Whole Grain Zucchini Bread
A moist, naturally sweet whole grain zucchini bread made with honey, olive oil, oats, and walnuts. It’s wholesome, hearty, and full of flavor—perfect for breakfast or snacking any time of day.
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.
