Zucchini bread is one of those magical recipes that turns humble garden zucchini into a moist, flavorful, and downright irresistible treat. Whether you like it sweet, savory, spiced, or even gluten-free, there’s a zucchini bread for every craving.
In this guide, we’ll explore 10 delicious zucchini bread recipes—from classic versions to creative twists—so you can find the perfect loaf for breakfast, snacks, or dessert. We’ll also share tips for keeping your bread moist, how to store it, and variations you can try.
Why Bake Zucchini Bread?
Before we jump into the recipes, let’s appreciate why zucchini bread is so popular:
- Naturally moist – Zucchini adds incredible moisture without making the bread soggy.
- Nutrient boost – Packed with vitamin C, potassium, and fiber.
- Versatile – Works well with spices, fruits, nuts, chocolate, or even cheese.
- Freezer-friendly – Make it once, enjoy it for weeks.
1. Classic Moist Zucchini Bread
Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 55 minutes
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchini, skin on)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Fold in grated zucchini (no need to squeeze out all the liquid).
- Gradually mix dry ingredients into wet until just combined.
- Pour batter into the pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Tip: For extra flavor, add 1/2 cup chopped walnuts or pecans.
2. Chocolate Chip Zucchini Bread
Servings: 10 slices
Prep Time: 15 minutes
Bake Time: 55 minutes
Ingredients:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C).
- Whisk flour, baking soda, baking powder, cinnamon, and salt.
- Beat sugars, oil, eggs, and vanilla in another bowl.
- Fold in zucchini, then dry ingredients.
- Stir in chocolate chips.
- Bake in a greased loaf pan for 50–55 minutes.
Variation: Swap semisweet chips for white chocolate for a sweeter flavor.
3. Lemon Zucchini Bread with Glaze
Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 50 minutes
Ingredients:
For Bread:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2/3 cup sugar
- 2 large eggs
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 tsp vanilla extract
For Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat oil, sugar, eggs, lemon juice, zest, and vanilla.
- Fold in zucchini, then dry ingredients.
- Bake 50 minutes, cool, then drizzle with glaze.
4. Cinnamon Swirl Zucchini Bread
Ingredients:
- Basic zucchini bread batter (from Recipe #1)
- 1/3 cup sugar + 1 tbsp cinnamon (for swirl)
Instructions:
- Pour half the batter into the loaf pan.
- Sprinkle cinnamon sugar mixture evenly.
- Top with remaining batter, swirl gently with a knife.
- Bake as per the classic recipe.
Result: A sweet cinnamon ribbon through the loaf.
5. Gluten-Free Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla
Instructions:
Follow the same method as the classic recipe, adjusting baking time if needed.
6. Double Chocolate Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 1 cup chocolate chips
Instructions:
Prepare as per the chocolate chip version, but whisk cocoa powder into the flour before mixing.
7. Healthy Whole Wheat Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup honey or maple syrup
- 1/3 cup olive oil
- 2 eggs
- 1 tsp vanilla
Instructions:
Mix wet and dry separately, then combine. Bake for about 55 minutes.
8. Savory Cheese & Herb Zucchini Bread
Ingredients:
- 2 cups grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheddar
- 1/4 cup parmesan
- 2 tbsp chopped fresh herbs (parsley, basil, or chives)
- 2 eggs
- 1/2 cup milk
- 1/3 cup olive oil
Instructions:
- Preheat oven to 350°F (175°C).
- Whisk flour, baking powder, salt, pepper.
- In another bowl, beat eggs, milk, and oil.
- Fold in zucchini, cheese, herbs.
- Combine wet and dry.
- Bake 50–55 minutes.
9. Carrot & Zucchini Bread
Ingredients:
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla
Instructions:
Prepare like the classic recipe, folding in zucchini and carrot together.
10. Vegan Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup coconut sugar
- 1/3 cup coconut oil (melted)
- 1/3 cup unsweetened applesauce
- 1/4 cup plant-based milk
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F.
- Mix dry ingredients in one bowl, wet in another.
- Combine, fold in zucchini.
- Bake 50–55 minutes.
Tips for Perfect Zucchini Bread Every Time
- Grate fine for a smoother texture, coarse for more visible zucchini flecks.
- Don’t overmix – this keeps the loaf soft.
- Check early – ovens vary, so start checking at 45 minutes.
- Store right – wrap tightly and keep at room temperature for 2–3 days or refrigerate for up to a week.
- Freeze – wrap slices individually for grab-and-go snacks.
Serving Ideas
- Spread with cream cheese for breakfast.
- Add a drizzle of honey for dessert.
- Pair savory versions with soup or salad.
Final Thoughts
Zucchini bread is one of the most versatile bakes you can make—perfect for using up summer zucchini, satisfying sweet cravings, or even sneaking in some veggies for picky eaters. With these 10 zucchini bread recipes, you’ll never run out of ideas, whether you want indulgent chocolate swirls or a healthy whole wheat loaf.
