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Zucchini bread slices lined up with a bread knife.

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Whole Wheat Lemon Zucchini Bread with Walnuts

This Whole Wheat Lemon Zucchini Bread with Walnuts is super soft and flavorful. It's easy to whip up and offers up some nutrients, thanks to whole wheat flour.


  • 1.5 cups grated zucchini, lightly packed (don't drain)
  • 1/4 cup granulated unrefined sugar
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup extra virgin olive oil
  • 2 large eggs
  • 2 tsp lemon extract
  • 1.5 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup roughly chopped walnuts


  • Preheat oven to 350ยบ F.
  • Lightly grease, or line with parchment, a 9x5 inch loaf pan with a bit of olive oil or butter.
  • In a large bowl, add the grated zucchini, sugar, applesauce, oil, eggs, and lemon extract. Whisk the ingredients until well combined.
  • In another bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk until combined. Then, slowly add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain; try not to over mix it.
  • Carefully pour the batter into the loaf pan. Bake for 45-50 minutes, or until a toothpick or cake tester can be inserted into the center of the bread and come out with moist crumbs on it.
  • Remove the bread from the oven and set it on the counter to cool, in the pan, for about 10 minutes. Remove the bread from the pan and transfer it to a wire cooling rack to cool completely before slicing into it.


Storage: Store in the fridge either wrapped in plastic wrap or sealed in a container.