Substituting with Whole Wheat Flour

RachaelRenk

I made two different kinds of zucchini bread last night, one of which called for whole wheat flour. Since I had ww flour anyways, I decided to go ahead and make both with it - better for us anyways, right? Well, the recipe that originally called for all purpose flour turned out a little dry. I like it just fine but I've had it before when my mom has made it and it is always very moist. I also used coconut oil instead of canola oil/butter. Any who, I was wondering if you guys had any suggestions for substituting whole wheat for all purpose flour. Should I be adjusting other ingredients to make up for the change and have a less dry cake/bread?