59 Easy Moist Zucchini Bread Recipes for a Healthy Lifestyle

Ready to turn my overflowing garden zucchini into something amazing? I’ve rounded up 59 of the best zucchini bread recipes that are both delicious and nutritious. Whether you’re looking for breakfast, snacks, or homemade gifts, these foolproof recipes will make you a zucchini bread pro!

Table of Contents

Chocolate Zucchini Bread

This double chocolate zucchini bread transforms garden vegetables into an irresistibly fudgy treat. Rich cocoa powder and chocolate chips create deep chocolate flavor, while zucchini adds incredible moisture without any vegetable taste. A perfect way to satisfy chocolate cravings while sneaking in extra vegetables.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Yield: 10 slices

INGREDIENTS:

  • 1 cup (125g) all-purpose flour
  • ½ cup (41g) natural cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp each: baking powder, salt
  • ½ tsp espresso powder
  • ¾ cup (135g) chocolate chips
  • 2 large eggs
  • ¼ cup (60ml) oil
  • ⅓ cup (80g) Greek yogurt/sour cream
  • ⅔ cup (135g) sugar
  • 1 tsp vanilla
  • 1½ cups (180g) shredded zucchini

INSTRUCTIONS:

  1. Preheat oven to 350°F, grease 9×5″ loaf pan.
  2. Whisk dry ingredients and chips.
  3. Mix wet ingredients separately.
  4. Combine wet into dry, fold in zucchini.
  5. Bake 45-55 mins, covering halfway.
  6. Cool 1 hour in pan.

Banana Zucchini Bread

Two classic quick breads combine in this moist, flavorful loaf studded with walnuts and cranberries. Garden-fresh zucchini adds hidden moisture while ripe bananas bring natural sweetness. Perfect for using up both summer zucchini and overripe bananas in one delicious treat.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Yield: 2 loaves (20 servings)

INGREDIENTS:

  • 3 large eggs
  • 1 cup white sugar
  • 1 cup grated zucchini
  • ¾ cup vegetable oil
  • 2 ripe bananas, mashed
  • ⅔ cup brown sugar
  • 2 tsp vanilla
  • 3½ cups all-purpose flour
  • 1 tbsp cinnamon
  • 1½ tsp baking powder
  • 1 tsp each: baking soda, salt
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

INSTRUCTIONS:

  1. Preheat oven to 325°F, grease two 8×4″ loaf pans.
  2. Beat eggs until frothy.
  3. Mix in sugars, zucchini, oil, bananas, vanilla.
  4. Stir in dry ingredients.
  5. Fold in cranberries and nuts.
  6. Divide between pans.
  7. Bake 45-50 minutes until done.
  8. Cool in pans on wire rack.

Lemon Zucchini Bread

Light and refreshing, this citrus-kissed zucchini bread offers a bright twist on the classic recipe. Fresh lemon zest transforms ordinary zucchini bread into something extraordinary, while cinnamon adds a subtle warmth. The perfect way to use summer zucchini in a not-too-sweet breakfast or snack loaf.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Yield: 1 loaf (10 servings)

INGREDIENTS:

  • 1½ cups shredded zucchini
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ tsp each: salt, baking soda
  • ¼ tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp cinnamon

INSTRUCTIONS:

  1. Preheat oven to 325°F, grease 8×4″ pan.
  2. Beat zucchini, sugar, oil, egg.
  3. Sift dry ingredients, add zest and cinnamon.
  4. Combine wet and dry ingredients.
  5. Pour into pan.
  6. Bake 45 minutes until done.
  7. Cool 10 minutes in pan.

Healthy Zucchini Bread

Naturally sweetened with honey or maple syrup, this wholesome zucchini bread uses whole wheat flour and heart-healthy oils instead of butter. Perfect for health-conscious bakers, this moist loaf proves healthy baking can be delicious. A nutritious breakfast or snack option that doesn’t compromise on flavor.

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Yield: 1 loaf

INGREDIENTS:

  • ⅓ cup coconut/olive oil
  • ½ cup honey/maple syrup
  • 2 eggs
  • ½ cup milk/water
  • 1½ cups grated zucchini
  • 1¾ cups whole wheat flour
  • 1 tsp each: baking soda, cinnamon
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp nutmeg
  • Optional: ¾ cup nuts

INSTRUCTIONS:

  1. Preheat oven to 325°F. Grease a 9×5″ loaf pan.
  2. If using nuts, toast them on a lined baking sheet for 5 minutes until fragrant, stirring halfway.
  3. In a large bowl, whisk coconut oil and honey until well combined. Add eggs and beat well. (If coconut oil solidifies, warm bowl briefly.)
  4. Whisk in milk, baking soda, cinnamon, vanilla, salt, and nutmeg until blended.
  5. Squeeze excess moisture from grated zucchini. Stir into batter.
  6. Add flour and stir just until combined. Some lumps are okay.
  7. Fold in toasted nuts if using.
  8. Pour into prepared pan. Sprinkle with cinnamon and create swirl pattern if desired.
  9. Bake 55-60 minutes until toothpick comes out clean.
  10. Cool in pan on wire rack before slicing.

Gluten-Free Zucchini Bread

Moist and tender gluten-free zucchini bread that tastes just like the classic version. Made with gluten-free flour blend and simple pantry ingredients, this dairy-free quick bread is perfect for those with dietary restrictions.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Yield: 12 servings

INGREDIENTS:

  • 1 cup grated zucchini (unpeeled)
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • ½ tsp each: salt, baking soda, baking powder
  • ½ tsp lemon zest (optional)
  • 1 tbsp cinnamon
  • 1½ cups gluten-free flour blend with xanthan gum

INSTRUCTIONS:

  1. Preheat oven to 350°F. Spray 4×8″ loaf pan with gluten-free cooking spray.
  2. Shred zucchini with skin on. Don’t squeeze out liquid.
  3. In large bowl, whisk eggs, oil, both sugars, and vanilla until well combined.
  4. Add all dry ingredients (salt, leaveners, zest, cinnamon, flour). Mix until just combined.
  5. Fold in shredded zucchini until evenly distributed.
  6. Pour batter into prepared pan, smoothing top.
  7. Bake 45-55 minutes until toothpick comes out clean.
  8. Cool completely before slicing.
  9. Store airtight at room temperature (2 days) or refrigerated (1 week).

Chocolate Chip Zucchini Bread

Perfectly moist and studded with mini bittersweet chocolate chips, this zucchini bread gets its tender crumb from sour cream and gentle warmth from nutmeg and cardamom. A versatile treat that works equally well for breakfast, snack, or dessert.

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Yield: 8 servings

INGREDIENTS:

  • 2⅓ cups all-purpose flour
  • 1 tsp each: baking soda, baking powder, kosher salt
  • ½ tsp ground nutmeg
  • ¼ tsp cardamom
  • 2 large eggs
  • 1 cup sugar
  • ⅓ cup vegetable oil
  • 1 medium zucchini (7 oz), finely shredded
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1 cup mini bittersweet chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350°F. Coat 9×5″ loaf pan with cooking spray.
  2. Whisk together flour, baking soda, baking powder, salt, nutmeg, and cardamom.
  3. In separate bowl, whisk eggs, sugar, oil, zucchini, and vanilla.
  4. Gently stir dry ingredients into wet just until incorporated.
  5. Fold in sour cream, then chocolate chips.
  6. Pour into prepared pan.
  7. Bake 50-60 minutes until tester comes clean. Cover with foil if browning too quickly.
  8. Cool 10 minutes in pan, then completely on rack.

Pumpkin Zucchini Bread

Fall meets summer in this perfectly spiced quick bread that combines garden zucchini with pumpkin puree. Topped with a creamy cream cheese glaze, this moist bread offers the best of both seasonal favorites.

