Summer brings so much fresh produce, and zucchini is one of my favorites! If you often find yourself with extra zucchini from your garden or the market, I have the perfect solution for you today. I put together a collection of my favorite zucchini bread recipes that are easy to make and full of flavor. These recipes are a wonderful way to use up that abundant squash, transforming it into something truly special.
From fruity to chocolatey, and even a gluten-free option, this round-up has a zucchini bread for everyone. You will find each recipe simple to follow, ensuring a perfectly moist and delicious loaf every time. Let’s get baking!
Jump to Recipe:
- 1. Moist Apple Zucchini Bread Recipe
- 2. Moist Blueberry Zucchini Bread Recipe
- 3. Moist Carrot Apple Zucchini Bread Recipe
- 4. Moist Chocolate Chip Zucchini Bread Recipe
- 5. Moist Cinnamon Swirl Zucchini Bread Recipe
- 6. Moist Cinnamon Zucchini Bundt Bread Recipe
- 7. Moist Gluten Free Chocolate Zucchini Bread Recipe
- 8. Moist Lemon Zucchini Bread Recipe
- 9. Moist Pineapple Zucchini Bread Recipe
- 10. Moist Snickerdoodle Zucchini Bread Recipe
Moist Apple Zucchini Bread Recipe
This bread is so wonderfully moist and full of flavor, perfect for breakfast or a snack. You will love how easy it is to make and how well the apples and zucchini go together.
Key Ingredients & Tips for Apple Zucchini Bread
- Grated Zucchini: Squeeze out any extra water from your grated zucchini before adding it. This keeps your bread from becoming too wet.
- Fresh Apples: Use firm, sweet apples like Honeycrisp or Fuji. Grate them or chop them small for good texture throughout the bread.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Shredded apple
- Ground cinnamon
- Baking soda
- Salt
⏱️ Time: 1 hour🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and flouring it well. Measure all your ingredients so they are ready to go.
Step 2: Mix and Bake the Zucchini Bread
In a large bowl, mix together the wet ingredients, then add the dry ingredients until just combined. Gently fold in the shredded zucchini and apples. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Store your apple zucchini bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer enjoyment.
Moist Blueberry Zucchini Bread Recipe
This recipe combines fresh blueberries with zucchini for a sweet and tender bread. It’s a fantastic way to enjoy summer fruits and vegetables in one easy loaf.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Blueberries: Toss fresh or frozen blueberries with a little flour before adding them to the batter. This helps them not sink to the bottom.
- Zucchini Prep: Make sure your zucchini is finely grated. You can leave the skin on for extra nutrients and color.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Fresh blueberries
- Baking powder
- Salt
⏱️ Time: 1 hour🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. Gather all your ingredients and measure them accurately.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the wet ingredients. Add the dry ingredients and mix until just combined. Gently fold in the shredded zucchini and flour-coated blueberries. Pour the batter into your prepared pan and bake for 55-65 minutes, or until a wooden skewer comes out clean.
📝 Final Note
This blueberry zucchini bread is best stored in an airtight container at room temperature for up to 3 days. It’s also great frozen!
Moist Carrot Apple Zucchini Bread Recipe
This recipe packs in extra vegetables with carrots, apples, and zucchini, making a super moist and nutritious loaf. It’s a wholesome option that doesn’t skip on flavor.
Key Ingredients & Tips for Carrot Apple Zucchini Bread
- Triple Veggie Power: Grate carrots, apples, and zucchini finely. This helps them blend into the bread texture smoothly.
- Spice Blend: A mix of cinnamon and nutmeg really complements the sweet vegetables in this bread. Don’t skip these spices.
What You Need
- All-purpose flour
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Shredded carrot
- Shredded apple
- Cinnamon & Nutmeg
- Baking soda
- Salt
⏱️ Time: 1 hour 10 minutes🍽️ 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 to prevent sticking. Make sure you have all your ingredients ready and measured.
Step 2: Mix Batter and Bake Until Golden
Combine the wet ingredients, then mix in the dry ingredients until just barely blended. Fold in the shredded zucchini, carrots, and apples. Pour into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is delicious on its own, or with a light cream cheese frosting. Keep it sealed to maintain moisture for up to 4 days.
