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Whole-Wheat Zucchini Bread

Whole-Wheat Zucchini Bread

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.


  • ¾ cup low-fat milk
  • 2 large eggs
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup chocolate chips(optional)


  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  • Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.
  • Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.


  • White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.
  • Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
  • 9-by-5-inch loaf pan

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 1 loaf, 12 slices
ACTIVE TIME 15 minutes
TOTAL TIME 2 1/4 hours


Per serving 195 Calories
Total Fat 7 g
Saturated Fat 1 g
Mono Saturated Fat 4 g
Cholesterol 32 mg
Sodium 209 mg
Fiber 2 g
Protein 4 g
Potassium 108 mg
Added Sugars 13 g
Total Sugars 14 g
Calcium 45 mg
Folate 9 mcg
Omega-3 1 g
Omega-6 1 g
Vitamin E 2 mg
Carbohydrate Servings 2

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