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Best-Ever Zucchini Bread

We’re approaching that time of the summer when, if you garden, you may find yourself knee deep in zucchini and wondering what to do with your harvest. One of our favorite ways to deal with this happy summer abundance is to make loaves of zucchini bread for our families, friends and neighbors. There are dozens of versions of this classic quick bread. What makes ours different from your standard zucchini bread recipe?
  • We use whole wheat pastry flour.
  • We use fragrant spices like cinnamon and nutmeg for warm flavor and aroma.
  • We replace some of the oil with applesauce and plain nonfat yogurt for a lower calorie, healthier treat.
This recipe is a hit with everyone, even younger crowds.  According to one commenter on the recipe: “We love this recipe- it's one of the only ways my 2 year old will eat green veggies... She loves it and always asks for more.” Check out all the comments on this recipe for interesting ideas on adaptations people have made to this recipe, like subbing brown rice flour for the wheat flour, honey for sugar, and more. Tell us: what’s your secret for making great zucchini bread? Share your ideas in the comments below. Let’s see who has the best zucchini bread recipe!

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Patti at Worth The Whisk says …

EXCITED! My friend just gave me a PILE of zucchini, this recipe will come in very handy now. If you ever have an abundance of LEMONS and want to bake something delicious, here's a recipe for an easy Glazed Lemon Pound Cake: http://worththewhisk.com/2009/06/26/glazed-lemon-poundcake/

Marilyn says …

This Best-Ever Zucchini Bread really lives up to its name. This will be the recipe I use from now on. Didn't have freshly grated nutmeg but used ground nutmeg and it was still wonderful, very moist and tender with a great flavor. Definitely a keeper!

Debi says …

How about a gluten-free recipe for zucchini bread? Yum

Erika - In Erika's Kitchen says …

I always make zucchini muffins, rather than bread - easier to pack in lunchboxes. My kids love them. Here's my favorite recipe, which has a little wheat germ added for texture and nutritional boost: http://www.examiner.com/x-2539-LA-Cooking-Examiner~y2010m4d13-Recipe-Whole-wheat-zucchini-muffins-with-wheat-germ

Julie says …

BEST EVER - Morning Glory Farm in Edgartown, MA (on Martha's Vineyard). No nuts - just great taste.... They have a Morning Glory cookbook which contains the recipie.

vegan babies says …

This sounds great but my daughter not only cant have nuts but she also cant have dairy. (Pretty much vegan diet) anyone know what i could sub the yogurt and egg for?

JT says …

Vegan babies: substitute soy plain yogurt, now available in at least two brands. Not sure if Whole Foods has them, but I bet they do. For eggs, mix 1 T chia or flax seeds with 2 T water. Let sit until somewhat gelatinous. There's also EnerG Egg Replacer powder.

Martie says …

I love the zucchini muffins at WF. I'm on Weight Watchers and I need to know the nutritional info so I can calculate the points.

Nikki - Community Moderator says …

@MARTIE - If this is something made in-house, check with your local store to see if they have nutritional info for the muffins. We are currently working on gathering nutritional info for Prepared Foods and Bakery items but not sure if the entire project is completed yet.