Making delicious homemade bread is a favorite for many of us, and when zucchini season arrives, it’s time to get baking! If you’ve got extra zucchini from your garden or the market, turning it into sweet, moist bread is a perfect idea. I’ve gathered my best zucchini bread recipes here for you.
From classic flavors to exciting new combinations, you’ll find a recipe to love. Each one uses simple steps and common ingredients to give you a wonderful loaf every time. Let’s bake some amazing zucchini bread together!
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 Cinnamon Swirl Zucchini Bread Recipe
- 7. Moist Cinnamon Zucchini Bundt Bread Recipe
- 8. Moist Gluten Free Chocolate Zucchini Bread Recipe
- 9. Moist Lemon Zucchini Bread Recipe
- 10. Moist Pineapple Zucchini Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
This almond flour zucchini bread is a good option if you want a lighter, gluten-friendly bake. It’s naturally sweet and very moist, with a nice texture from the almond flour.
Key Ingredients & Tips for Almond Zucchini Bread
- Almond Flour: Use fine-ground almond flour for the best texture. It helps keep the bread soft.
- Squeeze Zucchini: Even with almond flour, gently squeeze excess water from your grated zucchini. This prevents a watery bread.
What You Need
- 2 cups fine almond flour
- 1 cup grated zucchini, excess water squeezed out
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
⏱️ Time: Prep 15 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it well. This helps the bread come out easily.
Step 2: Mix Your Batter
In a large bowl, mix the almond flour, baking soda, salt, and cinnamon. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla. Pour the wet ingredients into the dry, mixing until just combined. Fold in the grated zucchini gently.
Step 3: Bake Until Done
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This bread stays fresh at room temperature for up to 3 days. Store it in an airtight container to keep it moist.
Moist Apple Zucchini Bread Recipe
Adding apples to zucchini bread makes it extra moist and brings a lovely natural sweetness. This bread is perfect for breakfast or an afternoon treat, with a hint of cinnamon spice.
Key Ingredients & Tips for Apple Zucchini Bread
- Choose Your Apples: Use firm, sweet-tart apples like Honeycrisp, Gala, or Fuji for the best flavor and texture.
- Fine Grate Veggies: Grate both the zucchini and apple finely. This helps them blend seamlessly into the bread.
What You Need
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup grated zucchini
- 1 cup grated apple
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
⏱️ Time: Prep 20 min, Bake 45-55 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix the Batter Well
In a large bowl, combine the flour, sugar, baking soda, salt, and spices. In another bowl, whisk the eggs and oil. Add the wet ingredients to the dry, mixing just until no dry streaks remain. Fold in the grated zucchini and apple.
Step 3: Bake to Golden Perfection
Pour the batter into the prepared loaf pan and bake for 45-55 minutes. You’ll know it’s ready when a wooden skewer or toothpick comes out clean from the center. Let it cool before slicing.
📝 Final Note
This bread tastes even better the next day. Enjoy it with a hot cup of tea or coffee.
Moist Blueberry Zucchini Bread Recipe
This blueberry zucchini bread is full of sweet berries and hidden zucchini, making it a flavorful treat. It’s a wonderful way to use up fresh garden zucchini and enjoy bright, fruity flavors.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Blueberry Prep: Toss fresh or frozen blueberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Lemon Zest Addition: A little lemon zest really brightens the blueberry flavor. Add about 1 teaspoon to the dry ingredients.
What You Need
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup grated zucchini, lightly squeezed
- 1 cup fresh or frozen blueberries
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
⏱️ Time: Prep 20 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Preheat and Prep the Pan
Heat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or use parchment paper.
Step 2: Mix Dry and Wet Batter
In a bowl, combine flour, both sugars, baking powder, baking soda, and salt. In another bowl, whisk eggs, oil, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the zucchini and flour-coated blueberries.
Step 3: Bake and Cool
Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool fully.
📝 Final Note
A simple lemon glaze made with powdered sugar and lemon juice makes this bread even better!
