Whole Wheat Zucchini-Nut Bread

star rating (26) rate this recipe »
dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 16 slices

Recipe photo

If you want to make a dent in your zucchini surplus, try this bread. It's moist, scented with cinnamon, and studded with golden raisins and walnuts. You can use brown sugar instead of white for a darker, richer loaf.

Whole Wheat Zucchini-Nut Bread

star rating (26) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 16 slices
Published: 01/01/2010


  • 2 large eggs
  • 1/4 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup granulated or brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour or King Arthur White Whole Wheat Flour
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (1 small to medium)
  • 3/4 cup raisins (golden are nice)
  • 3/4 cup chopped walnuts


1. Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

3. Stir the dry ingredients into the wet mixture.

4. Stir in the zucchini, raisins and walnuts.

5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Nutrition information

Serving Size: 1 slice, 101g Servings Per Batch: 16 Amount Per Serving: Calories: 348 Calories from Fat: 92 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 26mg Sodium: 131 Total Carbohydrate: 64g Dietary Fiber: 2g Sugars: 51g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/28/2014
  • Bonnie from Lafayette, CA
  • I forgot to include INCREASE THE BAKING TIME TO APPROX 1 HR. 15 MIN. OR UNTIL IT TESTS DONE. Sorry about that.
  • star rating 12/28/2014
  • Bonnie from Lafayette, CA
  • It's a wonderful recipe that I made healthier and more pleasing to my family's taste. I omitted the molasses and sugar and instead used 3/4 cup Raw Agave Nectar, omitted the AP flour and used 1 3/4 cup KA White WW Flour, swapped out the raisins and for rehydrated dried peaches (simmer them a bit in pineapple juice, dry, cool and chop to the size of raisins) and swapped chopped pecans for walnuts. If the batter is too thick add the pineapple cooking liquid to the proper consistency. That's what I did and I'm in Heaven. We're all in Heaven!!!
  • star rating 08/22/2014
  • Stacy from Chicago
  • I made this recipe for my toddler and we both love it. I substituted a 1/4 cup of freshly ground flax seed for whole wheat flour and it turned out great. It's very calorie dense, which is fine for my growing boy!
  • star rating 07/11/2014
  • Dave from Knoxville, IA
  • I cannot believe that total carbohydrates is 64 per slice. Not for diabetics unless some changes are made.
  • star rating 08/09/2013
  • Laureen from Maple Shade, NJ
  • Being someone who loves to cook, always looking to try something new, most especially in a healthier way, having a small garden and zucchini being one of the things growing in it, the zucchini nut bread appealed to me, as I've never tried to make a loaf of it before. . . So immediately I looked to see what I could swap out, used half cup of applesauce and just about a tablespoon of oil to cut the fat, the results were wonderful, though I may have overcooked just a slight bit, as it took less time than recipe called for. Also, I added a little butter (which is why I cut the fat in the recipe) to the top and sprinkled lightly with confectioners. The results, everyone who has had it said they liked it and one comment was, I've had Zucchini bread before, but it was always too sweet, this recipe is wonderful. . .
  • star rating 09/08/2012
  • mandelk from KAF Community
  • Really delicious - since this was my first time using the recipe the only change I made was to use all KAF White Whole Wheat Flour - also I doubled the recipe. So moist and tasty.
    We're glad the white whole wheat version worked for you! If you're just starting out using white whole wheat in all purpose recipes, start with 1/4 or 25% the amount of all purpose flour as the white whole wheat. If the taste and texture pleases, bump the flour proportions up to 50/50. For even more whole wheat, it may be best to go with a recipe written for premium or traditional whole wheat subbing the white whole wheat in total. Happy Baking! Irene@KAF
  • star rating 08/23/2012
  • vickinbobyo from KAF Community
  • I wasn't sure I liked the bread at first, I think it is a bit too salty, but maybe that is because we didn't use the raisins, I am going to try 1/2 tsp next time. My husband was making this with my help and I found him using the dry measuring cup for the molasses, so I am thinking that is why I found the molasses a little strong. He has since been reprimanded. LOL I did use regular light brown sugar. I use Billingtons dark brown molasses brown sugar for my ginger bread recipe and I am thinking of trying this the next time, but wonder if I will need to add additional liquid of some kind.
    I hope you weren't to hard on him!!! Betsy@ KAF
  • star rating 07/31/2012
  • lauradrivera from KAF Community
  • Maybe it was the kind of molasses I used (Wholesome Sweeteners - Organic Unsulphured Blackstrap Molasses), but I find the molasses flavor in this bread to be overpowering. Definitely a matter of personal preference, but I don't think I'll make this recipe again (at least not with the full 1/4 cup of molasses). Worth a try, though--thanks!
  • star rating 07/29/2012
  • Nenette from Alexandria, VA
  • I used chopped dates in place of the raisins but otherwise followed the recipe as written. Easy and delicious!
  • star rating 07/20/2012
  • bachojnacki from KAF Community
  • The best zucchini bread I've ever had! I love the nuttiness of the whole wheat flour, and that little bit of molasses adds an extra depth of flavor. I baked mine in two smaller loaf pans (about 40 minutes), so I could give one to the friend who supplied the zucchini.
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