Half Whole Wheat Zucchini Bread

Total Time:


  • 3 cup shredded zucchini (for me, this was one large one)
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 tsp baking soda
  • 1.5 cup whole wheat flour
  • 1.5 cup unbleached all-purpose flour
  • 4 eggs
  • 2 tsp vanilla
  • 0.67 cup vegetable oil
  • 1.67 cup granulated sugar
  • 0.5 tsp baking powder


  1. Preheat the oven to 350 degrees and grease a standard loaf pan (9×5 inch).
  2. Crack the eggs into a liquid measurement cup and lightly beat with a fork. Then, in a mixing bowl, stir the zucchini, sugar, oil, vanilla and eggs together.
  3. Add the flours, baking soda, salt, spices and baking powder at the same time, and fold into the zucchini mixture. Try to use big stirs that cover a lot of ground – you don’t want to overwork this dough, just like you wouldn’t want to overwork muffins. Mix until everything is just incorporated.
  4. Pour into the greased baking pan and bake for about 1 hour and 20 minutes. Because all ovens are not created equal, start keeping an eye on it at about an hour. If the top looks set, start testing with a chopstick at about 1:10:00.
  5. Remove from the oven when a chopstick tester comes out clean. Allow to cool for ten minutes or so, then turn out onto a cooling rack to finish cooling.

Adapted from Betty Crocker. Read more from PDXFoodLove.