Crunchy outside, tender inside and baking to perfection, this is truly a no-fail delicious zucchini bread that just happens to be healthier with whole wheat, less oil, and less sugar.
One way a lot of people use up their garden zucchini is by making zucchini bread and I am no different, making many different variations over the years. I know that my children wish I would only use the zucchini to make this tasty (as in sweet) bread instead of actually trying to cook with it, ha!
Some of the recipes I’ve made include zucchini breads with pear or orange and even with the addition of sour cream (way too goopy), but when I want a reliable, perfect loaf I always come back to the very first recipe I ever made with zucchini: “Zucchini Nut Loaf” from my 1981 edition of the Better Homes and Gardens New Cookbook (not so new anymore, right?).
Why? Probably because of the crunchy crust with a tender and moist inside which makes it so yummy. But there’s also the fact that it’s a pretty healthy bread, too, using only 1/4 cup of oil for each loaf (that’s right – only 1/4 cup so it’s never oily like some can be) and adapted to use whole wheat flour and less sugar. In fact, I’ve actually cut the sugar by half – and have not noticed a difference, since it’s still plenty sweet.
This easy loaf also bakes to perfection and never is gooey or soggy in the middle. Yes, it is truly a never-fail zucchini bread.
This is fun to make into small loaves as well as regular loaves, which are great for gifting to others – since we all know if you grow zucchini you will be making a lot of bread.
So for those who desire to find a consistently good (as in every time) loaf of healthy zucchini bread, like me, I’m sharing my favorite, all-time, go-to recipe for a pretty perfect zucchini bread. Enjoy!
Click the arrow for the printable recipe!
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