This wholesome zucchini bread is naturally sweetened with honey, packed with heart-healthy fats from olive oil and walnuts, and full of fiber from whole grains and oats.
Moist, nutty, and lightly spiced, it’s the perfect balance between indulgence and nourishment.
With each slice, you get plant-based protein, slow-releasing carbs, and zero refined sugar—making it an excellent choice for a quick breakfast, satisfying snack, or meal-prep staple.
Whole Grain Zucchini Bread
Equipment
- 1 × 9×5-inch loaf pan
- 1 × parchment paper sheet
- 2 × mixing bowls (large and medium)
- 1 × whisk
- 1 × Spatula or wooden spoon
- 1 × Box grater
- 1 × measuring cup set
- 1 × cooling rack
Ingredients
Base:
- 1 ½ cups about 1 medium shredded zucchini
Dry Ingredients:
- 1 cup white whole wheat flour
- ½ cup quick oats not instant or old-fashioned
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger optional
- 1 pinch nutmeg
Wet Ingredients:
- 2 extra-large eggs
- ⅔ cup olive oil
- ⅔ cup honey
- 1 teaspoon pure vanilla extract
Mix-Ins:
- ¼ cup golden raisins
- ¼ cup chopped walnuts
Topping:
- 2 tablespoons golden raisins
- 2 tablespoons chopped walnuts
Instructions
- Prepare the oven and loaf pan: Preheat your oven to 350°F (175°C) and position the rack in the center for even baking. Line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang on the sides to help lift out the bread once baked. Lightly grease the exposed ends of the pan with olive oil or nonstick spray to prevent sticking. Proper pan preparation is key to ensuring the loaf releases easily without tearing.
- Grate and measure the zucchini: Wash and dry a medium zucchini thoroughly. Using the coarse side of a box grater, shred the zucchini into fine, moist strands. Measure 1½ cups of the shredded zucchini and set it aside. Do not squeeze out the liquid—this natural moisture helps keep the bread tender and soft after baking. If the zucchini feels overly wet, just let it rest on a paper towel while you prepare the rest of the ingredients.
- Combine all dry ingredients: In a large mixing bowl, whisk together 1 cup white whole wheat flour, ½ cup quick oats, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ground ginger (optional), and a pinch of nutmeg. Stir until all ingredients are evenly distributed and free of lumps. Whisking the dry ingredients thoroughly ensures that the leavening agents (baking powder and baking soda) are well blended, resulting in a uniformly risen loaf.
- Blend the wet ingredients: In a separate medium-sized bowl, crack in 2 extra-large eggs and whisk until slightly frothy. Add ⅔ cup olive oil, ⅔ cup honey, and 1 teaspoon pure vanilla extract. Whisk slowly at first, then more vigorously until the mixture becomes smooth and cohesive. The olive oil adds richness while the honey provides natural sweetness and moisture, so ensure they’re well incorporated for a silky, glossy batter base.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together just until the flour is mostly incorporated. Be careful not to overmix—stirring too much can develop the gluten in the flour, resulting in a dense or tough loaf. The batter should be thick but slightly lumpy, with no visible dry streaks of flour.
- Add mix-ins for texture and flavor: Sprinkle in ¼ cup golden raisins and ¼ cup chopped walnuts, then fold them gently into the batter. These additions bring both sweetness and crunch, creating wonderful texture in every bite. Finally, add the shredded zucchini to the batter and fold it in evenly, reserving a small pinch to decorate the top later. You’ll notice the batter loosens slightly as the zucchini adds moisture—this is exactly what gives the bread its soft, tender crumb.
- Transfer and decorate the batter: Spoon the batter into your prepared loaf pan, spreading it evenly from corner to corner. Tap the pan lightly on the counter to release any trapped air bubbles. Scatter the reserved zucchini strands over the top for a rustic finish, then sprinkle 2 tablespoons of golden raisins and 2 tablespoons of chopped walnuts across the surface. Gently press them into the batter so they bake securely and don’t burn during cooking.
- Bake the zucchini bread to perfection: Place the pan in the preheated oven and bake for 40–60 minutes, depending on your oven’s accuracy and the moisture of your zucchini. Start checking around the 40-minute mark. The bread is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. If the top is browning too quickly before the center is fully baked, loosely tent it with foil for the final 10–15 minutes.
- Cool the loaf properly: Once baked, remove the pan from the oven and allow the loaf to cool in the pan for 10 minutes. This resting period helps the structure set, preventing it from breaking when unmolded. Afterward, use the parchment paper overhang to lift the bread out of the pan and place it on a wire cooling rack. Let it cool completely before slicing—this allows the moisture to distribute evenly throughout the loaf and prevents crumbling.
