Summer means lots of zucchini, and if you’re like me, you’re always looking for new ways to use it. Zucchini bread is a classic for a reason – it’s simple, comforting, and incredibly moist. I love how it adds a subtle earthiness and amazing texture to baked goods.
I’ve gathered my favorite zucchini bread recipes here, each with a unique flavor. Whether you like fruit, chocolate, or warm spices, you’ll find a recipe you enjoy. Get ready to bake some seriously good zucchini bread!
Jump to Recipe:
- 1. Moist Apple Zucchini Bread Recipe
- 2. Moist Blueberry Zucchini Bread Recipe
- 3. Moist Chocolate Chip Zucchini Bread Recipe
- 4. Moist Chocolate Zucchini Bread Recipe
- 5. Moist Cinnamon Swirl Zucchini Bread Recipe
- 6. Moist Cinnamon Zucchini Bread In A Bundt Pan
- 7. Moist Gluten Free Chocolate Zucchini Bread Recipe
- 8. Moist Pineapple Zucchini Bread Recipe
Moist Apple Zucchini Bread Recipe for Fall
This bread brings together the best of crisp apples and tender zucchini. You get a delightful sweetness and soft texture in every slice, perfect for a treat.
Key Ingredients & Tips for Apple Zucchini Bread
- Apple Choice: Use firm, sweet-tart apples like Honeycrisp or Granny Smith for the best flavor and texture.
- Zucchini Prep: Grate your zucchini and lightly pat it dry with paper towels to avoid a soggy bread.
- Warm Spices: A touch of cinnamon and nutmeg really makes the apple and zucchini flavors pop.
What You Need for Apple Zucchini Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 cup grated apple (about 1 medium)
⏱️ Time: 15 mins prep, 50-60 mins bake🍽️ Yields: 1 loaf
How to Make Apple Zucchini Bread
Step 1: Get Ready and Mix Wet Stuff
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan. In a large bowl, mix together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until everything is smooth and well combined.
Step 2: Add Dry Ingredients and Bake
Add the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to the wet ingredients. Mix just until combined; do not overmix. Gently fold in the grated zucchini and grated apple. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note
Let your apple zucchini bread cool completely on a wire rack before slicing. This helps it set properly and tastes even better!
Moist Blueberry Zucchini Bread Recipe with Fresh Berries
Bright blueberries pair wonderfully with the hidden zucchini in this sweet bread. It’s a fantastic way to enjoy summer flavors in a comforting loaf.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Blueberry Prep: Toss fresh blueberries lightly in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Zucchini’s Role: The zucchini adds moisture and tenderness without being noticeable in taste.
- Lemon Zest: A little lemon zest really brightens the blueberry flavor in this bread.
What You Need for Blueberry Zucchini Bread
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 cup fresh blueberries
- 1 tablespoon lemon zest (optional)
⏱️ Time: 15 mins prep, 50-60 mins bake🍽️ Yields: 1 loaf
How to Make Blueberry Zucchini Bread
Step 1: Prepare and Cream Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk.
Step 2: Combine and Bake with Blueberries
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini and lemon zest (if using). Gently fold in the fresh blueberries. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
Allow this blueberry zucchini bread to cool completely before slicing. This helps keep the blueberries from smushing and the slices neat.
Moist Chocolate Chip Zucchini Bread Recipe for Sweet Cravings
For those who love chocolate, this bread is for you! Sweet chocolate chips melt into a super moist zucchini bread, creating a delightful treat for any time of day.
Key Ingredients & Tips for Chocolate Chip Zucchini Bread
- Chocolate Type: Use your favorite chocolate chips! Semi-sweet or milk chocolate work well here.
- Moisture Control: The zucchini helps keep this bread incredibly moist, so no need to worry about it drying out.
- Optional Topping: Sprinkle a few extra chocolate chips on top before baking for a pretty finish.
What You Need for Chocolate Chip Zucchini Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 cup semi-sweet chocolate chips
⏱️ Time: 15 mins prep, 45-55 mins bake🍽️ Yields: 1 loaf
How to Make Chocolate Chip Zucchini Bread
Step 1: Mix Dry and Wet Batter
Preheat your oven to 350°F (175°C) and prepare a loaf pan with grease and flour. In a bowl, whisk together the flour, baking soda, salt, and cinnamon. In another large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 2: Combine and Bake with Chocolate Chips
Pour the dry ingredients into the wet mixture and mix until just combined. Fold in the grated zucchini and then the chocolate chips until they are evenly distributed. Pour the batter into your prepared pan and bake for 45-55 minutes, or until a wooden skewer comes out clean.
📝 Final Note
This chocolate chip zucchini bread is best enjoyed after it has cooled a bit, letting the chocolate set. It stores well in an airtight container for a few days.
Moist Chocolate Zucchini Bread Recipe for Dark Chocolate Lovers
Rich chocolate flavor meets the incredible moistness of zucchini in this easy bread. It’s almost like eating cake, but still great for breakfast or a snack.
Key Ingredients & Tips for Chocolate Zucchini Bread
- Cocoa Powder: Use unsweetened cocoa powder to get a deep, intense chocolate flavor.
- Shredded Zucchini: You won’t taste the zucchini, but it’s key for the bread’s amazing moist texture.
- Coffee Boost: A tiny bit of instant coffee or espresso powder can enhance the chocolate flavor without making it taste like coffee.
