Summer brings an abundance of zucchini, and I love finding new ways to use this versatile vegetable. If you’re looking for comforting, easy recipes that everyone will enjoy, zucchini bread is always a great choice.
I’ve gathered my favorite zucchini bread recipes here for you. From sweet fruity variations to rich spiced options, there’s a zucchini loaf for every taste. Each recipe is simple to follow, ensuring a perfectly moist outcome every time.
Jump to Recipe:
- 1. Moist Blueberry Zucchini Bread Recipe
- 2. Moist Carrot Apple Zucchini Bread Recipe
- 3. Moist Chocolate Chip Zucchini Bread Recipe
- 4. Moist Cinnamon Swirl Zucchini Bread Recipe
- 5. Moist Cinnamon Zucchini Bread In Bundt Pan
- 6. Moist Pineapple Zucchini Bread Recipe
Moist Blueberry Zucchini Bread Recipe
This bread brings together sweet blueberries and fresh zucchini for a comforting treat. It’s perfect for breakfast or a snack any time of day.
Key Ingredients & Tips
- Blueberries: Use fresh berries if you can, or frozen ones straight from the freezer.
- Zucchini: Grate your zucchini finely and pat it dry with a paper towel to avoid too much moisture.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Fresh or frozen blueberries
- Baking soda
- Ground cinnamon
- Salt
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, oil, and sugar until well combined.
Step 2: Combine Wet and Dry
In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini and blueberries.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before slicing.
📝 Final Note
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Moist Carrot Apple Zucchini Bread Recipe
This bread combines the goodness of carrots, apples, and zucchini into one delightful loaf. It’s a wonderful way to enjoy extra veggies in a sweet form.
Key Ingredients & Tips
- Carrots & Apples: Grate these finely to help them blend smoothly into the bread’s texture.
- Spices: A pinch of nutmeg alongside cinnamon adds a warm, comforting background note.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Grated carrots
- Grated apple
- Baking soda
- Ground cinnamon
- Salt
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, oil, and sugar until well combined.
Step 2: Combine Wet and Dry
In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini, carrots, and apple.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before slicing.
📝 Final Note
This bread is even better the next day as the flavors have more time to meld.
Moist Chocolate Chip Zucchini Bread Recipe
Classic chocolate chips meet garden-fresh zucchini in this irresistible bread. It’s a treat that will make everyone happy, even those who aren’t usually fans of zucchini.
Key Ingredients & Tips
- Chocolate Chips: Use your favorite type – semi-sweet, milk, or dark chocolate chips all work well.
- Flour Coating: Toss chocolate chips with a tablespoon of flour before adding to the batter to prevent them from sinking.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Semi-sweet chocolate chips
- Baking soda
- Ground cinnamon
- Salt
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, oil, and sugar until well combined.
Step 2: Combine Wet and Dry
In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini and chocolate chips.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before slicing.
📝 Final Note
A light dusting of powdered sugar on top after cooling makes for a pretty presentation.
Moist Cinnamon Swirl Zucchini Bread Recipe
This bread features a beautiful cinnamon sugar swirl running through the middle. Each slice offers a wonderful balance of sweet spice and moist texture.
Key Ingredients & Tips
- Cinnamon Swirl: Mix cinnamon and brown sugar to sprinkle over half the batter before adding the rest.
- Layering: Use a knife to gently swirl the cinnamon mixture into the batter for a nice marbled effect.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Baking soda
- Salt
- Ground cinnamon (for batter & swirl)
- Brown sugar (for swirl)
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Your Base
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, oil, and sugar. In another bowl, mix flour, baking soda, and salt. Combine wet and dry, then stir in grated zucchini.
Step 2: Create the Swirl
Pour half of the zucchini bread batter into the prepared loaf pan. In a small bowl, mix 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon. Sprinkle half of this cinnamon-sugar mixture over the batter in the pan. Add the remaining batter, then sprinkle with the rest of the cinnamon-sugar. Use a knife to gently swirl the layers.
Step 3: Bake to Perfection
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before slicing and enjoying the cinnamon surprise.
📝 Final Note
For an extra treat, drizzle with a simple glaze made from powdered sugar and a little milk after it cools.
Moist Cinnamon Zucchini Bread In Bundt Pan
This elegant zucchini bread is baked in a bundt pan, making it perfect for sharing. The cinnamon flavor runs through every bit of the moist cake-like texture.
Key Ingredients & Tips
- Bundt Pan: Grease and flour your bundt pan really well to ensure the bread releases easily.
- Cooling: Let the bread cool in the pan for about 10-15 minutes before inverting it onto a wire rack.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Baking soda
- Ground cinnamon
- Salt
- (optional: powdered sugar for dusting)
⏱️ Time: 1 hour 20 mins🍽️ Yields: 1 bundt cake (12-16 slices)
How to Make It
Step 1: Pan Prep & Wet Mix
Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan. In a large bowl, whisk eggs, oil, and sugar until creamy.
Step 2: Dry Mix & Combine
In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini.
Step 3: Bake in Bundt
Pour the batter evenly into the prepared bundt pan. Bake for 60-70 minutes, or until a wooden skewer comes out clean. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
📝 Final Note
A simple cream cheese frosting would be a delicious addition to this beautiful bundt bread.
Moist Pineapple Zucchini Bread Recipe
Sweet, juicy pineapple adds a tropical touch to classic zucchini bread. This version is extra moist and brings a delightful fruity sweetness to every bite.
Key Ingredients & Tips
- Crushed Pineapple: Drain the crushed pineapple very well to prevent the bread from becoming too watery.
- Nutmeg: A small amount of nutmeg pairs wonderfully with pineapple and zucchini flavors.
What You Need
- All-purpose flour
- Granulated sugar
- Large eggs
- Vegetable oil
- Grated zucchini
- Well-drained crushed pineapple
- Baking soda
- Ground cinnamon
- Pinch of nutmeg
- Salt
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the eggs, oil, and sugar until well combined.
Step 2: Combine Wet and Dry
In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini and well-drained crushed pineapple.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before slicing.
📝 Final Note
Top with toasted coconut flakes before serving for an extra layer of tropical goodness.