Honey Wheat Zucchini Bread
Sweeten up your snack time with this wholesome Honey Wheat Zucchini Bread—a delightful fusion of hearty whole wheat flour, natural honey sweetness, and tender grated zucchini. Perfectly spiced with cinnamon and a hint of vanilla, this moist quick bread balances indulgence with nutrition, making it an ideal treat for breakfast, a mid-day snack, or even dessert. The Greek yogurt lends a subtle tang and extra moisture, while optional walnuts or pecans add a satisfying crunch. Ready in just over an hour, this easy, one-bowl recipe is a healthier take on classic zucchini bread and is sure to become a family favorite. Serve it warm with a drizzle of honey or a smear of butter for a cozy treat!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Honey
- 0.25 cups Vegetable oil
- 0.25 cups Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, grated
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs. Add the honey, vegetable oil, Greek yogurt, and vanilla extract. Mix until smooth and well-combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and optional chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 111.4 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
