Zucchini season is here, and I know what you’re thinking: what to do with all that garden goodness? I’m excited to share my favorite ways to bake with zucchini, especially when it comes to moist, flavorful breads.
Today, I’m bringing you a collection of amazing zucchini bread recipes, each with its own special flair. From sweet additions like apple and chocolate to different flour bases, you’ll find a loaf you’ll love to make and share.
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 Zucchini Bread Recipe
- 6. Moist Cinnamon Zucchini Bundt Bread Recipe
- 7. Moist Lemon Zucchini Bread Recipe
- 8. Moist Pineapple Zucchini Bread Recipe
- 9. Moist Snickerdoodle Zucchini Bread Recipe
- 10. Moist Zucchini Banana Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
This almond flour zucchini bread is a wonderful option for those looking for a gluten-friendly treat. It’s incredibly soft and stays moist for days, making it perfect for breakfast or a snack.
Key Ingredients & Tips for Almond Zucchini Bread
- Almond Flour: Use fine blanched almond flour for the best texture in this bread. It adds a delicate nutty flavor and helps with the moistness.
- Grated Zucchini: Always squeeze out the excess water from your grated zucchini. This step is key for a tender loaf that isn’t too wet.
What You Need
- Almond flour
- Baking soda and salt
- Ground cinnamon
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prep Your Area
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. Make sure all your measured ingredients are ready to go.
Step 2: Mix and Bake Your Bread
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla). In another bowl, combine the almond flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined, then stir in the squeezed zucchini. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let your zucchini bread cool completely before slicing for the best texture. Store leftovers in an airtight container at room temperature.
Moist Apple Zucchini Bread Recipe
Adding apples to zucchini bread brings a delightful natural sweetness and extra moisture. This loaf is full of flavor and perfect for a cozy morning.
Key Ingredients & Tips for Apple Zucchini Bread
- Fresh Apples: Use firm, sweet apples like Honeycrisp or Fuji, finely chopped, for bursts of flavor and a nice texture throughout the bread.
- Ground Cinnamon: Don’t hold back on the cinnamon! It pairs beautifully with both apple and zucchini, enhancing the overall taste.
What You Need
- All-purpose flour
- Baking soda and salt
- Ground cinnamon and nutmeg
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Finely chopped apple
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Your Pan and Oven Ready
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and lightly flouring it. Have all your ingredients measured and ready.
Step 2: Combine and Bake
In a large bowl, whisk together the eggs, sugar, oil, and vanilla. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet, mixing until just combined. Fold in the grated zucchini and chopped apples. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread tastes even better the next day. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Moist Blueberry Zucchini Bread Recipe
Blueberries and zucchini are a match made in baking heaven. This bread is bursting with juicy berries and has a perfectly moist texture from the zucchini.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Frozen Blueberries: If using frozen blueberries, toss them with a spoonful of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a tough bread, and we want it nice and tender.
What You Need
- All-purpose flour
- Baking soda and salt
- Ground cinnamon
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Fresh or frozen blueberries
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Your Baking Essentials
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan. Make sure all your ingredients are measured and organized.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla). In another bowl, combine the flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined. Stir in the squeezed zucchini and floured blueberries. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
Allow the bread to cool completely on a wire rack before slicing. This helps the flavors set and prevents crumbling.
Moist Carrot Apple Zucchini Bread Recipe
This bread is a triple threat of healthy vegetables and fruit, creating a wonderfully moist and flavorful loaf. It’s packed with goodness and tastes amazing.
Key Ingredients & Tips for Carrot Apple Zucchini Bread
- Grated Veggies: Ensure carrots, apples, and zucchini are finely grated for an even distribution and a consistently moist result in every slice.
- Spice Blend: A mix of cinnamon, nutmeg, and a pinch of ginger or allspice really makes the flavors pop. Adjust to your liking!
What You Need
- All-purpose flour
- Baking soda and salt
- Ground cinnamon, nutmeg, and ginger
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Finely grated carrots
- Finely grated apple
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Prepared for Baking
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan. Gather all your ingredients and have them measured out.
Step 2: Combine and Bake Your Loaf
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla). In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add the dry ingredients to the wet, mixing until just combined. Fold in the grated zucchini, carrots, and apple. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is fantastic on its own or with a light cream cheese frosting. It also freezes well for future treats!
Moist Chocolate Zucchini Bread Recipe
Who knew zucchini could make chocolate bread so wonderfully moist and rich? This recipe is a delightful way to enjoy your veggies, especially if you love chocolate
Key Ingredients & Tips for Chocolate Zucchini Bread
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor. You can also use dark cocoa for an even richer color and taste.
- Chocolate Chips: Good quality semi-sweet or dark chocolate chips will melt into gooey pockets of goodness throughout your bread.
What You Need
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda and salt
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Milk or buttermilk
- Freshly grated zucchini
- Chocolate chips
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Your Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan. Have all your ingredients measured and ready.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla, milk). In another bowl, combine the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the squeezed zucchini and chocolate chips. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
A dusting of powdered sugar or a simple chocolate glaze makes this bread extra special. Enjoy it warm with a glass of milk.
Moist Cinnamon Zucchini Bundt Bread Recipe
This cinnamon zucchini bundt bread is as beautiful as it is delicious. The bundt shape makes it perfect for sharing, and the cinnamon flavor is comforting and warm.
Key Ingredients & Tips for Cinnamon Zucchini Bundt
- Bundt Pan Prep: Grease and flour your bundt pan very well, getting into all the crevices, to ensure the bread releases easily and keeps its shape.