- Slice and enjoy your creation: When fully cooled, use a sharp serrated knife to slice the zucchini bread into even pieces. Serve it plain, or enjoy with a smear of almond butter, a drizzle of honey, or a pat of soft butter for extra indulgence. This bread tastes even better the next day once the flavors have deepened and the crumb has fully settled.
Notes
- Use fresh, firm zucchini for the best texture. Avoid overly large or watery zucchini, which can make the bread too dense.
- Do not squeeze the shredded zucchini dry — its natural moisture is essential for a tender crumb.
- If your honey is thick or slightly crystallized, warm it gently before mixing for smoother blending.
- Substitute white whole wheat flour with whole wheat pastry flour for a lighter texture without losing nutrition.
- For extra sweetness, add a few chopped dates or dark chocolate chips to the batter.
- The loaf will continue to firm up as it cools, so resist slicing too early.
- Always check doneness early since baking times can vary depending on the moisture level in the zucchini.
Chef’s Secrets for Perfect Results
The secret to an irresistibly moist and tender zucchini bread lies in balance and restraint.
First, don’t overmix the batter — gentle folding keeps the loaf soft and prevents toughness.
Use white whole wheat flour or a blend of whole wheat and oat flour for wholesome nutrition and a pleasantly hearty texture.
Let the grated zucchini retain its moisture; it acts as a natural hydrator, keeping the crumb moist for days.
For deeper flavor, toast the walnuts briefly in a dry skillet before adding them — this enhances their nuttiness and adds an aromatic layer.
Using olive oil instead of butter gives the bread a light, fruity undertone and helps it stay soft even when refrigerated.
Finally, a small pinch of warm spices like nutmeg or ginger elevates the overall flavor profile, making every bite cozy and comforting without overpowering the honey’s natural sweetness.
Delicious and Creative Serving Suggestions
This wholesome zucchini bread is wonderfully versatile and can be enjoyed in countless ways.
Serve a warm slice with a spread of almond or peanut butter for a satisfying breakfast packed with protein and healthy fats.
For a lighter option, top with Greek yogurt and a drizzle of honey or fresh fruit slices such as banana, berries, or figs.
It also pairs beautifully with a cup of herbal tea, coffee, or hot cocoa, making it an inviting mid-morning or afternoon snack.
You can even toast a slice lightly and spread it with cream cheese for a dessert-like treat.
For a brunch platter, serve it alongside fresh fruit salad, hard-boiled eggs, and yogurt parfaits — it fits seamlessly into both sweet and savory menus.
The combination of earthy whole grains, nutty walnuts, and floral honey makes it a bread that complements almost any occasion.
Storage Tips for Long-Lasting Freshness
Proper storage ensures your zucchini bread stays as moist and flavorful as the day it was baked.
Once the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
If your kitchen is warm or humid, it’s better to keep it in the refrigerator to prevent spoilage — just note that chilling can slightly firm up the texture.
To keep it soft, you can reheat individual slices in the microwave for about 10–15 seconds before serving.
For longer storage, freeze the bread wrap the entire loaf or individual slices in plastic wrap, then place in a freezer-safe bag.
It can be frozen for up to 3 months.
When ready to enjoy, thaw at room temperature or warm gently in a toaster oven.
This makes it a great meal-prep-friendly bake — perfect for quick breakfasts or healthy snacks on busy days.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Substitute the white whole wheat flour with a gluten-free all-purpose flour blend that includes xanthan gum.
You can also use oat flour, but note that it may result in a slightly denser loaf. Make sure your oats are certified gluten-free if you have celiac sensitivity.
2. What can I use instead of honey?
If you’d like a vegan or lower-cost alternative, try pure maple syrup or agave nectar in the same quantity.
Both will keep the bread moist and flavorful, though maple syrup adds a deeper, caramel-like note, while agave is milder.
3. How can I prevent the bread from sinking in the middle?
Overmixing or underbaking are the main culprits. Mix the batter only until just combined, and check for doneness with a toothpick inserted into the center — it should come out mostly clean.
Let the bread cool in the pan for about 10 minutes before transferring to a rack to help it set.
4. Can I add other mix-ins or spices?
Absolutely! Try chopped pecans, sunflower seeds, or shredded coconut for extra crunch.
Spices like cardamom, allspice, or cloves also work beautifully. Just keep total mix-ins under ½ cup to maintain the right moisture balance.
5. How do I make muffins instead of a loaf?
This batter can easily be adapted into zucchini muffins. Line a 12-cup muffin tin with paper liners, fill each about two-thirds full, and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
They’re perfect for portion control and on-the-go snacks.
