Wholly Fantastic Whole Grain Zucchini Bread

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“This is a recipe for moist, delectable yet healthy zucchini bread I originally got passed down from my great-grandmother, but tweaked to be healthy, too! I think you'll find it tastes better the day after baking. Enjoy!”
1hr 30mins
2 loaves

Ingredients Nutrition


  1. Adjust oven racks so that one is in the middle. Preheat oven to 300 degrees.
  2. Grease two loaf pans with butter or oil.
  3. Combine the dry ingredients.
  4. Beat together the wet ingredients (if you are using a coarse sugar, make sure it's pretty well dissolved).
  5. Gently combine the dry ingredients with the wet ingredients. Optional: add the chopped pecans now and/or wait to put some on top.
  6. Pour the batter into the two loaf pans. Optional: sprinkle chopped or whole pecans on top.
  7. Bake 50 to 60 minutes* depending on type of pan (glass will take a little longer).
  8. *I highly recommend to start checking the bread with a toothpick early (around 45 minutes for glass pans/maybe 35 minutes for metal) and then keep checking about every 5 minutes (longer if it's still really wet) until the toothpick just barely comes out clean (with only a few moist crumbs stuck to it). If the toothpick comes out with no crumbs and leaves a hard little hole, you baked it too long. Moistness is key for a delicious zucchini bread.

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