- Cinnamon Swirl: For an extra cinnamon punch, you can layer some cinnamon sugar in the middle of the batter before baking.
What You Need
- All-purpose flour
- Baking soda, baking powder, and salt
- Ground cinnamon and nutmeg
- Eggs
- Granulated sugar and brown sugar
- Vegetable oil or melted butter
- Vanilla extract
- Freshly grated zucchini
⏱️ Time: 1 hour 25 minutes🍽️ Yields: 1 bundt bread
How to Make It
Step 1: Prep Your Bundt Pan
Preheat your oven to 350°F (175°C). Thoroughly grease and flour your bundt pan, tapping out any excess. Have all your ingredients ready.
Step 2: Mix and Bake Your Bundt
In a large bowl, whisk together the wet ingredients (eggs, sugars, oil/butter, vanilla). In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet, mixing until just combined. Fold in the squeezed zucchini. Pour the batter into your prepared bundt pan and bake for 60-70 minutes, or until a toothpick comes out clean.
📝 Final Note
Let the bundt bread cool in the pan for 10-15 minutes before inverting it onto a wire rack. This helps it release cleanly.
Moist Lemon Zucchini Bread Recipe
Brighten your day with this zesty lemon zucchini bread. The fresh lemon flavor complements the subtle zucchini perfectly, creating a refreshing quick bread.
Key Ingredients & Tips for Lemon Zucchini Bread
- Lemon Zest: Don’t skip the zest! It adds a bright, fresh flavor that perfumes the entire loaf. Use a microplane for fine zest.
- Lemon Glaze: A simple glaze of powdered sugar and fresh lemon juice poured over the cooled bread takes this recipe to the next level.
What You Need
- All-purpose flour
- Baking soda and salt
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Lemon zest and fresh lemon juice
⏱️ Time: 1 hour 15 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 lightly flour a 9×5 inch loaf pan. Get all your ingredients measured and ready.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla, lemon zest, lemon juice). In another bowl, combine the flour, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined. Stir in the squeezed zucchini. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
For an extra tangy kick, brush the warm bread with a simple lemon syrup (lemon juice + sugar) after baking, then add the glaze once cooled.
Moist Pineapple Zucchini Bread Recipe
Pineapple brings a tropical sweetness and incredible moisture to this zucchini bread. It’s an unexpected but delicious combination that you’ll love.
Key Ingredients & Tips for Pineapple Zucchini Bread
- Crushed Pineapple: Make sure to drain the crushed pineapple very well. Too much liquid will make your bread too soggy.
- Warm Spices: A hint of nutmeg or allspice along with cinnamon enhances the tropical flavors of the pineapple.
What You Need
- All-purpose flour
- Baking soda and salt
- Ground cinnamon
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Drained crushed pineapple
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Get Ready for Baking
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan. Ensure all your ingredients, especially the drained pineapple, are ready.
Step 2: Mix and Bake Your Bread
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla). In another bowl, combine the flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined. Stir in the squeezed zucchini and drained pineapple. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
A cream cheese frosting or a simple coconut glaze would be amazing on this pineapple zucchini bread. You can also add shredded coconut to the batter.
Moist Snickerdoodle Zucchini Bread Recipe
Combine the classic flavors of a snickerdoodle cookie with a moist zucchini bread for a truly special treat. The cinnamon-sugar topping is a must!
Key Ingredients & Tips for Snickerdoodle Zucchini Bread
- Cream of Tartar: This ingredient is key to the distinct snickerdoodle tang and soft texture. Don’t skip it!
- Cinnamon Sugar Topping: A generous sprinkle of cinnamon sugar over the top before baking creates that iconic snickerdoodle finish.
What You Need
- All-purpose flour
- Cream of tartar, baking soda, and salt
- Ground cinnamon
- Eggs
- Granulated sugar and brown sugar
- Melted butter or vegetable oil
- Vanilla extract
- Freshly grated zucchini
- Extra sugar and cinnamon for topping
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 standard loaf
How to Make It
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan. Have all your ingredients measured, and prepare your cinnamon-sugar topping in a small bowl.
Step 2: Mix Batter, Top, and Bake
In a large bowl, whisk together the wet ingredients (eggs, sugars, melted butter/oil, vanilla). In another bowl, combine the flour, cream of tartar, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined. Stir in the squeezed zucchini. Pour the batter into your prepared pan, sprinkle generously with the cinnamon-sugar topping, and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is fantastic with a cup of coffee or tea. If you want more cinnamon-sugar flavor, you can swirl some into the batter too!
Moist Zucchini Banana Bread Recipe
If you love banana bread, you’ll adore this zucchini banana bread hybrid. The zucchini adds extra moisture, making every slice incredibly tender and flavorful.
Key Ingredients & Tips for Zucchini Banana Bread
- Ripe Bananas: Use very ripe, spotty bananas for maximum sweetness and banana flavor. Mash them well before adding to the batter.
- Nutty Add-ins: Walnuts or pecans are a great addition to this bread, offering a nice crunch and earthy flavor.
What You Need
- All-purpose flour
- Baking soda and salt
- Ground cinnamon
- Eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Mashed ripe bananas
- Freshly grated zucchini
⏱️ Time: 1 hour 15 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 lightly flour a 9×5 inch loaf pan. Mash your ripe bananas and prepare all other ingredients.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the wet ingredients (eggs, sugar, oil, vanilla, mashed bananas). In another bowl, combine the flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined. Stir in the squeezed zucchini. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is fantastic for breakfast or a hearty snack. You can also add chocolate chips if you want to make it extra special!
