Summer brings an abundance of zucchini, and if you’re like me, you’re always looking for delicious ways to use it up. I love how this humble vegetable adds incredible moisture to baked goods without overpowering the flavor. It’s a truly versatile ingredient!
Today, I’m sharing some of my absolute favorite zucchini bread recipes. Whether you prefer something classic or a bit more adventurous, I have a recipe here that you will enjoy. Get ready to bake some incredibly moist and flavorful loaves!
Jump to Recipe:
- 1. Moist Almond Flour Zucchini Bread Recipe
- 2. Moist Apple Zucchini Bread Recipe
- 3. Moist Blueberry Zucchini Bread Recipe
- 4. Moist Carrot Apple Zucchini Bread Recipe
- 5. Moist Chocolate Chip Zucchini Bread Recipe
- 6. Moist Chocolate Zucchini Bread Recipe
- 7. Moist Cinnamon Swirl Zucchini Bread Recipe
- 8. Moist Cinnamon Zucchini Bread In Bundt Pan
- 9. Moist Gluten Free Chocolate Zucchini Bread
- 10. Moist Lemon Zucchini Bread Recipe
- 11. Moist Pineapple Zucchini Bread Recipe
- 12. Moist Snickerdoodle Zucchini Bread Recipe
- 13. Moist Zucchini Banana Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
This almond flour zucchini bread is wonderfully soft and full of nutty flavor. It’s a great option if you’re looking for a slightly different texture in your quick bread.
Key Ingredients & Tips
- Almond Flour Balance: Using a mix of almond flour and all-purpose flour gives this bread a delightful crumb and rich flavor.
- Squeeze Your Zucchini: Lightly squeeze excess water from your shredded zucchini to prevent a soggy bread.
What You Need
- Shredded zucchini
- Almond flour
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking soda and salt
⏱️ Time: 50 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C) and prepare a loaf pan with baking spray. In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract until smooth.
Step 2: Combine and Bake
In a separate bowl, mix the almond flour, all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the shredded zucchini. Pour the batter into your prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
📝 Final Note
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set nicely.
Moist Apple Zucchini Bread Recipe
This apple zucchini bread combines sweet apples with fresh zucchini for a truly comforting treat. It’s a fantastic blend of flavors that’s perfect for any time of day.
Key Ingredients & Tips
- Choosing Apples: Use firm, sweet-tart apples like Honeycrisp or Granny Smith for the best texture and flavor.
- Warm Spices: A touch of cinnamon and nutmeg really brings out the apple flavor in this bread.
What You Need
- Shredded zucchini
- Chopped apples
- All-purpose flour
- Brown sugar
- Eggs
- Apple sauce (for extra moisture)
- Vegetable oil
- Cinnamon and nutmeg
- Baking soda and salt
⏱️ Time: 55 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large mixing bowl, combine the eggs, sugar, oil, and applesauce. Whisk until smooth.
Step 2: Fold in Flavors and Bake
In a separate bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Add to the wet ingredients, mixing until just combined. Fold in shredded zucchini and chopped apples. Pour into the prepared pan and bake for 50-60 minutes, or until golden brown.
📝 Final Note
This bread is even better the next day as the flavors have more time to blend. Store it in an airtight container.
Moist Blueberry Zucchini Bread Recipe
Brighten your day with this blueberry zucchini bread, packed with juicy berries and tender zucchini. It’s a colorful and tasty addition to your breakfast or snack time.
Key Ingredients & Tips
- Coating Blueberries: Toss your blueberries with a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Fresh or Frozen: Both fresh and frozen blueberries work well. If using frozen, do not thaw them first.
What You Need
- Shredded zucchini
- Fresh or frozen blueberries
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking powder and salt
⏱️ Time: 50 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Mix Wet
Preheat your oven to 350°F (175°C) and prepare your loaf pan. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined.
Step 2: Add Dry and Berries
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the shredded zucchini and floured blueberries. Pour into the prepared pan and bake for 45-55 minutes.
📝 Final Note
A sprinkle of lemon zest can enhance the blueberry flavor even more. Add it with the wet ingredients.
Moist Carrot Apple Zucchini Bread Recipe
This bread packs three vegetables into one delicious, moist loaf. The combination of carrot, apple, and zucchini makes for a unique and flavorful quick bread.
Key Ingredients & Tips
- Finely Shredded Veggies: Shred carrots and zucchini finely so they blend seamlessly into the bread’s texture.
- Spice Blend: A balanced mix of cinnamon, nutmeg, and a pinch of cloves will enhance the “harvest” flavors.
What You Need
- Shredded zucchini
- Shredded carrots
- Diced apples
- All-purpose flour
- Brown sugar
- Eggs
- Vegetable oil
- Cinnamon and nutmeg
- Baking soda and salt
⏱️ Time: 60 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep the Batter
Preheat your oven to 350°F (175°C) and prepare your loaf pan. In a large bowl, whisk together the eggs, brown sugar, and oil until creamy and smooth.