  • Prep Time: 20 mins
  • Cook Time: 28 mins
  • Yield: 2 loaves (32 slices)

INGREDIENTS:

Bread:

  • 3 cups all-purpose flour
  • 1 tsp each: cinnamon, baking soda, baking powder
  • ½ tsp salt
  • 3 eggs
  • 2 cups sugar
  • ⅓ cup vegetable oil
  • 1 cup pumpkin puree
  • 2 cups shredded zucchini (undrained)
  • ½ cup walnuts or mini chocolate chips (optional)

Cream Cheese Glaze:

  • ¼ cup cream cheese, softened
  • 4 tbsp powdered sugar
  • 3-4 tbsp light cream

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease and flour two loaf pans.
  2. Whisk together flour, cinnamon, salt, and leaveners.
  3. In separate bowl, mix eggs, oil, pumpkin, and sugar.
  4. Combine wet and dry ingredients just until mixed.
  5. Fold in zucchini and optional add-ins.
  6. Pour into pans, reduce oven to 325°F.
  7. Bake 40-50 minutes (9×5 pan) or 45-55 minutes (8×4 pan).
  8. Cool 20 minutes before removing from pans.
  9. For glaze, beat cream cheese and sugar, thin with cream. Pour over cooled loaves.

Easy Moist Zucchini Bread

This classic zucchini bread recipe yields two perfectly moist loaves that freeze beautifully. Simple pantry ingredients and fresh zucchini combine to create a family-favorite treat that disappears quickly.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Yield: 2 loaves (24 servings)

INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 tsp each: salt, baking powder, baking soda
  • 1 tbsp cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2¼ cups sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

INSTRUCTIONS:

  1. Preheat oven to 325°F. Grease and flour two 8×4″ pans.
  2. Sift together flour, salt, baking powder, baking soda, and cinnamon.
  3. In separate bowl, beat eggs, oil, sugar, and vanilla until combined.
  4. Mix wet ingredients into flour mixture until well blended.
  5. Stir in zucchini and walnuts.
  6. Divide batter between pans.
  7. Bake 40-60 minutes until toothpick comes clean.
  8. Cool in pans 20 minutes, then completely on rack.

The Best Zucchini Bread

This perfectly moist zucchini bread has earned its “best” title with the perfect balance of warm cinnamon and tender crumb. Simple ingredients combine to create two loaves of this beloved quick bread that’s studded with crunchy nuts.

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Yield: 2 loaves (24 servings)

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1½ cups sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 3 large eggs
  • 2 cups grated zucchini (2 small)
  • ¾ cup vegetable oil
  • 1 tbsp vanilla
  • 1½ cups chopped walnuts/pecans

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease or line two 8×4″ loaf pans.
  2. Whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In separate large bowl, beat eggs.
  4. Mix in zucchini, oil, and vanilla.
  5. Add dry ingredients and nuts to wet mixture.
  6. Stir gently just until combined.
  7. Divide between pans.
  8. Bake 50-60 minutes until toothpick clean.
  9. Cool 5 minutes in pans, then on rack.

Keto Zucchini Bread

This low-carb zucchini bread uses almond flour for a moist, keto-friendly treat. Perfect for breakfast or snack, it can be customized with nuts, berries, or chocolate chips while staying keto-compliant.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Yield: 12 slices

INGREDIENTS:

  • 2 cups almond flour
  • ½ tsp each: kosher salt, cinnamon
  • ½ cup sugar-free sweetener
  • 1 tsp baking soda
  • 2 large eggs, beaten
  • ¼ cup melted butter
  • 1½ cups grated zucchini

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease 9×5″ loaf pan.
  2. Combine almond flour, salt, cinnamon, sweetener, and baking soda.
  3. Squeeze excess liquid from zucchini using kitchen towel.
  4. Add drained zucchini to dry ingredients.
  5. Stir in beaten eggs and melted butter.
  6. Mix until well combined.
  7. Pour into prepared pan.
  8. Bake 45-60 minutes until toothpick clean.
  9. Cool completely before slicing.

Optional Add-ins:

  • Walnuts
  • Sugar-free chocolate chips
  • Fresh blueberries

Sourdough Zucchini Bread

This unique twist on classic zucchini bread incorporates sourdough discard for incredible texture and subtle tang. Combined with banana and warm spices, this recipe creates an exceptionally moist and flavorful quick bread.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Yield: 1 loaf

INGREDIENTS:

  • 2 cups (220g) grated zucchini
  • 1 small banana (125g with skin)
  • 1¼ cups (225g) brown sugar
  • 1½ tsp vanilla
  • 2 large eggs
  • ½ cup (100g) sourdough discard
  • 2 cups (250g) all-purpose flour
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • 1½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup (125ml) neutral oil
  • ¼ cup (60ml) milk

INSTRUCTIONS:

  1. Preheat oven to 360°F. Butter loaf pan(s).
  2. Grate zucchini (no need to drain).
  3. Cream banana, sugar, vanilla until combined.
  4. Beat in eggs one at a time, then sourdough.
  5. Sift dry ingredients separately.
  6. Add dry ingredients to wet in batches.
  7. Mix in oil and milk until just combined.
  8. Fold in zucchini.
  9. Bake 40-65 minutes depending on pan size.

Zucchini Bread Muffins

Transform classic zucchini bread into perfectly portioned muffins that are moist and warmly spiced. These easy-to-make muffins are perfect for breakfast, snacks, or freezing for later.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Yield: 12 muffins

INGREDIENTS:

  • 1½ cups flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • ½ tsp each: baking powder, baking soda, salt
  • 2 large eggs, room temperature
  • ½ cup oil
  • 1 tsp vanilla
  • 2 cups finely grated zucchini (unpeeled)

INSTRUCTIONS:

  1. Preheat oven to 350°F. Prepare muffin tin.
  2. Whisk together dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, salt.
  3. Mix eggs with oil and vanilla.
  4. Combine wet and dry ingredients until just mixed (will be thick).
  5. Fold in grated zucchini.
  6. Fill muffin cups ¾ full.
  7. Bake 20-22 minutes until toothpick clean.

Storage:

  • Room temp: 5 days in airtight container
  • Freezer: 3 weeks wrapped individually
  • Serve room temp or warm with butter

Blueberry Zucchini Bread

This summery quick bread combines fresh blueberries and garden zucchini for perfectly moist mini loaves. Warmly spiced with cinnamon and vanilla, these little loaves make perfect gifts or freezer-friendly treats.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Yield: 4 mini loaves (12 servings)

INGREDIENTS:

  • 2¼ cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 tsp vanilla
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tbsp cinnamon
  • 1 tsp each: salt, baking powder
  • ¼ tsp baking soda
  • 1 pint fresh blueberries

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease 4 mini loaf pans.
  2. Beat sugar, oil, eggs, and vanilla in large bowl.
  3. Fold in zucchini.
  4. Beat in flour, cinnamon, salt, and leaveners until just combined.
  5. Gently fold in blueberries.
  6. Divide batter between pans.
  7. Bake 50 minutes until knife comes clean.
  8. Cool 20 minutes in pans.

Vegan Zucchini Bread

This egg-free and dairy-free zucchini bread uses applesauce and flax seeds to create perfectly moist loaves. A delicious plant-based version that proves you don’t need animal products for amazing quick bread.

  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Yield: 2 loaves (24 servings)

INGREDIENTS:

  • 3 cups all-purpose flour
  • 3 tbsp flax seeds (optional)
  • 2 tsp cinnamon
  • 1 tsp each: salt, baking soda
  • ½ tsp each: baking powder, arrowroot (optional)
  • 1 cup unsweetened applesauce
  • 1 cup each: white sugar, brown sugar
  • ¾ cup vegetable oil
  • 2 tsp vanilla
  • 2½ cups shredded zucchini

INSTRUCTIONS:

  1. Preheat oven to 325°F. Grease and flour two 9×5″ pans.
  2. Whisk together flour, flax, cinnamon, salt, leaveners, and arrowroot.
  3. In separate bowl, combine applesauce, sugars, oil, and vanilla.
  4. Fold wet ingredients into dry mixture.
  5. Fold in zucchini until just moistened.
  6. Divide between prepared pans.
  7. Bake 70 minutes until toothpick clean.
  8. Cool briefly in pans, then completely on rack.

