Louismill Recipes: Whole Wheat Zucchini Bread Recipe

Louismill Recipes: Whole Wheat Zucchini Bread Recipe

If you are looking for a healthy quick bread recipe that includes organic grains, look no further! This delicious zucchini bread combines two of our stone milled organic products to make one amazing treat. Our Louismill Turkey Bran add both flavor and moisture, while our White Wheat Pastry Flour adds all of the nutrients and enzymes that are meant to be in the flours that we consume. The stone ground, whole wheat flour we use is what really sets this bread apart from a traditional zucchini bread. Not only does it perform better than store bought flour, but its also healthier for you to consume because it retains the nutritional content of fresh wheat grains. We prefer splurging a bit on the chocolate chips to go into our zucchini bread and we find that toasting the pecans can really bring out their flavor within this quick bread.


  • 1 1/2 cups (200g) of Zucchini – Grated in a box grater
  • 1/3 cup (30g) of Louismill Turkey Bran
  • 2 eggs
  • 1/3 cup (80g) of Vegetable Oil
  • 1 cup (200g) of sugar
  • 1 tsp (7g) of vanilla
  • 1 1/2 cup (200g) of Louismill White Wheat Pastry Flour
  • 3/4 tsp of salt
  • 1/8 tsp of Baking Powder
  • 1/2 tsp of Baking Soda
  • 1/2 tsp of Nutmeg
  • 1 tsp of Cinnamon
  • 1/3 cup (40g) of Raisins
  • 1/2 cup (50g) of Pecans
  • 1/3 cup (60g) of Chocolate Chips
  • 1 Tbsp (15g) of Lemon Juice
  • 1/2 cup (65g) of Confectioners Sugar


Heat oven to 325º.  Prepare small loaf pan by buttering sides and placing piece on buttered parchment on the bottom of loaf pan.  Mix grated zucchini and Louismill Turkey Wheat Bran and set aside.  Whisk together eggs, oil, sugar and vanilla.  Combine Louismill White Wheat Pastry Flour, salt, baking powder, baking soda, nutmeg and cinnamon.  Stir in raisins, pecans and chocolate chips.  Stir zucchini mixture into egg mixture.  Fold egg/zucchini mixture into flour mixture until just combined.  Pour into prepared pan.  Bake 30 minutes; rotate, bake another 30 minutes. Test with toothpick or cake tester. Bake up to an additional 20 minutes, testing every 10.  Let cool 10 minutes and then remove from pan.  Mix lemon juice and confectioners sugar until smooth.  Drizzle over the top of warm loaf and let cool completely before cutting.