After iron deficiency, zinc deficiency is a major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. In our country, no action has been taken to reduce zinc deficiency via flour fortification so far and little is known about the influence of zinc fortification of flour on zinc and iron status of blood serum and also about the optimum and effective amount of zinc compound that is used in food fortification. The objective of this study was to evaluate the influence of zinc-fortified breads consumption on zinc and iron status of blood serum and the effect of iron supplementation on zinc absorption from these breads. Effect of fortification on rheological properties of dough, and sensory properties and staling of bread was also evaluated. In the present study, three types of bread were prepared from non-fortified flour and fortified flours with 50 and 100 ppm elemental zinc in the form of sulfate. Fortified breads were evaluated for sensory characteristics, staling and extensograph properties. Eighty zinc-deficient women aged 19-49 years working or living in Isfahan University of Technology were recruited and assigned randomly into 5 grou Volunteers received daily 1) One loaf of high-zinc bread (contained 16.16 mg zinc) and iron supplement (one ferrous sulfate pill contained 50 mg iron), 2) One loaf of high-zinc bread, 3) One loaf of low-zinc bread (contained 9.15 mg zinc) and iron supplement, 4) One loaf of low-zinc bread and 5) One loaf of non-fortified bread (contained 2.16 mg zinc) for one month. Blood biochemical markers including serum zinc and iron, and TIBC (Total Iron-Binding Capacity) were measured before and after the study. ANOVA, Duncan ’ s test, Paired t test and Food Processor 2 were used for statistical analyses. Fortification of flour with 50 and 100 ppm elemental zinc, had no adverse effect on extensograph properties of dough after two hours fermentation, and on sensory characteristics and staling of bread after one and two days (p 0.05). Results showed significant increase of serum zinc and iron level in all groups (p 0.001) except in control one (p 0.05). Increase of serum zinc level in five groups was 21.73±12.2, 20.69±13.74, 12.2±7.68, 11.2±8.66 and 2.2±3.76 µg/dl respectively and increase of serum iron level was 61.86±31.33, 60.53±34/08, 44±32.76, 40.06±32.76 and 5.2±10.18 µg/dl respectively. TIBC was not changed significantly in any group (p 0.05). Absorption of zinc and iron in groups consumed high-zinc bread was significantly greater than that in those received low-zinc bread, (p 0.01) and (p 0.05) respectively. Iron supplementation with recommended dose for controlling iron deficiency in women seems not to have ne