Moist Carrot Apple Zucchini Bread Recipe
This bread combines three favorite vegetables into one delicious and moist loaf. It’s packed with goodness and has a lovely spiced flavor that everyone will enjoy.
Key Ingredients & Tips for Carrot Apple Zucchini Bread
- Triple Veggies: Ensure all three vegetables (zucchini, carrot, apple) are grated finely so they blend well into the bread.
- Warm Spices: Don’t skip the cinnamon and nutmeg. They enhance the natural sweetness of the vegetables.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup grated zucchini, lightly squeezed
- 1/2 cup grated carrot
- 1/2 cup grated apple
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
⏱️ Time: Prep 25 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Your Oven and Pan Ready
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or lining it with parchment paper.
Step 2: Combine the Batter
In a large bowl, mix the flour, both sugars, baking soda, spices, and salt. In another bowl, whisk the eggs and oil. Add the wet mixture to the dry, stirring until just combined. Fold in the grated zucchini, carrot, and apple.
Step 3: Bake and Cool Completely
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Let it cool in the pan for about 15 minutes before transferring to a wire rack to cool fully.
📝 Final Note
This bread is extra good with a simple cream cheese frosting spread on top after it cools.
Moist Chocolate Chip Zucchini Bread Recipe
Chocolate chip zucchini bread is a comforting favorite, combining sweet chocolate with healthy zucchini. The zucchini helps keep the bread incredibly moist, and you get little bursts of chocolate in every bite.
Key Ingredients & Tips for Chocolate Chip Zucchini Bread
- Chocolate Chips: Use good quality semi-sweet or dark chocolate chips. You can also use mini chips for a more even spread.
- Prevent Sinking Chips: Lightly toss your chocolate chips with a tablespoon of flour before adding them to the batter. This helps them stay mixed throughout the bread.
What You Need
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup grated zucchini, lightly squeezed
- 1 cup chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
⏱️ Time: Prep 15 min, Bake 45-55 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Set Up for Baking
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Step 2: Combine Ingredients
In a large bowl, whisk together the flour, both sugars, baking soda, and salt. In a separate bowl, whisk the eggs, oil, and vanilla extract. Add the wet ingredients to the dry, mixing until just combined. Fold in the grated zucchini and chocolate chips.
Step 3: Bake and Cool
Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
📝 Final Note
This bread is extra delicious when warmed slightly and served with a scoop of vanilla ice cream.
Moist Cinnamon Swirl Zucchini Bread Recipe
This cinnamon swirl zucchini bread is a true comfort bake, with a beautiful spiced sugar ribbon running through it. It’s moist, flavorful, and perfect for a cozy morning or afternoon snack.
Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread
- Cinnamon Swirl: For the swirl, mix brown sugar and cinnamon. You can also add a pinch of nutmeg.
- Layering the Swirl: Pour half the batter, sprinkle with half the cinnamon sugar, then add the rest of the batter and sugar. Use a knife to gently swirl.
What You Need
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup grated zucchini, lightly squeezed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Swirl: 1/4 cup brown sugar, 1 tablespoon cinnamon
⏱️ Time: Prep 20 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or use parchment paper. In a small bowl, mix the brown sugar and cinnamon for the swirl.
Step 2: Create the Zucchini Batter
In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, oil, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the grated zucchini.
Step 3: Add Swirl and Bake
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over it. Pour the remaining batter on top, then sprinkle with the rest of the cinnamon sugar. Use a knife to gently swirl the layers. Bake for 50-60 minutes, until a toothpick comes out clean.
📝 Final Note
This bread is perfect with your morning coffee. Store leftovers in an airtight container for up to 3 days.
Moist Cinnamon Zucchini Bundt Bread Recipe
This zucchini bundt bread is spiced with cinnamon and looks beautiful in its bundt shape. It’s a lovely way to bake with zucchini, offering a tender crumb and warm flavor.
Key Ingredients & Tips for Cinnamon Zucchini Bundt Bread
- Bundt Pan Prep: Thoroughly grease and flour your bundt pan, or use a baking spray with flour, to ensure the bread releases cleanly.