What You Need for Chocolate Zucchini Bread
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- Optional: 1/2 cup chocolate chips for extra chocolate
⏱️ Time: 15 mins prep, 50-60 mins bake🍽️ Yields: 1 loaf
How to Make Chocolate Zucchini Bread
Step 1: Prep and Mix the Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 2: Combine and Bake to Perfection
Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini until evenly distributed. If using, fold in chocolate chips. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
📝 Final Note
This chocolate zucchini bread freezes well. Wrap slices tightly in plastic wrap and then foil, and they’ll be good for up to 3 months.
Moist Cinnamon Swirl Zucchini Bread Recipe for Spiced Goodness
Warm cinnamon sugar swirled through moist zucchini bread creates a cozy flavor. This recipe is perfect for breakfast or with a cup of coffee.
Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread
- Cinnamon Swirl: Don’t skip the cinnamon sugar swirl! It adds both flavor and a pretty visual effect.
- Gentle Mixing: Be careful not to overmix the batter to keep the bread tender.
- Even Distribution: Make sure your zucchini is evenly grated for consistent moisture throughout the loaf.
What You Need for Cinnamon Swirl Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- **For the Swirl:** 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
⏱️ Time: 15 mins prep, 50-60 mins bake🍽️ Yields: 1 loaf
How to Make Cinnamon Swirl Zucchini Bread
Step 1: Prep and Mix Batter
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, whisk the oil, sugar, eggs, and vanilla until smooth.
Step 2: Add Zucchini, Swirl, and Bake
Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini. Pour half of the batter into the prepared loaf pan. In a small bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon for the swirl. Sprinkle half of this mixture over the batter in the pan. Add the remaining batter, then sprinkle with the rest of the cinnamon sugar. Using a knife, gently swirl the cinnamon sugar into the top layer of batter. Bake for 50-60 minutes, or until a wooden skewer comes out clean.
📝 Final Note
A simple glaze made from powdered sugar and milk can be drizzled over the cooled bread for extra sweetness, if you like.
Moist Cinnamon Zucchini Bread In A Bundt Pan for Presentation
This beautiful bundt cake version of zucchini bread is perfect for sharing. It has warm cinnamon spice and a perfectly moist crumb from the zucchini.
Key Ingredients & Tips for Bundt Zucchini Bread
- Bundt Pan Prep: Thoroughly grease and flour your bundt pan. This is very important to prevent sticking.
- Cinnamon Flavor: Use good quality ground cinnamon for the best aromatic results.
- Cooling Time: Let the bundt bread cool in the pan for 10-15 minutes before inverting it onto a wire rack.
What You Need for Bundt Cinnamon Zucchini Bread
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1/2 cup buttermilk (or milk with 1/2 tbsp lemon juice)
⏱️ Time: 20 mins prep, 60-70 mins bake🍽️ Yields: 1 bundt cake (12-16 servings)
How to Make Bundt Cinnamon Zucchini Bread
Step 1: Get Your Pan Ready and Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Step 2: Combine Wet, Add Dry, and Bake
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry. Mix until just combined. Fold in the grated zucchini. Pour the batter into your prepared bundt pan and bake for 60-70 minutes, or until a wooden skewer comes out clean.
📝 Final Note
For an extra touch, dust the cooled bundt bread with powdered sugar or drizzle with a simple vanilla glaze.
Moist Gluten Free Chocolate Zucchini Bread Recipe for Everyone
Enjoy a delicious chocolate zucchini bread that’s also gluten-free! This version is just as moist and flavorful as the original, making it a great option for guests.
Key Ingredients & Tips for GF Chocolate Zucchini Bread
- Gluten-Free Flour: Use a good quality 1:1 gluten-free baking flour blend for the best results.
- Extra Moistness: Zucchini naturally helps gluten-free breads stay super moist and tender.
- Chocolate Punch: Dark cocoa powder gives this bread a rich, deep chocolate flavor that everyone will love.
What You Need for GF Chocolate Zucchini Bread
- 1 3/4 cups 1:1 gluten-free baking flour blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- Optional: 1/2 cup gluten-free chocolate chips
⏱️ Time: 15 mins prep, 50-60 mins bake🍽️ Yields: 1 loaf
How to Make Gluten Free Chocolate Zucchini Bread
Step 1: Mix Dry and Wet Ingredients
Preheat your oven to 350°F (175°C) and prepare a loaf pan with grease and gluten-free flour. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 2: Combine Batter and Bake
Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini and optional chocolate chips until evenly distributed. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
📝 Final Note
Make sure all your ingredients are specifically labeled gluten-free if you need to avoid gluten completely for dietary reasons.
Moist Pineapple Zucchini Bread Recipe with Tropical Flavor
Bring a little sunshine to your table with this pineapple zucchini bread. The sweet, tangy pineapple adds a tropical touch and extra moisture to every bite.
Key Ingredients & Tips for Pineapple Zucchini Bread
- Crushed Pineapple: Use well-drained crushed pineapple to prevent the bread from becoming too wet.
- Coconut Flakes: A handful of shredded coconut can boost the tropical feel.
- Nutty Addition: Walnuts or pecans are a great crunchy addition that pairs well with pineapple.
What You Need for Pineapple Zucchini Bread
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 (8 ounce) can crushed pineapple, well-drained
- Optional: 1/2 cup chopped walnuts or pecans
⏱️ Time: 15 mins prep, 55-65 mins bake🍽️ Yields: 1 loaf
How to Make Pineapple Zucchini Bread
Step 1: Prepare Oven and Mix Ingredients
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 2: Combine, Add Fruit, and Bake
Add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini, well-drained crushed pineapple, and optional nuts until everything is evenly distributed. Pour the batter into your prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note
This pineapple zucchini bread is wonderfully moist on its own, but a cream cheese frosting would be a delicious addition once it’s fully cooled.