Snickerdoodle Zucchini Bread

This creative twist combines classic snickerdoodle cookie flavors with moist zucchini bread, featuring a cinnamon-sugar swirl and topping. The result is a uniquely crackly top with sweet cinnamon-filled crevices.

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Yield: 1 loaf (8 servings)

INGREDIENTS:

Bread:

  • ¾ cup + 2 tbsp white sugar
  • ½ cup oil
  • 1 large egg, room temp
  • ½ tsp vanilla
  • 1½ cups flour
  • 1 tsp cinnamon
  • ½ tsp each: baking soda, salt
  • ¼ tsp each: baking powder, nutmeg, cream of tartar
  • 1 cup shredded zucchini

Topping:

  • ¼ cup sugar
  • ½ tsp cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350°F. Spray loaf pan.
  2. Mix sugar, oil, egg, and vanilla.
  3. Combine dry ingredients separately.
  4. Mix wet and dry until thick.
  5. Stir in zucchini.
  6. Mix topping ingredients.
  7. Layer: half batter, half topping, remaining batter, remaining topping.
  8. Bake 45-55 minutes.
  9. Cool 15 minutes before removing.

Apple Zucchini Bread

This light and fluffy quick bread combines fresh zucchini with sweet apples and crunchy walnuts. Warmly spiced with cinnamon, it’s the perfect way to use both summer zucchini and fall apples.

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Yield: 2 loaves (24 servings)

INGREDIENTS:

  • 4 large eggs
  • 1 cup each: white sugar, brown sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 3½ cups all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ cup chopped walnuts
  • 2 cups peeled, chopped zucchini
  • 1 cup peeled, chopped apple

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease two 9×5″ loaf pans.
  2. Beat eggs, sugars, oil, and vanilla until well blended.
  3. Combine flour, baking soda, salt, and cinnamon separately.
  4. Mix dry ingredients into wet mixture.
  5. Fold in walnuts, zucchini, and apple.
  6. Divide between prepared pans.
  7. Bake 1 hour until top springs back.
  8. Cool 10 minutes in pans, then completely on rack.

Double Chocolate Zucchini Bread

This decadent quick bread combines cocoa powder and chocolate chips with zucchini for an incredibly moist, rich chocolate treat. The zucchini adds moisture while staying completely undetectable in the final product.

  • Prep Time: 15 mins
  • Cook Time: 50-60 mins
  • Yield: 1 loaf (8×5-inch)

INGREDIENTS:

  • 8 tbsp (1 stick) unsalted butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 2 cups grated zucchini (1 large)
  • 1⅓ cups all-purpose flour
  • ½ cup semisweet chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350°F. Grease 8×5″ loaf pan.
  2. Cream butter and sugar until fluffy.
  3. Beat in eggs one at a time.
  4. Stir in cocoa, vanilla, salt, and baking powder.
  5. Fold in grated zucchini.
  6. Add flour and chocolate chips, mix just until combined.
  7. Spread in prepared pan.
  8. Bake 50-60 minutes until toothpick comes clean.
  9. Cool 10 minutes in pan, then completely on rack.

Zucchini Carrot Bread

Fast and fuss-free, this one-bowl quick bread combines garden-fresh zucchini with sweet carrots for a nutritious treat that even picky eaters love. Perfectly spiced with cinnamon and incredibly moist, it’s an ideal way to sneak extra vegetables into your day.

  • Prep Time: 10 mins
  • Cook Time: 58 mins
  • Yield: 1 9×5-inch loaf

INGREDIENTS:

  • 1 large egg
  • ½ cup packed brown sugar
  • ⅓ cup coconut oil (or canola/vegetable)
  • ¼ cup granulated sugar
  • ¼ cup sour cream (or Greek yogurt)
  • 2 tsp each: vanilla, cinnamon
  • 1 cup all-purpose flour
  • ½ tsp each: baking powder, baking soda
  • Pinch salt (optional)
  • 1 cup each: grated carrots, zucchini (loosely packed)
  • ½ cup walnuts or raisins (optional)

INSTRUCTIONS:

  1. Preheat oven to 350°F. Prepare 9×5″ loaf pan.
  2. Whisk egg, sugars, oil, sour cream, vanilla, and cinnamon.
  3. Add flour, leaveners, and salt; fold gently.
  4. Fold in carrots, zucchini, and optional add-ins.
  5. Spread thick batter in pan.
  6. Bake 52-58 minutes until golden and set.
  7. Cool 15 minutes in pan, then completely on rack.

Zucchini Cheese Bread

Skip the sweet and dive into this savory quick bread loaded with sharp cheddar and fresh zucchini. Perfect alongside soups or toasted for breakfast, this one-bowl wonder comes together in minutes using a simple homemade buttermilk trick.

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Yield: 8 servings

INGREDIENTS:

  • 1½ cups grated zucchini
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp each: baking soda, salt
  • 1 cup milk (any %)
  • 1 tbsp vinegar (white or apple cider)
  • 1 egg
  • 3 tbsp melted butter
  • 1½ cups grated sharp cheddar
  • 2 green onions, chopped

INSTRUCTIONS:

  1. Preheat oven to 350°F. Spray 9×5″ pan.
  2. Squeeze zucchini lightly in paper towel.
  3. Combine flour, leaveners, and salt.
  4. Mix milk and vinegar; let curdle.
  5. Add butter and egg to milk mixture.
  6. Combine wet and dry ingredients gently.
  7. Fold in zucchini, cheese, and onions.
  8. Bake 1 hour until toothpick clean.
  9. Cool 10 minutes in pan, then on rack.

Pineapple Zucchini Bread

Sweet tropical pineapple adds an unexpected twist to traditional zucchini bread, creating an exceptionally moist and flavorful loaf. Warmly spiced with cinnamon and nutmeg, this recipe makes two generous loaves perfect for sharing.

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Yield: 2 loaves (16-20 servings)

INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 tsp each: baking soda, salt, baking powder
  • 2 tsp cinnamon
  • ¾ tsp nutmeg
  • 3 eggs
  • 1¾ cups sugar
  • 1 cup olive oil
  • 2 tsp vanilla
  • 2-3 cups grated zucchini
  • 8 oz crushed pineapple, drained
  • Optional: 1 cup each walnuts, golden raisins

INSTRUCTIONS:

  1. Drain zucchini in colander.
  2. Preheat oven to 350°F. Butter two 5×9″ pans.
  3. Whisk dry ingredients together.
  4. Beat eggs 1 minute, add sugar and beat 1 minute more.
  5. Beat in oil and vanilla until foamy.
  6. Stir in zucchini and pineapple.
  7. Fold in dry ingredients in thirds.
  8. Add optional nuts and raisins.
  9. Divide between pans; bake 55 minutes.

Note: Extra zucchini creates moister bread.

Almond Flour Zucchini Bread

Naturally gluten-free and refined sugar-free, this wholesome quick bread combines nutty almond flour with fresh zucchini for a moist, nutritious treat. Made without oils and sweetened only with maple syrup, it’s a healthier take on traditional zucchini bread.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Yield: 10 slices

INGREDIENTS:

  • 3 large eggs
  • ½ cup maple syrup or honey
  • 1 tsp each: baking powder, baking soda, vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup grated zucchini, packed (not squeezed)
  • 3⅓ cups almond flour

INSTRUCTIONS:

  1. Preheat oven to 350°F. Line 9×5″ pan with parchment.
  2. Whisk eggs in large bowl.
  3. Add maple syrup, leaveners, vanilla, cinnamon, and salt.
  4. Mix in zucchini and almond flour gently.
  5. Pour into prepared pan.
  6. Bake 50 minutes until toothpick clean.
  7. Cool 10 minutes in pan.
  8. Remove using parchment; cool 30-60 minutes.
  9. Slice with serrated knife.

Note: Perfect for gluten-free and paleo diets.