Step 2: Fold and Bake
In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini, carrots, and diced apples. Pour into the prepared pan and bake for 55-65 minutes, or until a wooden skewer comes out clean.
📝 Final Note
For an extra treat, sprinkle some chopped walnuts or pecans on top of the batter before baking.
Moist Chocolate Chip Zucchini Bread Recipe
Who doesn’t love chocolate chips? This zucchini bread is packed with them, making it a delicious way to enjoy your veggies. It’s a crowd-pleaser for sure.
Key Ingredients & Tips
- Chocolate Variety: Use your favorite kind of chocolate chips – milk, semi-sweet, or dark – for a taste you’ll love.
- Don’t Overmix: Mix the batter gently to keep the bread light and tender, especially after adding the chocolate chips.
What You Need
- Shredded zucchini
- Chocolate chips (mini or regular)
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking soda and salt
⏱️ Time: 45 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Wet Ingredients First
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until smooth.
Step 2: Add Dry and Chocolate
In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded zucchini and chocolate chips. Pour into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean.
📝 Final Note
This bread freezes well! Wrap cooled slices tightly in plastic wrap and then foil for up to 3 months.
Moist Chocolate Zucchini Bread Recipe
For serious chocolate lovers, this chocolate zucchini bread is rich and intensely flavored. The zucchini adds moisture without changing the wonderful chocolate taste.
Key Ingredients & Tips
- Dutch-Processed Cocoa: Using Dutch-processed cocoa powder creates a darker, deeper chocolate color and a less bitter chocolate flavor.
- Coffee Boost: A little bit of hot coffee or espresso powder can deepen the chocolate flavor without making the bread taste like coffee.
What You Need
- Shredded zucchini
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking soda and salt
- Hot water or coffee
⏱️ Time: 50 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare Wet Mix
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and hot water (or coffee) until smooth.
Step 2: Combine and Bake
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is delicious plain, but a dusting of powdered sugar or a simple chocolate glaze makes it even more special.
Moist Cinnamon Swirl Zucchini Bread Recipe
This cinnamon swirl zucchini bread has a beautiful ribbon of spiced sugar running through it. It’s warm, comforting, and perfect with a cup of tea or coffee.
Key Ingredients & Tips
- Creating the Swirl: After pouring half the batter, sprinkle with the cinnamon-sugar mixture, then add the rest of the batter and swirl gently with a knife.
- Brown Sugar Goodness: Using brown sugar in the batter adds another layer of depth and moisture to the bread.
What You Need
- Shredded zucchini
- All-purpose flour
- Granulated and brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Cinnamon
- Baking soda and salt
⏱️ Time: 50 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Make the Batter
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, sugars, oil, and vanilla. In a separate bowl, combine flour, baking soda, salt, and 1 tsp cinnamon. Add dry to wet, mixing until just combined. Fold in zucchini.
Step 2: Swirl and Bake
Pour half of the batter into the prepared pan. In a small bowl, mix 2 tbsp sugar with 1 tbsp cinnamon for the swirl. Sprinkle half of this mixture over the batter. Add the remaining batter, then sprinkle with the rest of the cinnamon-sugar. Swirl gently with a knife. Bake for 45-55 minutes.
📝 Final Note
This bread is delicious with a simple cream cheese glaze drizzled over the top once it’s cool.
Moist Cinnamon Zucchini Bread In Bundt Pan
Baking zucchini bread in a bundt pan makes for a beautiful presentation, and this cinnamon version is especially appealing. It’s perfect for sharing or a special brunch.
Key Ingredients & Tips
- Bundt Pan Prep: Thoroughly grease and flour your bundt pan to ensure the bread releases easily and keeps its shape.
- Ground Cinnamon: Don’t be shy with the cinnamon; it’s the star of this comforting bread.
What You Need
- Shredded zucchini
- All-purpose flour
- Granulated and brown sugar
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
- Ground cinnamon
- Baking soda, baking powder, salt
⏱️ Time: 60 mins🍽️ Yields: 1 bundt cake
How to Make It
Step 1: Combine Wet Ingredients
Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan. In a large bowl, whisk together the eggs, both sugars, oil or melted butter, and vanilla until light and fluffy.
Step 2: Mix Dry & Bake
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the shredded zucchini. Pour the batter into the prepared bundt pan. Bake for 55-65 minutes, or until a wooden skewer comes out clean.
📝 Final Note
Let the bundt bread cool in the pan for 15-20 minutes before inverting it onto a wire rack to prevent sticking.
Moist Gluten Free Chocolate Zucchini Bread
Enjoy a delicious chocolate zucchini bread that’s also gluten-free! This recipe proves you don’t need gluten to have a wonderfully moist and flavorful treat.
