Summer and early fall bring us so much wonderful produce, and zucchini is definitely a star in my kitchen. If you’re looking for comforting, easy baking, zucchini bread is always a good idea. I love how versatile it is, and it’s perfect for using up those garden gems.
Today, I’m excited to share two of my favorite zucchini bread recipes. Whether you prefer a gluten-friendly option or a classic with a fruity twist, I have something here you’ll really enjoy baking and eating. Let’s get started!
Jump to Recipe:
Delicious Almond Flour Zucchini Bread
This almond flour zucchini bread is a lovely way to use up fresh zucchini. It offers a tender texture and a comforting, slightly nutty flavor that everyone will appreciate.
Key Ingredients & Baking Tips
- Almond Flour Base: This flour gives the bread a soft, tender crumb and a subtle nutty taste. It’s a nice choice if you’re looking for a gluten-friendly option.
- Moist Zucchini: Don’t squeeze the water out of your grated zucchini. The natural moisture is important for keeping this bread super moist as it bakes.
What You Need for Almond Flour Zucchini Bread
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
⏱️ Prep Time: 15 min⏱️ Bake Time: 50-60 min🍽️ Yields: 1 loaf
How to Make Almond Flour Zucchini Bread
Step 1: Prep Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan, or line it with parchment paper, allowing some to hang over the sides for easy removal.
Step 2: Mix Dry and Wet Ingredients
In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Step 3: Combine and Bake the Bread
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated zucchini. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
📝 Final Note
For the best texture, store any leftover almond flour zucchini bread in an airtight container at room temperature for up to 3 days. It’s also great slightly warmed!
Moist Apple Zucchini Bread Recipe with Spices
This apple zucchini bread brings together the best of summer and fall in one delicious loaf. The added apples give it extra sweetness and moisture, making every slice a real treat.
Key Ingredients & Baking Tips
- Shredded Apple Choice: Use a firm, slightly tart apple variety like Granny Smith or Honeycrisp. They hold their shape well and add a nice balance to the sweetness.
- Warm Spices: A good blend of cinnamon and nutmeg really enhances the apple and zucchini. Feel free to add a pinch of allspice or cloves if you like extra warmth.
What You Need for Apple Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup shredded apple (about 1 medium apple)
⏱️ Prep Time: 20 min⏱️ Bake Time: 55-65 min🍽️ Yields: 1 large loaf
How to Make Apple Zucchini Bread
Step 1: Prep and Mix Wet Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together the eggs, both sugars, oil, and vanilla extract until smooth. Stir in the grated zucchini and shredded apple.
Step 2: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps.
Step 3: Mix and Bake
Add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 15 minutes before moving to a wire rack to cool completely.
📝 Final Note
This apple zucchini bread freezes really well! Once completely cooled, wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