Low-Carb Zucchini Bread

Moist and delicious, this grain-free zucchini bread proves healthy can be heavenly. With only 7g net carbs per slice and no refined sugars, it’s perfect for those following low-carb or keto lifestyles.

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Yield: 10 slices (170 cal/slice)

INGREDIENTS:

  • 1 cup blanched almond flour
  • ½ cup cassava or oat flour
  • ½ cup sugar-free sweetener (allulose)
  • 1 tsp baking powder
  • ½ tsp each: baking soda, salt
  • 1½ tsp cinnamon
  • 3 large eggs
  • ¼ cup melted butter/ghee/coconut oil
  • ¼ cup maple or sugar-free syrup
  • 2 tsp vanilla
  • 2 cups shredded zucchini
  • ½ cup sugar-free chocolate chips (optional)

INSTRUCTIONS:

  1. Preheat oven to 350°F. Line 8×4″ pan.
  2. Mix dry ingredients.
  3. Whisk wet ingredients separately.
  4. Combine wet and dry mixtures.
  5. Squeeze moisture from zucchini; fold in.
  6. Add optional chocolate chips.
  7. Bake 55-60 minutes.

Lemon Blueberry Zucchini Bread

Bright citrus meets sweet berries in this refreshing twist on zucchini bread. Crowned with a tangy lemon glaze, this moist quick bread perfectly balances sweet summer flavors with hidden vegetables.

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Yield: 10 slices

INGREDIENTS:

Bread:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup canola oil
  • ⅔ cup sugar
  • ½ cup buttermilk
  • 2 tbsp lemon juice
  • 1 lemon’s zest
  • 1 cup shredded zucchini, drained
  • ¾ cup blueberries

Glaze:

  • 1 cup sifted powdered sugar
  • 2 tbsp lemon juice or milk

INSTRUCTIONS:

  1. Preheat to 350°F. Prepare 9×5″ pan.
  2. Whisk dry ingredients.
  3. Beat eggs until light; add oil, sugar, buttermilk, lemon.
  4. Fold in zucchini.
  5. Stir in dry ingredients gently.
  6. Fold in blueberries.
  7. Bake 45-55 minutes.
  8. Cool 15 minutes in pan.

Cinnamon Roll Zucchini Bread

Combining the cozy flavors of a cinnamon roll with garden-fresh zucchini, this creative quick bread features a sweet cinnamon swirl and vanilla icing. Greek yogurt keeps it perfectly moist while reducing fat.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Yield: 1 9×5-inch loaf

INGREDIENTS:

Bread:

  • ¼ cup unsalted butter, room temp
  • ¾ cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • ¾ cup non-fat Greek yogurt
  • 1 cup shredded zucchini
  • 1¾ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp each: baking soda, salt

Cinnamon Swirl:

  • 2½ tbsp each: sugar, brown sugar
  • 2 tsp cinnamon
  • 1 tbsp water

Vanilla Icing:

  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tsp milk

INSTRUCTIONS:

  1. Preheat to 350°F. Line 9×5″ pan with parchment.
  2. Beat butter, sugar, vanilla until creamy.
  3. Add eggs one at a time, then yogurt and zucchini.
  4. Mix dry ingredients separately; combine with wet.
  5. Layer: half batter, cinnamon mix, remaining batter.
  6. Bake 46-50 minutes.
  7. Cool 10 minutes in pan.
  8. Top cooled bread with icing.

Orange Zucchini Bread

Bright citrus meets summer squash in this vibrant quick bread, crowned with a luscious orange glaze. Similar to how pumpkin works in fall baking, zucchini adds incredible moisture while letting the orange flavors shine.

  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Yield: 2 loaves (12 servings)

INGREDIENTS:

Bread:

  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable/canola oil
  • 1 tsp vanilla
  • 1 large orange (zest and juice)
  • 3 cups all-purpose flour
  • 1 tsp each: salt, cardamom (optional)
  • ¼ tsp baking soda
  • 2 cups grated zucchini

Orange Glaze:

  • 1 large orange (zest and juice)
  • 3 tbsp melted butter
  • 1 tsp vanilla
  • 3 cups powdered sugar

INSTRUCTIONS:

  1. Preheat to 350°F. Line pans with foil/parchment.
  2. Whisk wet ingredients and sugar.
  3. Combine dry ingredients separately.
  4. Mix wet and dry with zucchini until just combined.
  5. Divide between pans.
  6. Bake 50-60 minutes.
  7. Cool 15-20 minutes; remove from pans.
  8. Top cooled loaves with glaze.

Paleo Zucchini Bread

Naturally gluten-free, grain-free, and dairy-free, this moist and flavorful bread uses a special blend of three flours for the perfect texture. Less sweet than traditional versions, it’s versatile enough for both sweet and savory toppings.

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Yield: 12 servings

INGREDIENTS:

Dry:

  • 1½ cups almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 tsp each: baking soda, cinnamon
  • ½ tsp salt

Wet:

  • 3 eggs
  • ½ cup applesauce
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1½ cups grated zucchini, squeezed dry

INSTRUCTIONS:

  1. Preheat to 350°F.
  2. Mix dry ingredients.
  3. Whisk wet ingredients separately.
  4. Squeeze excess water from zucchini.
  5. Combine all ingredients.
  6. Pour into greased 8.5×4.5″ pan.
  7. Bake 50-60 minutes.

Pro tip: For sweeter bread, add 1-2 extra tbsp maple syrup.

Perfect for gluten-free, paleo, and dairy-free diets.

Sugar-Free Zucchini Banana Bread

Naturally sweetened with ripe bananas, this healthy quick bread combines garden zucchini with fruit for a moist, nutritious treat. Perfect for those avoiding added sugars or looking for healthier baking options.

  • Prep Time: 20 mins
  • Cook Time: 65 mins
  • Yield: 12 slices

INGREDIENTS:

  • 1½ cups grated zucchini (1 medium)
  • 1¾ cups mashed banana (4 medium)
  • 2 tbsp coconut/avocado/vegetable oil
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups white whole wheat flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • Optional: ½ cup nuts/chocolate chips/raisins

INSTRUCTIONS:

  1. Preheat to 350°F. Grease 9×5″ pan.
  2. Squeeze excess water from zucchini.
  3. Mix dry ingredients.
  4. Blend bananas, oil, egg until smooth.
  5. Combine all ingredients gently.
  6. Bake 60-70 minutes.
  7. Cool 15 minutes in pan, then on rack.

Protein Zucchini Bread

Packed with whey protein and made with oat flour, this nutritious quick bread makes a perfect post-workout snack or healthy breakfast option. Greek yogurt adds moisture while boosting the protein content further.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Yield: 8 servings (217 cal/serving)

INGREDIENTS:

  • 300g shredded zucchini (1-2 medium)
  • ¼ cup (57g) nonfat Greek yogurt
  • ½ cup (96g) coconut sugar
  • 1 tsp vanilla
  • ¼ cup (56g) light olive oil
  • 1 large egg
  • 1 cup (120g) oat flour
  • ¾ cup (60g) unflavored whey protein
  • 1 tsp each: baking soda, cinnamon
  • ½ tsp each: baking powder, nutmeg
  • Pinch of cloves

INSTRUCTIONS:

  1. Preheat to 325°F. Prepare loaf pan.
  2. Mix zucchini, yogurt, sugar, vanilla.
  3. Add oil and egg.
  4. Fold in dry ingredients until just combined.
  5. Bake 45-50 minutes.
  6. Cool 10 minutes in pan, then completely on rack.

Classic Zucchini Bread with Applesauce

Extra moist and perfectly sweet, this recipe uses applesauce to reduce oil while maintaining incredible texture. Made with more zucchini than traditional recipes, it’s a delicious way to sneak in extra vegetables.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Yield: 12 slices (213 cal/slice)

INGREDIENTS:

  • 1½ cups grated zucchini (undrained)
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup unsweetened applesauce
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • ½ tsp each:
    • baking powder
    • baking soda
    • salt
    • cinnamon

INSTRUCTIONS:

  1. Preheat to 350°F. Spray 9×5″ pan.
  2. Whisk zucchini, sugars, applesauce, oil, eggs, vanilla.
  3. Add dry ingredients; mix just until combined.
  4. Bake 50-54 minutes.
  5. Cool 10 minutes in pan, then completely on rack.

