Best 9 Whole Wheat Zucchini Herb Bread Recipes

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Indulge in a wholesome and flavorful treat with our collection of zucchini bread recipes. From the classic Whole Wheat Zucchini Herb Bread to the decadent Zucchini Chocolate Chip Bread and the unique Zucchini Banana Bread, these recipes offer a delightful variety to satisfy any palate. Each loaf is bursting with the goodness of fresh zucchini, providing a moist and tender crumb. Whether you prefer a hint of savory herbs, the sweetness of chocolate chips, or the classic combination with bananas, these recipes have got you covered. Get ready to elevate your baking experience and relish the deliciousness of zucchini bread in all its glory!

Let's cook with our recipes!

WHOLE WHEAT ZUCCHINI BREAD



Whole Wheat Zucchini Bread image

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

Provided by Sallie Hagen

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 13

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
  • In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
  • Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g

WHOLE WHEAT ZUCCHINI HERB BREAD-BREAD MACHINE



Whole Wheat Zucchini Herb Bread-Bread Machine image

This is a very good whole wheat zucchini yeast bread. The zucchini blends right into the dough, providing half of the moisture and subtle flavor. The bread is so light that a 1 1/2 pound loaf recipe will be the same size as a 2 pound loaf. We love this bread. Enjoy.

Provided by Barb G.

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf bread

Number Of Ingredients 10

3/4 cup warm water
1 tablespoon honey
1 1/2 tablespoons canola oil
1 cup zucchini, shredded
1 cup whole wheat flour
2 1/2 cups bread flour
1/2 teaspoon rosemary or 1 teaspoon fresh basil
1 tablespoon sesame seeds
1 teaspoon salt
2 teaspoons dry yeast

Steps:

  • Add all ingredients to bread pan in order given.
  • This recipe was created using the Whole wheat setting.

Nutrition Facts : Calories 1894.5, Fat 32.5, SaturatedFat 3.4, Sodium 2355.6, Carbohydrate 351.6, Fiber 25.9, Sugar 21.7, Protein 54.6

100% WHOLE WHEAT ZUCCHINI BREAD



100% Whole Wheat Zucchini Bread image

This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves

Provided by stephiefae

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 11

1 1/2 cups sugar
1 cup vegetable oil (I use half canola and half olive oil)
3 eggs, beaten
2 zucchini, unpeeled and grated
3 teaspoons vanilla
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
1/2 cup of chopped nuts

Steps:

  • Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
  • In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
  • Add dry ingredients to wet, stirring to combine well.
  • Add chopped nuts.
  • Bake at 350°F for 45/50 minutes.

MONUMENT CAFE WHOLE WHEAT ZUCCHINI-HERB BREAD



Monument Cafe Whole Wheat Zucchini-Herb Bread image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup warm water
2 tablespoons honey
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 cups grated zucchini
1 1/2 tablespoons olive oil, plus more for bowl
1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
2 teaspoons salt

Steps:

  • Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
  • In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
  • Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
  • Preheat the oven to 325 degrees F.
  • Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

WHOLE WHEAT ZUCCHINI BREAD



Whole Wheat Zucchini Bread image

This is very different from the usual zucchini loaves. First of all, it bakes into a round loaf and contains wheat. This is one of my favorites. One of my former neighbors used to bake a lot of items with wheat flour, and this is one of her own creations that she shared with me. Thanks Carol! Prep time allows for shredding the zucchini (I use my food processor).

Provided by HeatherFeather

Categories     Quick Breads

Time 55m

Yield 1 round loaf, 10-12 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 egg whites (you may use egg substitutes)
1/2 cup applesauce
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini, unpeeled, shredded
1/2 cup walnuts, chopped (optional)

Steps:

  • Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
  • Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
  • Make a well in the center of this mixture.
  • In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
  • To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
  • Stir in the zucchini until well combined.
  • Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
  • Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
  • Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
  • Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 194.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.5, Sodium 308.9, Carbohydrate 42.7, Fiber 2.4, Sugar 21.2, Protein 5.8

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD



Cinnamon-Topped Whole Wheat Zucchini Bread image

Garden full of zucchini? Make bread. You can have it in the oven in 15 minutes, and you can store it in the freezer for a couple of months.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 32

Number Of Ingredients 13

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine

Steps:

  • Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  • In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 12 g, TransFat 0 g

100% WHOLE WHEAT ZUCCHINI HERB BREAD



100% Whole Wheat Zucchini Herb Bread image

A savory, fragrant zucchini yeast bread that works well in a bread machine. Adapted from Karen Hartman's recipe on allrecipes.com. This version is dairy-free and contains all whole wheat flour.

