12 Easy Zucchini Bread Recipes

Classic Zucchini Bread

This timeless zucchini bread recipe offers a moist and tasty treat that balances sweet flavors with a hint of spice.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini

Cooking method:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
3. In a separate large bowl, beat the eggs and sugar until well combined. Stir in the oil and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture until just combined, then fold in the grated zucchini.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chocolate Zucchini Bread

For those with a sweet tooth, this chocolate zucchini bread adds a rich cocoa twist to the classic recipe.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 3/4 cup chocolate chips

Cooking method:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the flour, cocoa powder, baking soda, and salt.
3. In another bowl, blend the melted butter and sugar until smooth, then add the eggs and vanilla extract.
4. Combine the dry ingredients with the wet mixture and fold in the zucchini and chocolate chips.
5. Pour the batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
6. Cool in the pan for 10 minutes before transferring to a wire rack.

Lemon Zucchini Bread

This refreshing lemon zucchini bread is perfect for a summer treat, combining citrusy flavors with the natural moistness of zucchini.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 1/2 cups grated zucchini

Cooking method:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat the eggs and sugar, then add the oil, lemon zest, and lemon juice.
4. Combine with dry ingredients, then fold in the zucchini.
5. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
6. Let it sit for 10 minutes in the pan before removing to cool completely.

Spiced Walnut Zucchini Bread

This recipe introduces a blend of warm spices and crunchy walnuts, adding depth and texture to traditional zucchini bread.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 large eggs
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup chopped walnuts

Cooking method:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in a bowl.
3. In a separate bowl, beat eggs and brown sugar, then add oil and vanilla.
4. Combine with the flour mixture, fold in zucchini and walnuts.
5. Spread the batter in the loaf pan and bake for 50-60 minutes.
6. Cool for 10 minutes in the pan, then transfer to a wire rack.

Blueberry Zucchini Bread

Bursting with juicy blueberries, this version of zucchini bread is a delightful and healthy breakfast option or snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 cup fresh blueberries

Cooking method:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat eggs and sugar, add oil and vanilla.
4. Combine with dry ingredients, fold in zucchini and blueberries.
5. Pour batter into the loaf pan, bake for 50-60 minutes.
6. Cool for 10 minutes, remove from pan to cool completely.

Cheesy Herb Zucchini Bread

This savory variation features herbs and cheese, making it a perfect accompaniment to soups and salads.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 2 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1 1/2 cups grated zucchini
• 1 cup shredded cheddar cheese

Cooking method:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Combine flour, baking powder, baking soda, salt, oregano, basil, and garlic powder in a bowl.
3. In another bowl, mix eggs, milk, and olive oil.
4. Add wet ingredients to dry ingredients, fold in zucchini and cheddar cheese.
5. Pour into the prepared pan and bake for 50-60 minutes.
6. Cool for 10 minutes in the pan, then turn out onto a rack.

Banana Zucchini Bread

Two favorite breads combine in this banana zucchini bread, offering a naturally sweet and tender loaf.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup honey
• 1/3 cup vegetable oil
• 1 large egg
• 1 1/2 cups grated zucchini

Cooking method:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix flours, baking soda, salt, and cinnamon in a bowl.
3. Mash bananas in a separate bowl, add sugar, honey, oil, and egg.
4. Combine with dry ingredients, then gently fold in zucchini.
5. Pour batter into a loaf pan and bake for 50-60 minutes.
6. Cool for 10 minutes in the pan before transferring to a rack.

Pumpkin Zucchini Bread

This seasonal twist combines the flavors of pumpkin with zucchini for a fall-inspired loaf.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 large eggs
• 1 cup sugar
• 1/2 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 1/2 cups grated zucchini

Cooking method:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together in a bowl.
3. In another bowl, beat eggs, sugar, pumpkin puree, and oil.
4. Combine with dry ingredients and fold in zucchini.
5. Pour into the loaf pan and bake for 50-60 minutes.
6. Let cool for 10 minutes in the pan before transferring to a rack.

Coconut Zucchini Bread

Transport yourself to a tropical paradise with this coconut-infused zucchini bread that adds a unique flavor with its subtle sweetness.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 cup shredded coconut

Cooking method:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix flour, baking soda, salt, and cinnamon in a bowl.
3. In another bowl, whisk eggs and sugar, then add oil and vanilla.
4. Combine with dry ingredients, fold in zucchini and coconut.
5. Pour the batter into the loaf pan and bake for 50-60 minutes.
6. Cool in the pan for 10 minutes before transferring to a wire rack.

Carrot and Zucchini Bread

A wholesome play on a classic carrot cake, this bread combines the sweetness of carrots with the richness of zucchini.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 cup grated carrots

Cooking method:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix flour, baking soda, salt, and cinnamon in a bowl.
3. In another bowl, beat eggs and sugar, add oil and vanilla.
4. Stir the dry ingredients into the wet mixture, fold in zucchini and carrots.
5. Pour into the prepared pan, bake for 50-60 minutes.
6. Let cool in the pan for 10 minutes, then transfer to a cooling rack.