Zucchini Cheddar Bread

Ultra moist and loaded with melty cheese layers, this savory quick bread makes excellent use of garden zucchini. Perfect alongside soups or toasted for breakfast, it’s delicious even without butter.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Yield: 8-10 servings

INGREDIENTS:

Zucchini & Cheese:

  • 2 cups grated zucchini (2 medium)
  • ¾ tsp salt
  • 8 slices Swiss cheese (200g)

Wet:

  • 1¼ cups milk
  • ¼ cup melted butter
  • 2 tbsp canola oil
  • 2 eggs
  • 2 small garlic cloves, crushed
  • 1 tsp vinegar

Dry:

  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp each: baking soda, salt

INSTRUCTIONS:

  1. Salt zucchini; drain 20 minutes.
  2. Preheat to 350°F. Line loaf pan.
  3. Mix dry ingredients.
  4. Whisk wet ingredients.
  5. Combine mixtures quickly.
  6. Layer: batter, cheese, batter, cheese, batter.
  7. Bake 50 minutes.

Low Sugar Zucchini Bread

A healthier take on traditional zucchini bread, made without oil and sweetened primarily with honey or maple syrup. Using applesauce and whole wheat flour adds nutrition while keeping it moist and delicious.

Time:

  • Prep: 10 minutes
  • Cook: 60 minutes
  • Cool: 60 minutes
  • Total: 2 hours 10 minutes

Yield: 12 slices

Ingredients

  • 2 cups shredded zucchini (packed, not squeezed)
  • 1 large egg
  • ½ cup unsweetened applesauce
  • ¾ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups whole wheat/spelt flour
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat to 350°F; line 9×5″ pan
  2. Whisk egg, applesauce, honey, vanilla, spices, leaveners
  3. Stir in zucchini
  4. Gently fold in flour
  5. Bake 50-60 minutes
  6. Cool 10 minutes in pan
  7. Cool additional 30 minutes on rack

Healthy Swaps:

  • Applesauce replaces oil
  • Natural sweeteners only
  • Whole grain flour adds fiber

Cheesy Zucchini Bread

A savory quick bread loaded with sharp cheddar and fresh chives. This easy recipe requires no special equipment and makes a perfect accompaniment to soups or a delicious breakfast option.

Time:

  • Prep: 15 minutes
  • Cook: 60 minutes
  • Total: 75 minutes

Yield: 12 servings (195 cal/serving)

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1½ tsp baking powder
  • ½ tsp each: baking soda, salt
  • 1 cup buttermilk
  • 1 egg
  • ¼ cup melted butter
  • 1½ cups each:
    • sharp cheddar, shredded
    • zucchini, squeezed dry
  • 3 tbsp chopped chives

Instructions

  1. Preheat to 350°F
  2. Whisk dry ingredients
  3. Mix buttermilk, egg, butter separately
  4. Combine wet and dry mixtures gently
  5. Fold in cheese, zucchini, chives
  6. Bake in 9×5″ pan for 1 hour
  7. Cool 15 minutes total

Zucchini Bread Mini Loaves

Perfect for gifting or freezing, these tender mini loaves make the most of summer zucchini. The flax eggs make this recipe easily adaptable for vegan baking.

Time:

  • Prep: 20 minutes
  • Cook: 45 minutes
  • Total: 65 minutes

Yield: 4 mini loaves

Ingredients

  • 2 tbsp ground flaxseeds
  • 6 tbsp water
  • 2 cups light brown sugar
  • ¾ cup canola oil
  • 2 tsp vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • ¼ tsp baking powder
  • 1 tsp each: baking soda, salt
  • 3 tsp cinnamon
  • 1 cup finely chopped walnuts
  • Shortening + flour for pan

Instructions

  1. Preheat to 350°F; grease/flour 4 mini loaf pans (5×3″)
  2. Mix flax and water; let set 5-10 minutes
  3. Cream flax mixture with brown sugar
  4. Add oil, vanilla, zucchini
  5. Sift dry ingredients separately
  6. Combine wet and dry in batches
  7. Fold in walnuts
  8. Divide between pans; bake 40-45 minutes

Lemon Poppy Seed Zucchini Bread

A bright, citrusy twist on classic zucchini bread, featuring fresh lemon zest and crunchy poppy seeds, topped with a tangy lemon glaze.

Time:

  • Prep: 10 minutes
  • Cook: 60 minutes
  • Total: 70 minutes

Yield: 10 slices

Ingredients

  • 2 large eggs
  • ½ cup vegetable oil
  • 2 tsp lemon zest (1 large lemon)
  • 3 tbsp lemon juice
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp each: baking soda, salt
  • 2 cups all-purpose flour
  • 2 cups shredded zucchini, packed
  • 3 tbsp poppy seeds

Glaze

  • 1½ cups powdered sugar
  • 2 tbsp lemon juice (or juice/milk mix)

Instructions

  1. Preheat to 350°F; prepare 9×5″ pan
  2. Whisk eggs, oil, lemon, sugar
  3. Add leaveners and salt
  4. Fold in flour until just combined
  5. Gently mix in zucchini, poppy seeds
  6. Bake 60-65 minutes
  7. Cool 10 minutes in pan
  8. Glaze when completely cool

Bread Machine Zucchini Bread

This hands-off approach to classic zucchini bread lets your bread machine do all the work. Fresh, warm bread is just minutes of prep away, perfect for busy bakers who want homemade results with minimal effort. The recipe uses simple pantry ingredients and produces a perfectly moist, tender loaf every time.

  • Prep: 15 minutes
  • Cycle: 2 hours
  • Yield: 10 slices (339 cal/slice)

Equipment

  • Bread machine
  • Mixing bowl
  • Whisk
  • Cooling rack

Ingredients

  • 2 eggs, whisked
  • ½ cup butter, softened
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp each:
    • baking soda
    • baking powder
    • ground cinnamon
  • ½ tsp salt
  • 1½ cups grated zucchini
  • 1 cup chopped walnuts (optional)

Instructions

  1. Add eggs and butter to bread pan
  2. Mix dry ingredients separately
  3. Pour dry mix over wet in pan
  4. Select QUICK BREAD/CAKE cycle
  5. Add zucchini/nuts after first mix
  6. Let cycle complete
  7. Cool 10 minutes in pan

Cinnamon Swirl Zucchini Bread

A deliciously moist zucchini bread with a sweet cinnamon sugar swirl running through each slice. This easy recipe transforms simple ingredients into an impressive looking treat that’s perfect for breakfast or afternoon snack.

  • Prep: 15 minutes
  • Cook: 45 minutes
  • Yield: 8 servings

Ingredients

  • 1½ cups grated zucchini (1-2 small/medium)
  • ¾ cup sugar
  • ⅓ cup vegetable oil
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp each: salt, baking powder

Cinnamon Swirl

  • ¼ cup sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat to 350°F; prepare 8″ pan
  2. Mix zucchini, sugar, oil, vanilla, eggs
  3. Whisk dry ingredients separately
  4. Combine wet and dry mixtures
  5. Layer: ⅓ batter, ½ cinnamon-sugar, repeat
  6. Top with remaining batter
  7. Bake 35-45 minutes

Strawberry Zucchini Bread

A delightful twist on classic zucchini bread featuring fresh strawberries throughout the loaf. The flour-coated berries stay perfectly distributed in this moist, fruity quick bread that combines garden zucchini with sweet summer strawberries.