Moist Chocolate Chip Zucchini Bread Recipe
For all chocolate lovers, this zucchini bread is packed with chocolate chips for a sweet surprise. It’s a comforting treat that’s perfect for any time of day.
Key Ingredients & Tips for Chocolate Chip Zucchini Bread
- Chocolate Chips: Use good quality semi-sweet chocolate chips for the best flavor. You can also use dark or milk chocolate based on your preference.
- Avoid Overmixing: Mix the batter until just combined. Overmixing can lead to a tougher bread.
What You Need
- All-purpose flour
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Chocolate chips
- Vanilla extract
- Baking soda
- Salt
⏱️ Time: 1 hour🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Have all your ingredients ready before you start mixing.
Step 2: Mix, Fold, and Bake
Whisk the wet ingredients in a large bowl. Add the dry ingredients and mix until just combined. Fold in the shredded zucchini and chocolate chips. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
📝 Final Note
This chocolate chip zucchini bread stays fresh and moist for several days when stored in an airtight container at room temperature.
Moist Cinnamon Swirl Zucchini Bread Recipe
This zucchini bread features a beautiful cinnamon swirl throughout, adding extra spice and sweetness. It’s a comforting loaf that smells amazing while baking.
Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread
- Cinnamon Swirl: To create the swirl, add half of the batter to the pan, sprinkle with cinnamon sugar, then add the rest of the batter and swirl gently with a knife.
- Brown Sugar: Using brown sugar in the batter helps keep the bread extra moist and adds a deeper flavor.
What You Need
- All-purpose flour
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Ground cinnamon
- Baking soda
- Salt
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Everything Ready
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and flouring it. Have all your ingredients measured and ready.
Step 2: Mix, Swirl, and Bake Zucchini Bread
Mix the wet ingredients, then combine with the dry ingredients until just mixed. Fold in the shredded zucchini. Pour half of the batter into the pan, sprinkle with cinnamon sugar, then add the rest of the batter. Swirl gently with a knife. Bake for 55-65 minutes, or until a toothpick comes out clean.
📝 Final Note
Let the bread cool completely before slicing to help the cinnamon swirl set. It stores well wrapped at room temperature for up to 4 days.
Moist Cinnamon Zucchini Bundt Bread Recipe
This recipe transforms classic zucchini bread into a beautiful bundt shape, perfect for sharing. The cinnamon flavor shines in every slice of this moist bread.
Key Ingredients & Tips for Cinnamon Zucchini Bundt Bread
- Bundt Pan Prep: Make sure to grease and flour your bundt pan very well, getting into all the crevices. This prevents the bread from sticking.
- Extra Cinnamon: A generous amount of cinnamon in the batter brings out the warm, comforting taste. You can even add a cinnamon sugar topping before baking.
What You Need
- All-purpose flour
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 bundt cake
How to Make It
Step 1: Prepare Pan and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, making sure to coat all the curves. Measure out all your ingredients.
Step 2: Mix, Fill, and Bake Zucchini Bundt Bread
In a large bowl, mix the wet ingredients. In a separate bowl, whisk the dry ingredients. Add the dry to the wet, mixing until just combined. Fold in the shredded zucchini. Pour the batter into the prepared bundt pan. Bake for 60-75 minutes, or until a wooden skewer comes out clean.
📝 Final Note
Let your bundt bread cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. This prevents it from breaking.
Moist Gluten Free Chocolate Zucchini Bread Recipe
Enjoy a delicious chocolate zucchini bread that’s also gluten-free! This recipe uses a special blend of flours to make sure it’s just as moist and flavorful as traditional bread.
Key Ingredients & Tips for Gluten-Free Chocolate Zucchini Bread
- Gluten-Free Flour Blend: Use a good quality 1:1 gluten-free baking flour blend for best results. These blends often contain xanthan gum for structure.
- Cocoa Powder: Use unsweetened cocoa powder to control the sweetness and add a rich chocolate flavor.
What You Need
- Gluten-free all-purpose flour blend
- Granulated sugar
- Unsweetened cocoa powder
- Large eggs
- Vegetable oil
- Shredded zucchini
- Chocolate chips (optional)
- Baking soda
- Salt
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and lightly dusting it with gluten-free flour or cocoa powder. Have all your gluten-free ingredients ready.
