Having lots of zucchini from your garden or farmer’s market? Don’t let it go to waste! Zucchini bread is a delicious way to use up that abundant vegetable. It makes bread incredibly moist and adds a subtle goodness.
I’ve gathered seven of my favorite zucchini bread recipes for you today. From sweet to a little different, there’s a recipe here you’ll surely love. Let’s get baking!
Jump to Recipe:
- 1. Moist Blueberry Zucchini Bread Recipe
- 2. Moist Carrot Apple Zucchini Bread Recipe
- 3. Moist Cinnamon Swirl Zucchini Bread Recipe
- 4. Moist Lemon Zucchini Bread Recipe
- 5. Moist Snickerdoodle Zucchini Bread Recipe
- 6. Moist Zucchini Banana Bread Recipe
- 7. Moist Zucchini Cheese Bread Recipe
Moist Blueberry Zucchini Bread Recipe
Enjoy this classic combination of juicy blueberries and fresh zucchini in a comforting quick bread. It’s perfect for breakfast or a sweet snack.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Blueberry Prep: If using frozen blueberries, do not thaw them. Toss them in a tablespoon of flour before adding to prevent them from sinking to the bottom.
- Lemon Zest Addition: A bit of fresh lemon zest brightens the blueberry flavor and complements the zucchini nicely. You will love this flavor pairing.
- Gentle Mixing: Be careful not to overmix the batter once the blueberries are added. Overmixing can burst the berries and make the bread tough.
What You Need for Blueberry Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Blueberry Zucchini Bread
Step 1: Prepare Your Baking Space
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Combine Wet and Dry
In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients and stir just until moistened. Gently fold in the grated zucchini and blueberries.
Step 3: Bake and Cool Completely
Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Carrot Apple Zucchini Bread Recipe
This bread combines grated carrots, apples, and zucchini for a naturally sweet and super moist treat. It’s packed with flavor and healthy veggies.
Key Ingredients & Tips for Carrot Apple Zucchini Bread
- Grate Finely: Use finely grated carrots and apples (like Granny Smith for a slight tartness) for the best texture and even distribution in the loaf.
- Warm Spices: A mix of cinnamon, nutmeg, and a tiny pinch of cloves will enhance the wonderful flavors of this bread.
- Applesauce Option: You can replace some of the vegetable oil with unsweetened applesauce for a slightly lighter bread, if you like.
What You Need for Carrot Apple Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup grated zucchini
- ½ cup grated carrots
- ½ cup grated apple
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Carrot Apple Zucchini Bread
Step 1: Oven Prep and Dry Mix
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 2: Combine Wet Ingredients and Fold
In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Gently fold in the grated zucchini, carrots, and apple. Do not overmix.
Step 3: Bake and Cool the Loaf
Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Cinnamon Swirl Zucchini Bread Recipe
This zucchini bread has a beautiful cinnamon sugar swirl running through it, adding extra sweetness and spice. It’s a comforting classic with a fun touch.
Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread
- The Swirl Mixture: Prepare a separate mixture of cinnamon and granulated sugar. This is what creates the lovely, distinct swirl in your bread.
- Layering Technique: Pour half of your batter into the pan, sprinkle generously with the cinnamon sugar mix, then add the remaining batter and gently swirl with a knife.
- Brown Sugar Benefits: Using brown sugar in the batter adds to the moistness and a rich, deep flavor that goes very well with cinnamon.
What You Need for Cinnamon Swirl Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- *For the Cinnamon Swirl:* 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Cinnamon Swirl Zucchini Bread
Step 1: Prep Oven & Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ½ teaspoon cinnamon. In a small separate bowl, mix the 2 tablespoons granulated sugar and 1 tablespoon cinnamon for the swirl.
Step 2: Combine Wet with Dry and Swirl
In a separate medium bowl, whisk the eggs, ½ cup granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined. Pour the wet ingredients into the dry. Stir just until moistened. Gently fold in the grated zucchini. Pour half of the batter into your prepared pan, sprinkle with half of the cinnamon swirl mixture. Add the remaining batter, then sprinkle with the rest of the swirl mixture. Gently swirl with a knife.
Step 3: Bake and Cool Down
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Lemon Zucchini Bread Recipe
Brighten up your day with this refreshing lemon zucchini bread. The citrus zest gives it a lovely tang that pairs well with the subtle zucchini flavor.
Key Ingredients & Tips for Lemon Zucchini Bread
- Fresh Lemon Zest: This is key for a bright, vibrant lemon flavor. Use a microplane to get just the yellow part of the peel.