  • Prep: 5 minutes
  • Cook: 45 minutes
  • Yield: 6 servings

Equipment

  • Non-stick loaf pan
  • Parchment paper
  • Grater
  • Hand mixer
  • Batter bowl
  • Chef’s knife
  • Cutting board
  • Measuring spoons

Ingredients

  • 2 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup flour
  • ½ tsp each: baking soda, baking powder
  • 1 tbsp Saigon cinnamon
  • ½ tsp salt
  • 1½ cups grated zucchini
  • 1 cup quartered strawberries
  • 2-3 tbsp flour (for coating berries)

Instructions

  1. Preheat to 350°F
  2. Beat eggs and sugar 20-30 seconds
  3. Add oil, vanilla; mix
  4. Mix in dry ingredients
  5. Fold in zucchini
  6. Coat berries in flour, fold in ¾ cup
  7. Top with remaining berries
  8. Bake 45 minutes
  9. Cool 30 minutes before removing

Dairy Free Zucchini Bread

This healthier take on classic zucchini bread uses whole wheat flour and applesauce to create a perfectly moist loaf without any dairy. Studded with dairy-free chocolate chips, it’s a versatile treat that works for both breakfast and dessert.

  • Prep: 15 minutes
  • Cook: 1 hour
  • Yield: 1 (9×5 inch) loaf

Ingredients

  • 1 cup white whole wheat flour
  • ½ cup all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp each: baking powder, sea salt
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¾ cup cane sugar
  • 2 large eggs
  • ½ cup each:
    • avocado oil
    • unsweetened applesauce
  • 1½ tsp vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • ¾ cup dairy-free chocolate chips

Instructions

  1. Preheat to 325°F; prepare pan
  2. Whisk dry ingredients
  3. Mix wet ingredients separately
  4. Combine wet and dry mixtures
  5. Fold in chocolate chips
  6. Bake 55-65 minutes
  7. Tent with foil if browning too fast
  8. Cool completely before slicing

Pina Colada Zucchini Bread

This tropical twist on traditional zucchini bread combines crushed pineapple, coconut extract, and a hint of rum flavoring. Perfect for summer baking, it transforms garden zucchini into a vacation-inspired treat.

  • Prep: 25 minutes
  • Cook: 45 minutes
  • Yield: 3 loaves (36 slices)

Ingredients

  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 tsp baking powder
  • 1½ tsp salt
  • 1 tsp baking soda
  • 4 large eggs, room temp
  • 1½ cups canola oil
  • 1 tsp each:
    • coconut extract
    • rum extract
    • vanilla extract
  • 3 cups shredded zucchini
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts/pecans

Instructions

  1. Preheat to 350°F
  2. Prepare three 8×4″ pans
  3. Mix dry ingredients
  4. Whisk eggs, oil, extracts
  5. Combine wet and dry mixtures
  6. Fold in zucchini, pineapple, nuts
  7. Bake 45-55 minutes
  8. Cool 10 minutes before removing

Low Calorie Zucchini Bread

A healthier version of classic zucchini bread made with whole wheat pastry flour, Greek yogurt, and natural maple syrup for sweetness. This lightened-up recipe maintains moisture and flavor while reducing calories, sugar, and fat.

  • Prep: 15 minutes
  • Cook: 40 minutes
  • Yield: 12 slices

Ingredients

  • 1 cup shredded zucchini
  • ⅓ cup each:
    • melted coconut oil
    • maple syrup
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1½ tsp vanilla
  • 1½ cups whole wheat pastry flour
  • ½ tsp each:
    • baking powder
    • baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • 1 tbsp brown sugar (optional)
  • Optional mix-ins: chocolate chips, raisins, walnuts

Instructions

  1. Preheat to 350°F
  2. Squeeze moisture from zucchini
  3. Mix wet ingredients
  4. Stir in dry ingredients
  5. Add optional mix-ins
  6. Pour into 9×5″ pan
  7. Top with brown sugar if desired
  8. Bake 35-40 minutes

Greek Yogurt Zucchini Bread

A healthier take on traditional zucchini bread using Greek yogurt and honey for moisture and sweetness. This wholesome version maintains all the flavor while incorporating more nutritious ingredients for a perfect breakfast or snack option.

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Yield: 1 loaf

Ingredients

  • ⅓ cup oil (canola, vegetable, or coconut)
  • ½ cup honey or agave
  • 1 large egg, room temp
  • ½ cup plain Greek yogurt, room temp
  • 1½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp each:
    • baking soda
    • salt
    • cinnamon
  • 1 cup shredded zucchini
  • Optional:
  • 2 tsp orange zest
  • ¾ cup nuts, raisins, or chocolate chips

Instructions

  1. Preheat to 350°F
  2. Mix wet ingredients
  3. Combine dry ingredients separately
  4. Blend wet and dry mixtures
  5. Fold in zucchini and add-ins
  6. Bake 40-50 minutes
  7. Cool completely

Peach Zucchini Bread

A seasonal twist on zucchini bread that combines fresh summer peaches with garden zucchini. This spice-infused quick bread brings together the sweetness of peaches with warm baking spices for a perfect late-summer treat.

  • Prep: 20 minutes
  • Cook: 45 minutes
  • Yield: 12 servings

Ingredients

  • 1¼ cups flour
  • ½ tsp salt
  • 1 tsp each:
    • cinnamon
    • baking powder
    • baking soda
  • ¼ tsp each:
    • nutmeg/cloves
    • ground ginger
  • 2 eggs, beaten
  • ½-¾ cup sugar
  • ½ cup pureed peaches
  • 1 tsp vanilla extract
  • 2 cups grated zucchini

Instructions

  1. Preheat to 350°F
  2. Prepare 9×5″ loaf pan
  3. Whisk dry ingredients
  4. Mix eggs, sugar, peaches, vanilla
  5. Combine wet and dry mixtures
  6. Fold in zucchini
  7. Bake 45 minutes

100% Whole Wheat Zucchini Bread

Made entirely with whole wheat flour, this nourishing take on zucchini bread proves that healthy can be delicious. The recipe yields two perfectly moist loaves that can be adapted with less sugar for those watching their sweetness levels.

  • Prep: 15 minutes
  • Cook: 45 minutes
  • Yield: 2 loaves

Ingredients

  • 1½ cups sugar (can reduce to 1 cup)
  • 1 cup oil (½ canola, ½ olive)
  • 3 eggs, beaten
  • 2 zucchini, grated with skin
  • 3 tsp each:
    • vanilla
    • cinnamon
  • 3 cups whole wheat flour
  • 1 tsp each:
    • baking soda
    • salt
  • ¼ tsp baking powder
  • ½ cup chopped nuts

Instructions

  1. Preheat oven to 350°F and grease two 9×5″ loaf pans
  2. In a large bowl, combine sugar, oil, beaten eggs, grated zucchini, and vanilla
  3. In a separate bowl, sift together whole wheat flour, baking soda, salt, cinnamon, and baking powder
  4. Gradually add dry ingredients to wet mixture, stirring until just combined
  5. Gently fold in chopped nuts until evenly distributed
  6. Divide batter evenly between prepared pans
  7. Bake for 45-50 minutes, or until toothpick comes out clean
  8. Let cool in pans for 10 minutes before removing to wire rack

Eggless Zucchini Bread

Perfect for those with egg allergies or when you’re out of eggs, this moist and tender quick bread proves you don’t need eggs for delicious results. Yogurt provides the perfect moisture and structure while chocolate chips add delightful bursts of sweetness.

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Yield: 8 servings

Ingredients

Dry:

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp each:
    • salt
    • cinnamon
  • ⅓ cup each:
    • brown sugar
    • granulated sugar

Wet:

  • ¼ cup oil
  • ½ cup plain yogurt
  • ¼ cup milk
  • 1 tsp vanilla
  • 1 cup grated zucchini
  • ½ cup chocolate chips, plus extra for top

Instructions

  1. Preheat oven to 350°F; grease 9×5″ pan with shortening
  2. Whisk together all dry ingredients in large bowl
  3. In separate bowl, combine oil, sugars, yogurt, milk, vanilla, and zucchini
  4. Pour wet mixture into dry ingredients, whisking until just combined
  5. Fold in chocolate chips gently
  6. Transfer to pan; sprinkle extra chips on top
  7. Bake 50-55 minutes, tenting with foil if browning too quickly
  8. Cool completely before slicing

Peanut Butter Zucchini Bread

Rich peanut butter, honey, and melty chocolate chips transform this veggie-packed quick bread into an irresistible treat. The flavors deepen overnight, making it even better on day two – if it lasts that long!