Step 2: Mix and Bake the Gluten-Free Bread
Combine wet ingredients in a large bowl. In another bowl, whisk together the dry ingredients. Add the dry to the wet, mixing until just combined. Fold in the shredded zucchini and chocolate chips if using. Pour into the prepared pan and bake for 55-65 minutes, or until a toothpick comes out clean.
📝 Final Note
Gluten-free breads can sometimes be more crumbly. Let it cool completely before slicing for the best texture. Store in an airtight container.
Moist Lemon Zucchini Bread Recipe
Brighten your day with this fresh and tangy lemon zucchini bread. The zest and juice of lemon add a wonderful light flavor that perfectly complements the zucchini.
Key Ingredients & Tips for Lemon Zucchini Bread
- Fresh Lemon: Use both lemon zest and fresh lemon juice for the most vibrant lemon flavor. The zest holds most of the lemon’s essential oils.
- Optional Glaze: A simple lemon glaze (powdered sugar mixed with lemon juice) makes this bread even more special and adds extra lemon punch.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Lemon zest
- Fresh lemon juice
- Baking powder
- Salt
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prep Oven and Pan for Lemon Zucchini Bread
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Make sure all your ingredients, especially your lemon zest and juice, are ready to use.
Step 2: Mix Batter and Bake Until Done
In a large bowl, mix wet ingredients, including lemon zest and juice. Add dry ingredients and mix until just combined. Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
📝 Final Note
This lemon zucchini bread tastes even better the next day as the flavors settle. Store it wrapped at room temperature.
Moist Pineapple Zucchini Bread Recipe
Bring a tropical touch to your zucchini bread with the addition of sweet, juicy pineapple. This recipe makes a very moist and flavorful loaf that’s unique and delicious.
Key Ingredients & Tips for Pineapple Zucchini Bread
- Crushed Pineapple: Make sure to drain the crushed pineapple very well. Excess liquid can make your bread too wet.
- Warm Spices: A hint of ginger or nutmeg alongside cinnamon can really enhance the tropical notes from the pineapple.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Crushed pineapple (drained)
- Ground cinnamon
- Baking soda
- Salt
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Prepped
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Ensure your crushed pineapple is well-drained before you start mixing.
Step 2: Mix Ingredients and Bake
In a large bowl, combine the wet ingredients. In another bowl, whisk together the dry ingredients. Add the dry to the wet, mixing until just combined. Gently fold in the shredded zucchini and drained crushed pineapple. Pour into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.
📝 Final Note
This pineapple zucchini bread is a crowd-pleaser. Store it wrapped in foil or plastic wrap at room temperature for up to 3 days.
Moist Snickerdoodle Zucchini Bread Recipe
Combine the classic flavors of a snickerdoodle cookie with the moistness of zucchini bread in this unique recipe. It’s a comforting treat with a delightful cinnamon-sugar top.
Key Ingredients & Tips for Snickerdoodle Zucchini Bread
- Cinnamon-Sugar Topping: Don’t forget the generous cinnamon-sugar topping before baking. This gives the bread its signature snickerdoodle crust.
- Cream of Tartar: A touch of cream of tartar, traditionally found in snickerdoodles, can add a subtle tangy note and contributes to the soft texture.
What You Need
- All-purpose flour
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil
- Shredded zucchini
- Ground cinnamon
- Baking soda
- Cream of tartar (optional)
- Salt
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prep Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Mix your cinnamon and sugar for the topping in a small bowl and set aside.
Step 2: Mix, Top, and Bake Snickerdoodle Zucchini Bread
In a large bowl, mix the wet ingredients. In a separate bowl, whisk the dry ingredients. Add the dry to the wet, mixing until just combined. Fold in the shredded zucchini. Pour the batter into the prepared pan, then sprinkle generously with the cinnamon-sugar topping. Bake for 55-65 minutes, or until a toothpick comes out clean.
📝 Final Note
This snickerdoodle zucchini bread is best enjoyed warm. Store leftovers tightly covered at room temperature for up to 3 days.