth. I added a lot of cinnamon and allspice to my recipe, with a tad of ginger. You can also add nutmeg, cloves, cardamom, and so on.

Third, when you’re out shopping for ingredients, make sure you get an unsweetened applesauce. Plenty of applesauces will have a bunch of additives, so take a peek at the label and make sure there aren’t any surprises.

Finally, extras. Some people like nuts in their bread. Personally, I’m partial to raisins. Or chocolate chips. Or, better yet, both! Choose your favorite extras to add, or none at all. Plain is good too.

And one last note – this bread is not just zucchini bread, it’s ZUCCHINI bread! Yes, there’s more zucchini than anything else – flour included. But because this recipe uses whole grain flour, it will look more brown than green.

zucchini loaves 3

Recipe: Mouthwatering Zucchini Bread


  • 2 1/4 cups whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ginger
  • 3 eggs
  • 1/2 cup oil (my new favorite is sunflower)
  • 1/2 cup unsweetened applesauce
  • 2 tbsp orange juice
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 tbsp vanilla
  • 4 cups zucchini, shredded
  • 1 cup “extra” – nuts, chocolate chips, etc.



  1. Coat 2 8-inch bread pans with butter and a light dusting of flour and set aside. Preheat oven to 300 degrees F.
  2. Mix flour, salt, baking soda, baking powder, and spices in a medium mixing bowl.
  3. Beat eggs in large mixing bowl, and add oil, applesauce, orange juice, brown and white sugar, and vanilla, mixing thoroughly.
  4. Stir the dry mixture into the large bowl, mix well.
  5. Stir in zucchini and “extra” if desired.
  6. Pour dough into 2 pans, and cook for 30 minutes.
  7. Remove pans and carefully cover with foil (to prevent the top burning), return to oven for 20-40 minutes more. Bread is finished when a toothpick inserted in the middle comes out clean.
  8. Let stand and cool on a wire rack for 20 minutes.
  9. Gently insert a spatula between the bread and the pan, loosening the bread around the entire perimeter.
  10. Flip onto plate to remove from pan, and let stand until cool.

Enjoy it fresh, or wrap and freeze for later.

Did you make it? How did it go? Share in the comments below.



  1. Thank you for the loaf you shared with us. It is absolutely amazing!

  2. Nicole, you are an amazing and resourceful individual. Thanks for sharing your recipes. Must find time to try this recipe.
    PS the zucchini is almost as tall as your son.

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