  • Prep: 15 minutes
  • Cook: 1 hour
  • Yield: 1 loaf

Ingredients

  • 1⅔ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp each:
    • baking soda
    • salt
    • cinnamon
  • ⅓ cup vegetable oil
  • ½ cup creamy peanut butter
  • ⅔ cup brown sugar
  • ⅓ cup each:
    • honey
    • milk
  • 2 large eggs, room temp
  • 1 tsp vanilla
  • 1½ cups shredded zucchini
  • 1 cup chocolate chips

Instructions

  1. Preheat to 350°F; grease 9×5″ loaf pan
  2. Whisk dry ingredients in large bowl
  3. Mix wet ingredients in separate bowl until smooth
  4. Combine mixtures gently, avoid overmixing
  5. Fold in zucchini and chocolate chips
  6. Bake 55-70 minutes, covering halfway with foil
  7. Cool in pan 1 hour
  8. Cool completely for cleanest slices

Cottage Cheese Zucchini Bread

This protein-packed twist on zucchini bread uses cottage cheese and almond flour to create a nutritious, gluten-free loaf. Each slice delivers 12 grams of protein while maintaining a soft, tender crumb and golden crust.

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Cool: 40 minutes
  • Yield: 10 slices

Ingredients

  • 1 cup grated zucchini, squeezed dry
  • 1 cup cottage cheese
  • 3 large eggs
  • ⅓ cup maple syrup or honey
  • 1 tsp vanilla extract
  • ½ tsp each:
    • cinnamon
    • baking powder
    • baking soda
  • 3 cups almond flour

Instructions

  1. Preheat to 350°F; line 9×5″ pan with parchment
  2. Grate and squeeze zucchini until very dry
  3. Whisk zucchini, cottage cheese, eggs, maple syrup, vanilla, and spices until smooth
  4. Mix in baking powder and soda until no lumps remain
  5. Gently fold in almond flour
  6. Pour into prepared pan
  7. Bake 50 minutes or until toothpick clean
  8. Cool 10 minutes in pan
  9. Remove using parchment; cool 30-60 minutes more

Oat Flour Zucchini Bread

Naturally gluten-free and dairy-free, this wholesome zucchini bread uses homemade oat flour and maple syrup for a nutritious twist. Perfect for breakfast or snacking, it’s packed with whole grain goodness and dark chocolate.

  • Prep: 20 minutes
  • Cook: 45 minutes
  • Yield: 12 servings

Ingredients

  • 3 cups rolled oats (makes 2¾ cups oat flour)
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp each:
    • baking soda
    • baking powder
  • ¼ tsp salt
  • ⅓ cup each:
    • almond milk
    • maple syrup
  • 2 eggs
  • 2 cups shredded zucchini (undrainged)
  • ⅔ cup dark chocolate chips

Instructions

  1. Preheat to 350°F
  2. Process oats into fine flour
  3. Whisk wet ingredients in large bowl
  4. Mix flour with spices and leaveners
  5. Combine wet and dry mixtures
  6. Fold in zucchini and chocolate chips
  7. Rest batter 5 minutes
  8. Line pan with greased parchment
  9. Bake 40-45 minutes
  10. Cool completely before slicing

Keto Chocolate Zucchini Bread

Rich, fudgy, and incredibly moist, this keto-friendly chocolate bread satisfies sweet cravings while keeping carbs low at 3.4g net per slice. Perfect for low-carb and gluten-free diets without sacrificing chocolate indulgence.

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Yield: 12 slices

Dry Ingredients

  • 1½ cups almond flour
  • ¼ cup cocoa powder
  • 1½ tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ½ cup granulated sweetener

Wet Ingredients

  • 1 cup grated zucchini
  • 2 large eggs
  • ¼ cup + 2 tbsp coconut cream
  • ¼ cup melted coconut oil
  • 1 tsp each:
    • vanilla
    • apple cider vinegar

Optional Add-ins

  • ½ cup each:
    • sugar-free chocolate chips
    • chopped walnuts

Instructions

  1. Preheat to 350°F; line 9×5″ pan
  2. Grate zucchini, pack firmly to measure
  3. Mix dry ingredients
  4. Add wet ingredients, combine well
  5. Fold in chips and nuts
  6. Bake 50-55 minutes
  7. Cover with foil after 40 minutes if needed
  8. Cool completely before slicing

Cheesy Zucchini Breadsticks

Crispy, cheese-laden, and surprisingly vegetable-based, these keto-friendly breadsticks offer all the comfort of traditional cheesy bread while keeping carbs low. Perfect for snacking or as a side dish, they’re a clever way to use abundant garden zucchini.

  • Prep: 20 minutes
  • Cook: 20 minutes
  • Yield: 6 servings

Base Ingredients

  • 4 cups grated zucchini
  • ½ cup mozzarella cheese
  • ⅓ cup parmesan cheese
  • 1 egg
  • 1 tsp garlic parsley salt

Topping

  • 1 cup grated cheese of choice

Instructions

  1. Preheat oven to 425°F
  2. Thoroughly squeeze moisture from zucchini
  3. Mix zucchini, cheeses, egg, and seasoning
  4. Spread mixture thinly (½ inch) on lined baking sheet
  5. Bake 15 minutes until base firms
  6. Top with additional cheese
  7. Return to oven 2-5 minutes until golden
  8. Cut into breadstick shapes

Zucchini Cheddar Herb Beer Bread

This savory quick bread combines sharp cheddar, fresh zucchini, and your favorite beer for a rustic loaf that comes together in minutes. Perfect alongside soups or toasted with butter, it’s a creative way to use summer zucchini.

  • Prep: 15 minutes
  • Cook: 70 minutes
  • Yield: 1 loaf

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¾ tsp granulated garlic
  • 1 cup sharp cheddar, grated
  • ¾ cup grated zucchini
  • 3 tbsp each:
    • chopped chives
    • melted butter
  • 2 tbsp honey
  • 12 oz (1½ cups) beer, preferably IPA

Instructions

  1. Preheat to 350°F; butter 9×5″ pan
  2. Whisk flour, baking powder, salt, garlic
  3. Add cheese, zucchini, chives
  4. Pour in honey and beer
  5. Stir until just combined
  6. Transfer to pan, spread evenly
  7. Brush top with melted butter
  8. Bake 55-70 minutes until golden
  9. Cool completely in pan

Sour Cream Zucchini Bread

Enriched with full-fat sour cream and warm spices, this incredibly moist bread showcases garden zucchini at its best. The recipe yields two tender loaves perfect for sharing or freezing.

  • Prep: 10 minutes
  • Cook: 75 minutes
  • Cool: 100 minutes
  • Yield: 2 loaves (24 slices)

Ingredients

Wet:

  • 2 cups sugar
  • 1 cup light olive oil
  • 3 large eggs
  • 2 cups shredded zucchini (undrained)
  • ½ cup full-fat sour cream
  • 2 tsp vanilla

Dry:

  • 3 cups all-purpose flour
  • 1¼ tsp baking soda
  • ½ tsp salt
  • Spices:
  • 1 tsp each cinnamon, ginger
  • ½ tsp cloves

Instructions

  1. Preheat to 325°F
  2. Line two 8½x4½” pans with parchment
  3. Mix sugar and oil thoroughly
  4. Blend in eggs, zucchini, sour cream, vanilla
  5. Whisk dry ingredients separately
  6. Combine mixtures just until blended
  7. Divide between pans
  8. Bake 60-75 minutes
  9. Cool 10 minutes in pans
  10. Cool completely on rack (90 minutes)

Zucchini Parmesan Bread

This savory loaf combines fresh zucchini with sharp parmesan for a cheesy, herb-infused bread that’s perfect alongside soups or as a standalone snack. Paired with tangy mustard yogurt spread, it elevates the humble zucchini to new heights.

