If you have fresh zucchini from your garden or the farmer’s market, you know it’s time to get baking! Zucchini bread is a fantastic way to use up this versatile vegetable. It’s easy to make, always moist, and everyone loves it.
I’ve gathered some of my favorite zucchini bread recipes for you today. From sweet and fruity to a little different, there’s a zucchini loaf here for every taste. Let’s get baking!
Jump to Recipe:
- 1. Moist Almond Flour Zucchini Bread Recipe
- 2. Moist Lemon Zucchini Bread Recipe
- 3. Moist Zucchini Cheese Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
This almond flour zucchini bread is a delicious choice if you are looking for a gluten-friendly option. It’s wonderfully moist and has a rich, nutty flavor that everyone will enjoy.
Key Ingredients & Tips for Almond Zucchini Bread
- Almond Flour Texture: Using blanched, super-fine almond flour will give you the best, lightest crumb. It helps keep the bread soft and moist.
- Squeeze Your Zucchini: Gently squeeze out any excess water from your grated zucchini. This stops your bread from becoming too wet and helps it bake evenly.
What You Need for Almond Zucchini Bread
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup brown sugar, packed
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, squeezed of excess moisture
⏱️ Time: 55 minutes🍽️ Yields: 1 loaf
How to Make Almond Flour Zucchini Bread
Step 1: Prep Oven & Dry Mix
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan. In a large mixing bowl, combine the almond flour, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together well.
Step 2: Wet Mix & Bake
In a separate bowl, whisk together the eggs, brown sugar, melted coconut oil, and vanilla extract until smooth. Stir in the grated zucchini until it’s evenly mixed. Pour the wet mixture into the dry ingredients and stir just until everything is combined. Transfer the batter into your prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let the almond flour zucchini bread cool completely on a wire rack before slicing. This helps it set properly and keeps it from crumbling.
Moist Lemon Zucchini Bread Recipe
This lemon zucchini bread is bright and refreshing, with a wonderful citrus zing in every bite. The lemon pairs beautifully with the subtle sweetness of the zucchini, making it a favorite for many.
Key Ingredients & Tips for Lemon Zucchini Bread
- Zest First: Always zest your lemons before you cut and juice them. It’s much easier to get all that fragrant zest when the lemon is still whole and firm.
- Fresh Lemon Juice: Use fresh lemon juice for the best and brightest flavor in both the bread batter and any optional lemon glaze you might want to add. Bottled juice often tastes less vibrant.
What You Need for Lemon Zucchini Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini, packed
⏱️ Time: 50 minutes🍽️ Yields: 1 loaf
How to Make Lemon Zucchini Bread
Step 1: Oven Prep & Dry Mix
Get your oven ready by preheating it to 350°F (175°C) and lightly greasing and flouring a standard loaf pan. In a big mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until they are well mixed.
Step 2: Wet Mix & Bake
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, lemon zest, and fresh lemon juice until smooth. Stir in the grated zucchini. Pour the wet mixture into the dry ingredients and stir just until everything is combined. Transfer the batter to your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
📝 Final Note
A simple lemon glaze (made with powdered sugar and a touch of lemon juice) can be drizzled over the cooled bread for an extra layer of bright, tangy flavor.
Moist Zucchini Cheese Bread Recipe
This zucchini cheese bread is a delightfully different way to enjoy zucchini. It’s a hearty bread with a delicious cheesy flavor, great on its own or alongside a meal.
Key Ingredients & Tips for Zucchini Cheese Bread
- Cheese Choice: Sharp cheddar cheese works really well in this recipe, but you can also use a mix of cheddar and Parmesan for more depth. Grate your own cheese for the freshest flavor.
- Fresh Herbs: Adding fresh herbs like chives, dill, or a little dried oregano can really boost the flavor of this cheesy bread. Stir them in when you mix in the cheese.
What You Need for Zucchini Cheese Bread
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 ½ cups grated zucchini, packed
- 1 cup shredded sharp cheddar cheese
⏱️ Time: 45 minutes🍽️ Yields: 1 loaf
How to Make Zucchini Cheese Bread
Step 1: Prep Oven & Combine Dry
Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan. In a large mixing bowl, combine the all-purpose flour, baking powder, garlic powder, onion powder, black pepper, and salt. Whisk these dry ingredients together thoroughly.
Step 2: Mix Wet & Finish Baking
In a separate bowl, beat the eggs, milk, and vegetable oil until smooth. Stir in the grated zucchini and shredded cheddar cheese. Add these wet ingredients to the dry mixture and stir until just combined. Pour the batter into your prepared loaf pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note
This zucchini cheese bread is especially good served warm, perhaps with a little butter or alongside a comforting bowl of soup.