Whole-Wheat Zucchini Bread

Add dry fruits or nuts to this bread to add sweetness, crunch, and depth of flavor.

Serves: 20Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 20


  • 2 large eggs
  • 2 oz. egg whites
  • 1⁄2 cup honey
  • 2 cups zucchini, shredded
  • 2⁄3 cup unsweetened applesauce
  • 1⁄3 cup canola oil
  • 2 tsp. vanilla
  • 2 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1⁄4 cup no-calorie granular sweetener such as Splenda Granular
  • 1 tsp. salt
  • 2 tsp. low-sodium baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1⁄2 tsp. nutmeg


  • Preheat oven to 350°F. Spray 4 aluminum mini loaf pans with cooking spray.
  • In a large mixing bowl, beat the egg and egg whites until foamy. Mix in the honey, zucchini, applesauce, canola oil, and vanilla.
  • In a separate mixing bowl, sift together the whole-wheat flour, all-purpose flour, sweetener, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the zucchini mixture and mix until all ingredients are combined, but do not overmix.
  • Divide the batter evenly into prepared mini loaf pans. Bake for 35 to 40 minutes, or until tops are browned and an inserted toothpick comes out clean.
  • Remove pans to a wire rack and cool for 10 minutes before removing from pans. Cool completely before slicing.