  • Prep: 10 minutes
  • Cook: 40 minutes
  • Yield: 8 servings

Bread Ingredients

  • 2 zucchini, finely sliced
  • ¾ cup parmesan cheese
  • ⅓ cup additional cheese
  • 2 cups self-raising flour
  • 60g butter, melted
  • ½ cup milk
  • 3 eggs
  • Seasonings:
  • 1 tsp garlic powder
  • 1 tbsp dried onion
  • Salt and pepper

Mustard Yogurt Spread

  • ⅓ cup Greek yogurt
  • 1 tbsp Dijon mustard
  • Cracked pepper

Instructions

  1. Preheat to 180°C/350°F
  2. Process zucchini finely
  3. Mix zucchini with seasonings and parmesan
  4. Combine flour with melted butter, milk, eggs
  5. Line loaf tin
  6. Layer batter, top with reserved zucchini mix
  7. Bake 40 minutes until skewer clean
  8. Mix spread ingredients
  9. Serve warm with spread

Yellow Zucchini Bread with Summer Squash

This unique twist on classic zucchini bread uses yellow summer squash and pumpkin puree for extra moisture and nutrition. The recipe yields two tender loaves perfect for sharing or freezing.

  • Prep: 20 minutes
  • Cook: 1 hour
  • Rest: 20 minutes
  • Yield: 20 servings

Wet Ingredients

  • 3 eggs
  • 1¼ cups granulated sugar
  • ½ cup each:
    • avocado oil
    • pumpkin puree
  • 1 tsp vanilla
  • 3 cups shredded yellow squash

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp each:
    • baking powder
    • baking soda
    • kosher salt

Instructions

  1. Preheat to 350°F; spray two 9×5″ pans
  2. Whisk dry ingredients
  3. Beat eggs, sugar, oil, pumpkin, vanilla
  4. Stir in squash
  5. Fold in dry ingredients gently
  6. Divide between pans
  7. Bake 50-60 minutes
  8. Cool 20 minutes before slicing

Coconut Flour Zucchini Bread

This gluten-free, paleo-friendly bread uses coconut flour and flax for a nutritious twist on traditional zucchini bread. Perfect for those following special diets, it’s delicious toasted with a spread of nut butter.

  • Prep: 15 minutes
  • Cook: 50 minutes
  • Yield: 12 slices

Wet Ingredients

  • 3 eggs
  • ⅓ cup each:
    • honey or maple syrup
    • nut butter
  • ¼ cup melted coconut oil
  • 1 tsp vanilla
  • 1½ cups grated zucchini

Dry Ingredients

  • ¾ cup coconut flour
  • ¼ cup flax meal
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt

Optional Add-ins

  • ⅔ cup nuts/seeds/chocolate chips

Instructions

  1. Preheat to 350°F; line 8×4″ pan
  2. Whisk wet ingredients
  3. Add dry ingredients, combine well
  4. Fold in zucchini and add-ins
  5. Transfer to pan
  6. Bake 50-60 minutes
  7. Cool 30 minutes in pan

Lemon Zucchini Heaven Bread

This bright, zesty twist on traditional zucchini bread combines fresh lemon with garden zucchini for a refreshingly moist loaf topped with tangy lemon glaze. Perfect for brunch or afternoon tea.

  • Prep: 15 minutes
  • Cook: 55 minutes
  • Yield: 1 loaf

Bread Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp each:
    • baking powder
    • baking soda
    • salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup buttermilk
  • 1 tsp vanilla
  • 1 cup grated zucchini
  • 1 lemon (zest and juice)

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 lemon’s zest

Instructions

  1. Preheat to 350°F; prepare 9×5″ pan
  2. Whisk dry ingredients
  3. Beat eggs, oil, sugar
  4. Add buttermilk, vanilla, zucchini, lemon
  5. Combine mixtures gently
  6. Bake 50-55 minutes
  7. Cool 10 minutes in pan
  8. Mix glaze ingredients
  9. Drizzle over cooled bread

Joanna Gaines’s Zucchini Bread

A classic take on zucchini bread from the Magnolia Table cookbook, featuring crushed walnuts and warm cinnamon. This recipe produces a generously sized, moist loaf perfect for sharing.

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Yield: 6 servings

Wet Ingredients

  • 1¼ cups vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 3 cups grated zucchini (2 medium)

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tsp each:
    • ground cinnamon
    • baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup crushed walnuts

Instructions

  1. Preheat to 350°F; grease 9×9″ pan
  2. Whisk oil, sugar, eggs, vanilla
  3. Combine dry ingredients separately
  4. Mix wet and dry just until combined
  5. Squeeze excess liquid from zucchini
  6. Fold in zucchini and walnuts
  7. Bake 50 minutes
  8. Cool completely on wire rack

Cream Cheese Zucchini Bread

This rich, moist bread features cream cheese in the batter and can be made traditionally or gluten-free. Packed with nuts and warm spices, it’s delicious served warm with butter.

  • Prep: 15 minutes
  • Cook: 65 minutes
  • Yield: 2 loaves

Wet Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 tsp vanilla
  • 1 cup vegetable oil
  • 8 oz softened cream cheese
  • 2 cups each:
    • grated zucchini
    • chopped nuts

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp each:
    • baking powder
    • baking soda
    • cinnamon
    • salt
  • ½ tsp nutmeg

Gluten-Free Version

  • Use GF flour blend
  • Add 1 tsp xanthan gum
  • Add 2 tbsp ground flax
  • Ensure GF vanilla/cream cheese

Instructions

  1. Preheat to 350°F
  2. Cream eggs, sugar, vanilla, oil
  3. Mix in cream cheese
  4. Fold in zucchini, nuts
  5. Combine with dry ingredients
  6. Divide between two 9×5″ pans
  7. Bake 60-65 minutes
  8. Cool 20 minutes

Spiced Zucchini Bread

A richly spiced, moist bread that’s perfect for using farmers market zucchini. This family recipe creates two fragrant loaves ideal for gifting or freezing, with optional walnuts and raisins for extra texture.

  • Prep: 20 minutes
  • Cook: 50 minutes
  • Yield: 2 loaves (16 servings)

Ingredients

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract, or more to taste
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • ¼ tsp baking powder
  • ¼ tsp ground cloves
  • ½ cup chopped walnuts (Optional)
  • ½ cup raisins (Optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
  2. Beat together sugar, oil, eggs, and vanilla in a large bowl until smooth. Fold in zucchini.
  3. Stir together flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves in a separate bowl; gradually stir into sugar mixture until well combined.
  4. Fold in walnuts and raisins. Divide batter evenly into the prepared loaf pans.
  5. Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 50 minutes.

Bisquick Zucchini Bread

This simple vegan bread uses Bisquick mix for a quick preparation, creating a soft, moist loaf studded with crunchy nuts. Topped with cinnamon butter, it’s an easy way to transform garden zucchini into a delicious treat.

  • Prep: 5 minutes
  • Cook: 50 minutes
  • Yield: 1 loaf

Bread Ingredients

  • ⅓ cup coconut oil or vegetable oil
  • ⅔ cup light brown sugar
  • ½ cup unsweetened applesauce
  • ¼ cup almond milk
  • 1 tsp vanilla extract
  • 1¼ cup shredded zucchini
  • 2⅔ cups Original Bisquick
  • 1 tsp ground cinnamon
  • ½ cup pecans or walnuts

Cinnamon Butter

  • 3 tbsp plant butter, softened
  • ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F. Spray 8.5×4.5″ loaf pan.
  2. Shred and squeeze zucchini dry (aim for 125g).
  3. Mix oil, sugar, applesauce, and vanilla in large bowl.
  4. Stir in prepared zucchini.
  5. Sift Bisquick and cinnamon together, then combine with wet ingredients.
  6. Fold in nuts.
  7. Transfer to pan; bake 45-55 minutes until toothpick clean.
  8. Cool 10 minutes in pan, then completely on rack.
  9. Mix butter ingredients; spread on served slices.

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