- Lemon Glaze Finish: A simple glaze made from powdered sugar and fresh lemon juice makes this bread extra special and adds more lemon taste.
- Zucchini’s Role: Even with the lemon, the zucchini is essential for keeping the bread incredibly moist and tender. Don’t skip it!
What You Need for Lemon Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- *For the Lemon Glaze:* 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Lemon Zucchini Bread
Step 1: Get Oven Ready & Mix Dry
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Combine Wet and Zucchini
In a separate medium bowl, whisk the eggs, granulated sugar, vegetable oil, vanilla extract, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Gently fold in the grated zucchini. Be careful not to overmix.
Step 3: Bake and Glaze Your Bread
Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. While cooling, whisk powdered sugar and lemon juice for the glaze. Pour glaze over cooled bread.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Snickerdoodle Zucchini Bread Recipe
This snickerdoodle zucchini bread brings the warmth of cinnamon sugar cookies to a quick bread. It’s soft, sweet, and wonderfully spiced.
Key Ingredients & Tips for Snickerdoodle Zucchini Bread
- Cream of Tartar: This ingredient is a must for snickerdoodle flavor. It gives the bread its characteristic tangy note and helps create a soft texture.
- Cinnamon Sugar Topping: A generous dusting of cinnamon sugar on top before baking creates a beautiful, crackled finish and adds more flavor.
- Melted Butter: Using melted butter instead of oil can give a richer, more cookie-like flavor profile that fits the snickerdoodle theme.
What You Need for Snickerdoodle Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup melted unsalted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- *For Topping:* 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Snickerdoodle Zucchini Bread
Step 1: Prepare Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, cream of tartar, salt, and 1 ½ teaspoons cinnamon. In a small separate bowl, mix the 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping.
Step 2: Combine Wet and Zucchini
In a separate medium bowl, whisk the eggs, ¾ cup granulated sugar, brown sugar, melted butter (or oil), and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Gently fold in the grated zucchini. Be careful not to overmix.
Step 3: Bake and Add Topping
Pour the batter evenly into your prepared loaf pan. Sprinkle the cinnamon sugar topping evenly over the batter. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Zucchini Banana Bread Recipe
Combine two classic quick breads into one with this zucchini banana bread recipe. You get the sweetness of banana and the moisture of zucchini.
Key Ingredients & Tips for Zucchini Banana Bread
- Ripe Bananas are Best: Use very ripe bananas with brown spots. They are sweeter and easier to mash, giving your bread the best banana flavor.
- Keep Zucchini Moisture: Just like regular zucchini bread, do not squeeze out the moisture from the zucchini. It works with the bananas for a super moist loaf.
- Add Nuts (Optional): Walnuts or pecans are a great addition for extra texture and a pleasing nutty flavor. Add about ½ cup with the zucchini.
What You Need for Zucchini Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Zucchini Banana Bread
Step 1: Oven Preheat & Dry Mix
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Combine Wet and Fold in Veggies
In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and mashed bananas until well combined. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Gently fold in the grated zucchini. Be careful not to overmix.
Step 3: Bake and Allow to Cool
Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Moist Zucchini Cheese Bread Recipe
Here’s a cheese-filled alternative to sweet zucchini bread that’s perfect for a meal or a snack. This cheese bread is incredibly moist and full of cheesy goodness.
Key Ingredients & Tips for Zucchini Cheese Bread
- Sharp Cheddar: Use freshly grated sharp cheddar cheese for the best flavor and a lovely melt in your bread. Pre-shredded cheese can be dry.
- Add Fresh Herbs: Fresh or dried herbs like chives, dill, or a touch of oregano can greatly enhance the cheesy flavor profile of this bread.
- Seasoning Well: Adjust salt carefully, as cheese can be salty. A good amount of freshly ground black pepper is wonderful in this recipe.
What You Need for Zucchini Cheese Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried chives or dill (optional)
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 ½ cups shredded sharp cheddar cheese
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 standard loaf
How to Make Zucchini Cheese Bread
Step 1: Prep Oven & Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and dried herbs (if using).
Step 2: Combine Wet and Fold in Cheese
In a separate medium bowl, whisk the eggs, milk, and vegetable oil until well combined. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Gently fold in the grated zucchini and shredded cheddar cheese. Be careful not to overmix.
Step 3: Bake and Enjoy Warm
Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This bread is especially good served warm.
📝 Final Note
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
