Whole Wheat Zucchini Bread 

I LOVE zucchini season and I was so excited to whip up some zucchini bread this year! With my mom having her greenhouse and garden, I couldn’t stop bugging her to supply me with some more zucchini so I could get these little loaves in the oven. Speaking of which, these little loaves are the cutest things ever! Plus, they are very easy to eat on the go. This is the perfect recipe to utilize during the overflow of zucchini season.

I love how wholesome I feel when eating these. The combination of the zucchini, whole wheat flour and walnuts makes a perfect combination. If you don’t prefer the taste or texture of the whole wheat flour, then feel free to substitute in some regular all-purpose flour. These are perfect for a healthy breakfast on the go, or even as dessert! I’ve made them both as muffins and mini loaves, and both have turned out perfrctly. You can also choose to frost them or to not, and either way you go is a win (but sprinkles always win). I also found that topping the muffins/mini loaves with cinnamon sugar before popping them into the oven creates a wonderful crunchy topping.

Whole Wheat Zucchini Bread 


Ingredients: 

  • 1 stick butter, softened
  • 1 cup sugar
  • 2 1/2 cups shredded zucchini
  • 4 oz apple sauce
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Frosting: 

  • 1 8 oz package cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar
  • Sprinkles

Directions: 

  1. Preheat your oven to 350 degrees.
  2. With an electric mixer, beat together the butter and the sugar until light and fluffy. Add in the eggs one at a time, scrapping down the sides with each addition.
  3. Add the flour, baking soda, applesauce, cinnamon and vanilla into the butter mixture and mix until combined.
  4. Fold in the zucchini and the walnuts into the batter.
  5. Fill your sprayed loaf tins or lined muffin tins 3/4 the way each with the zucchini batter. Bake for 20-25 minutes, or until golden brown on top and a tooth pick inserted into the middle comes out clean. (If you are using a cinnamon sugar topping, then you would cover the tops of the zucchini batter with that prior to baking.)
  6. For the frosting, beat together the butter and cream cheese until light and fluffy. Add in the powdered sugar one cup at a time and mix until combined. Stir in the lemon juice and vanilla. Top the muffins or mini loaves as desired after they have cooled.