Key Ingredients & Tips
- GF Flour Blend: Use a good quality gluten-free all-purpose flour blend that contains xanthan gum for the best results.
- Melted Coconut Oil: Using melted coconut oil can add richness and additional moisture to gluten-free baked goods.
What You Need
- Shredded zucchini
- Gluten-free all-purpose flour blend
- Unsweetened cocoa powder
- Granulated sugar
- Eggs
- Melted coconut oil
- Vanilla extract
- Baking soda, baking powder, salt
⏱️ Time: 55 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Combine Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, sugar, melted coconut oil, and vanilla extract until smooth.
Step 2: Add Dry and Zucchini, Then Bake
In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
📝 Final Note
For best texture, let gluten-free breads cool completely before slicing. This allows the crumb to set properly.
Moist Lemon Zucchini Bread Recipe
This lemon zucchini bread is bright, zesty, and incredibly refreshing. The lemon flavor pairs wonderfully with the subtle zucchini, making it a perfect spring or summer treat.
Key Ingredients & Tips
- Plenty of Lemon Zest: The zest provides most of the lemon flavor, so don’t skip it! Rub it into the sugar for maximum aroma.
- Lemon Glaze: A simple glaze made from powdered sugar and lemon juice elevates this bread to a new level.
What You Need
- Shredded zucchini
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Lemon zest and juice
- Vanilla extract
- Baking soda, baking powder, salt
⏱️ Time: 45 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep the Lemon Batter
Preheat your oven to 350°F (175°C) and prepare your loaf pan. In a large bowl, rub the lemon zest into the sugar with your fingers. Then, whisk in the eggs, oil, lemon juice, and vanilla until well combined.
Step 2: Add Dry and Zucchini, Then Bake
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 40-50 minutes, or until a wooden skewer comes out clean.
📝 Final Note
For a vibrant finish, drizzle a simple glaze made from powdered sugar and fresh lemon juice over the cooled bread.
Moist Pineapple Zucchini Bread Recipe
This tropical pineapple zucchini bread is a burst of sunshine in every slice. The pineapple adds extra sweetness and moisture, making this bread truly delightful.
Key Ingredients & Tips
- Crushed Pineapple: Use well-drained crushed pineapple to avoid making the batter too wet.
- Coconut Flakes: A handful of shredded coconut flakes can enhance the tropical notes of this bread.
What You Need
- Shredded zucchini
- Crushed pineapple (drained)
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Baking soda and salt
⏱️ Time: 50 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Wet Ingredients
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until smooth.
Step 2: Combine and Bake
In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded zucchini and drained crushed pineapple. Pour into the prepared pan and bake for 45-55 minutes.
📝 Final Note
This bread tastes amazing slightly warm. Consider serving it with a light cream cheese spread.
Moist Snickerdoodle Zucchini Bread Recipe
Combine the classic flavor of snickerdoodle cookies with moist zucchini bread in this unique recipe. It’s a comforting blend of cinnamon and sugar that you’ll adore.
Key Ingredients & Tips
- Cinnamon Sugar Topping: A generous sprinkle of cinnamon sugar on top before baking creates that signature snickerdoodle crust.
- Cream of Tartar: This ingredient, traditional in snickerdoodles, adds a slight tang and helps create the bread’s tender texture.
What You Need
- Shredded zucchini
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Cinnamon and cream of tartar
- Baking soda and salt
⏱️ Time: 45 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the eggs, sugar, oil, and vanilla. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the shredded zucchini.
Step 2: Add Topping and Bake
Pour the batter into the prepared pan. In a small bowl, mix 2 tbsp sugar with 1 tbsp cinnamon. Sprinkle this mixture evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread smells amazing while baking! Let it cool slightly before slicing to enjoy the warm, spiced flavors.
Moist Zucchini Banana Bread Recipe
Combine two favorite quick breads into one with this zucchini banana bread. The bananas add natural sweetness and extra moisture, making it truly irresistible.
Key Ingredients & Tips
- Ripe Bananas: Use very ripe, spotty bananas for the sweetest flavor and most moisture in your bread.
- Optional Nuts: Chopped walnuts or pecans can add a pleasant crunch and extra depth to this bread.
What You Need
- Shredded zucchini
- Mashed ripe bananas
- All-purpose flour
- Granulated and brown sugar
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
- Baking soda and salt
⏱️ Time: 55 mins🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mash the ripe bananas well. Then, whisk in the eggs, both sugars, oil or melted butter, and vanilla extract until smooth.
Step 2: Combine Dry and Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded zucchini (and nuts, if using). Pour into the prepared pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
📝 Final Note
This bread is perfect for breakfast or a snack. Store it at room temperature in an airtight container for up to 3 days, or refrigerate for longer.