- Cooling Correctly: Allow the bundt bread to cool in the pan for 10-15 minutes before inverting it onto a wire rack. This prevents it from breaking.
What You Need
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup grated zucchini, lightly squeezed
- 3 large eggs
- 1 cup unsalted butter, melted
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
⏱️ Time: Prep 20 min, Bake 60-70 min🍽️ Yields: 1 bundt cake (10-12 servings)
How to Make It
Step 1: Prepare Pan and Dry Mix
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: Combine Wet and Dry
In a separate bowl, whisk the eggs, melted butter, buttermilk, and vanilla extract. Pour the wet ingredients into the dry, mixing until just combined. Fold in the grated zucchini. Do not overmix.
Step 3: Bake and Invert
Pour the batter evenly into the prepared bundt pan. Bake for 60-70 minutes, or until a wooden skewer comes out clean. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
📝 Final Note
A simple powdered sugar glaze or a dusting of cinnamon sugar makes this bundt bread look even more special.
Moist Gluten Free Chocolate Zucchini Bread Recipe
This gluten-free chocolate zucchini bread is rich, dark, and wonderfully moist, proving that gluten-free can be just as delicious. It’s a satisfying treat for those needing a gluten-free option.
Key Ingredients & Tips for Gluten-Free Chocolate Zucchini Bread
- Gluten-Free Flour: Use a good quality 1:1 gluten-free baking flour blend that already contains xanthan gum for the best results.
- Cocoa Powder: Use unsweetened natural cocoa powder for a deep chocolate flavor. If you use Dutch-processed, adjust baking soda slightly.
What You Need
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup grated zucchini, lightly squeezed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
⏱️ Time: Prep 15 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Your Baking Essentials
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Step 2: Mix the Gluten-Free Batter
In a large bowl, whisk together the gluten-free flour, cocoa powder, both sugars, baking soda, and salt. In a separate bowl, whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the grated zucchini and chocolate chips if using.
Step 3: Bake and Allow to Cool
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
📝 Final Note
For a dairy-free option, make sure to use dairy-free chocolate chips and vegetable or coconut oil.
Moist Lemon Zucchini Bread Recipe
This lemon zucchini bread is bright and refreshing, with a lovely citrus note complementing the zucchini. It’s a delicious change from classic flavors, great for a lighter snack.
Key Ingredients & Tips for Lemon Zucchini Bread
- Fresh Lemon Zest: The zest is where most of the lemon flavor comes from. Use fresh, finely grated zest for the best taste.
- Lemon Glaze: A simple glaze made from powdered sugar and fresh lemon juice poured over the cooled bread really enhances the lemon flavor.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup grated zucchini, lightly squeezed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
⏱️ Time: Prep 15 min, Bake 45-55 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Combine Batter Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and mix. In a separate bowl, whisk the eggs, oil, lemon juice, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the grated zucchini.
Step 3: Bake and Cool Down
Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
📝 Final Note
This bread is a delightful treat on a warm day, perfect with iced tea or lemonade.
Moist Pineapple Zucchini Bread Recipe
Bring a touch of the tropics to your kitchen with this moist pineapple zucchini bread. The pineapple adds extra sweetness and moisture, making this a truly delightful and unique bread.
Key Ingredients & Tips for Pineapple Zucchini Bread
- Drain Pineapple: Make sure to drain the crushed pineapple well. Too much liquid can make the bread soggy.
- Coconut Addition: For an even more tropical flavor, add about 1/2 cup of shredded coconut flakes to the batter.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup grated zucchini, lightly squeezed
- 1 (8 ounce) can crushed pineapple, well drained
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
⏱️ Time: Prep 20 min, Bake 50-60 min🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Started with Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Step 2: Mix Batter and Add Flavor
In a large bowl, whisk together the flour, both sugars, baking soda, salt, and cinnamon (if using). In a separate bowl, whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the grated zucchini and well-drained crushed pineapple.
Step 3: Bake Until Golden
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
📝 Final Note
Serve slices of this bread with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.