Whole Grain Zucchini Bread


Zucchini Bread

It hasn’t rained much this past year in the bay area, and yet it has always been chilly and windy. Yesterday we saw rain after a long time, and though I don’t like wet days, I’m happy because my garden is going to start blooming again, and the chill has become tolerable. So what better way to enjoy this chilly weather than wake up to the smell of freshly-baked Zucchini Bread, the perfect way to put your ovens to good use. This has been an American favorite for a long time, but today’s recipe is extra-special, because it comes from the Whole Foods Kitchens, so there’s no doubt it is going to be a healthier version that does not compromise on taste! Recipe & photo courtesy of our content partner Whole Foods Market.

Using heart-healthy ingredients like whole-grain flour, applesauce, vegetable oil and yogurt instead of butter, and the nutrient-rich goodness of zucchini and walnuts, this bread is a lovely and wholesome snacking option for the entire family. You could increase the nutritional value by throwing in a few pumpkin seeds or other grains. It still retains its nice and moist texture, making it a family-keepsake recipe to be passed on to your next generations without any guilt, and with lots of pride.

I love the idea of using Yogurt in baked goodies. It easily acts as a leavening agent at the same time keeping the bread soft and moist. It also lends the acidity that balances well with the flour. Here’s a post on How To Make Yogurt at Home. If you prefer eggless baking, feel free to substitute the 1 egg called for in this recipe with 1 small mashed banana and 1/4 tsp extra baking powder. There’s absolutely nothing I would change in this recipe, except add more nuts. It is a wonderful breakfast bread, and an ideal snack for kids, smeared with 1 tbsp low-fat cream cheese!


Whole Grain Zucchini Bread
Serves 10 to 12

1 1/2 cups whole wheat/whole grain pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup canola or vegetable oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts

Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.

In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined.

Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

This is an awesome bread, ideal for breakfast as well as a pick-me-up during the day. To jazz it up a bit, add a layer of Apple Butter on the top, and you are good to go!

Related Recipes
Whole-Wheat Vegetarian Pizza
Banana Oatmeal Pancakes with Orange Maple Syrup
Oven-Baked Zucchini Fries
Spiced Quick Bread with Persimmon & Dates


  1. This was a little drier than normal Zucchini Bread, but toasted up a little was AWESOME. I think I might add a banana or two next time – YUM!!

  2. Anonymous says:

    Just 1 egg?? and no butter?? wow, and you say it still turns out moist…gotta try this; I love applesauce in my breads:)


  3. I think it is that time of year again to see zucchini cakes, love it 🙂

  4. Looks delicious 🙂

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