Provided by Lactard

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

1/2 cup water
1/3 cup almond milk (or soy milk, rice milk, oat milk, etc.)
1 tablespoon honey
1 tablespoon vegetable oil
1 1/4 cups zucchini (grated)
4 teaspoons fresh basil (chopped)
1 tablespoon sesame seeds
4 cups whole wheat flour
2 tablespoons vital wheat gluten
1 1/3 teaspoons salt
2 teaspoons active dry yeast

Steps:

  • Measure all ingredients into the bread machine pan in the order suggested by the manufacturer. Set machine on Normal or Basic Loaf setting.

Nutrition Facts : Calories 320.1, Fat 5.2, SaturatedFat 0.8, Sodium 521.9, Carbohydrate 62.2, Fiber 9.4, Sugar 3.9, Protein 11.7

WHOLE WHEAT ZUCCHINI OR CARROT BREAD



Whole Wheat Zucchini or Carrot Bread image

You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.

Provided by Kate 8

Categories     Quick Breads

Time 1h10m

Yield 1 9" loaf, 18 serving(s)

Number Of Ingredients 13

1 1/2 cups zucchini or 1 1/2 cups carrots, grated
1/2 cup oil or 1/2 cup butter, melted
1/2 cup honey or 1/2 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup nuts, chopped
1/2 cup raisins (optional)
1/2 teaspoon nutmeg

Steps:

  • Beat together oil and honey, then add eggs, vanilla and zucchini.
  • Sift dry ingredients and add to zucchini mixture.
  • Add nuts last.
  • Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.

Nutrition Facts : Calories 150.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 20.7, Sodium 144.4, Carbohydrate 16.6, Fiber 1.7, Sugar 8.3, Protein 2.8

SUGAR-FREE WHOLE WHEAT ZUCCHINI BREAD



Sugar-Free Whole Wheat Zucchini Bread image

We had a bumper crop of zucchini this year, so what to do? I took a basic zucchini bread recipe and tweaked it so that my hubby and I could enjoy a healthier version. We're not diabetic but we have avoided excess sugar consumption for some time now, and we're trying to incorporate more whole grains and fewer refined flour...

Provided by Lisa Crum

Categories     Sweet Breads

Time 1h

Number Of Ingredients 14

3 eggs or 6 egg whites
1 1/4 c canola oil
1 1/2 c stevia-in-the-raw cup-for-cup sweetener
1 tsp vanilla
2 c grated unpeeled raw zucchini
2 c whole wheat flour (i use king arthur brand)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 pinch cloves
1 c chopped walnuts
1/4 c milk (i used silk almond milk)
1/4 c orange juice (optional...don't thin batter too much)

Steps:

  • 1. Preheat oven to 350 degrees. Beat eggs, oil, stevia sweetener and vanilla until light and thick. Sift together dry ingredients. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts. Pour into greased pan(s). I also cover the bottom of the pan with a strip of waxed paper to prevent bread from getting stuck. If you do a loaf pan, the recipe calls for 1 hour 15 minutes or until done. I used 3 mini loaf pans and they were baked in about 30-35 minutes.

Tips:

  • Use fresh zucchini: Fresh zucchini has a higher water content than older zucchini, which will help keep the bread moist.
  • Grate the zucchini: Grating the zucchini will help it distribute evenly throughout the bread and will also help release its moisture.
  • Use a variety of herbs: The herbs in this recipe add a lot of flavor, so feel free to use your favorites. Some good options include basil, thyme, oregano, and rosemary.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Just mix until the ingredients are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.

Conclusion:

This whole wheat zucchini herb bread is a delicious and healthy way to use up your summer zucchini. It's perfect for breakfast, lunch, or a snack. With its moist texture and flavorful crust, this bread is sure to be a hit with everyone who tries it.

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