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. Find more great bread recipes on the Best Bread Recipes page!
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!
Click the arrow for the full printable zucchini bread recipe!
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Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
Kristen Assell says
September 11 at 10:40 amI noticed you don’t call First squeezing the extra water out of the zucchini, should I do this ?
Jami says
September 11 at 2:49 pmNo I don’t for baked goods since the moisture is accounted for in the recipe – and what makes zucchini baked goods moist!
Jill says
August 3 at 6:47 pmI made this recipe just as directed using whole wheat flour and melted coconut oil & chopped pecans and it was very delicious. Thank you for the recipe…definitely a keeper!
Jami says
August 4 at 12:16 pmThat sounds great, Jill – glad you liked it!
Michelle says
August 21 at 9:35 amJami, do you have any recommendations in substituting the brown sugar in your recipe?
Jami says
August 21 at 3:09 pmI’ve lowered the sugar to just the 1/2 cup, Michelle, but haven’t tried it with honey or maple syrup (I’m assuming that’s what you’re asking about?). It may change the consistency or texture. I’ve always found coconut sugar to be a 1:1 substitute for brown sugar, so that would be fine, I think. I’ll have to try using honey as a substitute and see if it’s still the “no fail” recipe. 🙂
Zoey says
November 13 at 6:38 pmHi!!!! I made this one today!!!!! It’s really good one, and I use whole wheat flour and coconut oil, the result still worked well, thank u for the recipe, I will write it down
Cuz it’s too tasty to let me want to keep it!!! 🙂
Jami says
November 14 at 11:15 amGlad to hear that, Zoey – hope you get to enjoy some. 😉
Rosemary says
September 22 at 5:07 pmTHANK YOU for this recipe! I have been looking for one with basic ingredients–I don’t want sour cream in it. My son has dairy, egg and nut allergies and so this is a great recipe I can adjust for him. Funny my favorite substitute for egg is 4 oz applesauce. Works great every time. This will be a keeper, I can tell!
Jami says
September 23 at 9:40 pmYour welcome, Rosemary! I hope it becomes a family specialty like ours has. 🙂
Mickey Louth says
September 15 at 4:54 amYou use the term pastry flour; is there a difference between whole wheat flour and pastry flour?
Jami says
September 15 at 4:17 pmYes! Whole wheat pastry flour is still whole wheat, but it’s ground finer and is made from a soft whole wheat that contains less protein, making it better for quick breads, cookies, and muffins vs. yeast breads. I find that it can be substituted for unbleached regular flour easily without the heaviness that can come from regular hard whole wheat flour.
easypeasylifematters says
September 14 at 9:02 pmYummy! Sounds delicious! 🙂
Shelly says
September 14 at 8:12 pmOh this bread looks really good, Jami. I have one zucchini in the refrigerator waiting for us to eat. I think it needs to be turned into zucchini bread. 🙂
Charlotte Moore says
September 14 at 2:43 pmI made some zucchini bread with orange zest, choc.. chips, and coconut. It was wonderful. I also used whole wheat flour.