20 Delicious Healthy Zucchini Bread Recipes Nutritious

Delicious zucchini bread doesn’t have to be a guilty pleasure! Whether you’re looking for gluten-free options, vegan treats, or creative ways to use up that summer garden bounty, we’ve gathered 20 nutritious recipes that transform humble zucchini into moist, flavorful breads perfect for breakfast or snacks. Get ready to discover your new favorite healthy bake that’ll have everyone asking for seconds!

Classic Healthy Zucchini Bread with Whole Wheat Flour

Naturally sweet and moist, this zucchini bread delivers classic comfort with a healthy twist. Whole wheat flour adds nutty depth while keeping it wholesome. Grated zucchini ensures every slice stays incredibly tender.

Ingredients

For the wet ingredients:

• 2 cups grated zucchini (about 2 medium)
• 2 large eggs
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

For the dry ingredients:

• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan with coconut oil.
3. Squeeze excess moisture from grated zucchini using paper towels.
4. Whisk eggs, honey, melted coconut oil, and vanilla in a large bowl until smooth.
5. Stir in grated zucchini until fully combined.
6. In a separate bowl, whisk whole wheat flour, baking soda, baking powder, cinnamon, and salt.
7. Gradually fold dry ingredients into wet mixture until just combined—do not overmix.
8. Pour batter into prepared loaf pan and spread evenly.
9. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
10. Cool bread in pan for 10 minutes before transferring to a wire rack.

Zesty cinnamon warms each slice, while the whole wheat flour gives a hearty, satisfying crumb. Toasted and slathered with almond butter, it makes a perfect breakfast. This bread stays moist for days thanks to the zucchini—if it lasts that long.

Vegan Gluten-Free Zucchini Bread

Mornings just got better with this moist, spiced zucchini bread that happens to be vegan and gluten-free. Made with simple pantry staples, it delivers cozy flavor without any dairy or wheat. Perfect for breakfast or an afternoon snack.

Ingredients

For the dry ingredients:
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt

For the wet ingredients:
– 1 1/2 cups grated zucchini (packed)
– 1/2 cup maple syrup
– 1/3 cup melted coconut oil
– 1/4 cup unsweetened applesauce
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
3. Whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
4. In a separate bowl, combine the grated zucchini, maple syrup, melted coconut oil, applesauce, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the bread in the pan for 10 minutes before transferring to a wire rack.

Zucchini bread emerges tender and lightly sweet, with warm spice notes from cinnamon and nutmeg. Toasted slices spread with almond butter make a satisfying breakfast, or enjoy it plain with a cup of tea. It stays moist for days when stored airtight.

Low-Sugar Zucchini Bread with Almond Flour

Naturally sweet zucchini bread doesn’t need loads of sugar. This almond flour version keeps things simple and satisfying. You’ll get moist, tender slices with just a hint of sweetness.

Ingredients

For the dry ingredients:
– 2 cups almond flour
– 1/4 cup coconut sugar
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt

For the wet ingredients:
– 2 large eggs
– 1/4 cup melted coconut oil
– 1 tsp vanilla extract
– 1 1/2 cups grated zucchini, squeezed dry

Instructions

1. Preheat your oven to 350°F.
2. Line a 9×5 inch loaf pan with parchment paper.
3. Whisk almond flour, coconut sugar, baking soda, cinnamon, and salt in a large bowl.
4. Beat eggs in a separate bowl until frothy.
5. Stir melted coconut oil and vanilla into the beaten eggs.
6. Squeeze grated zucchini in a clean kitchen towel to remove excess moisture.
7. Fold the zucchini into the wet ingredients.
8. Combine wet and dry ingredients until just mixed.
9. Pour batter into the prepared loaf pan.
10. Bake at 350°F for 45-55 minutes until golden brown.
11. Test doneness by inserting a toothpick—it should come out clean.
12. Cool in the pan for 15 minutes.
13. Transfer to a wire rack to cool completely.

Really moist crumb with subtle sweetness makes this bread perfect for breakfast. The almond flour gives it a nutty depth that pairs well with coffee. Try toasting slices and topping with almond butter for extra protein.

Protein-Packed Zucchini Bread with Greek Yogurt

Grab your loaf pan because this zucchini bread delivers serious protein without sacrificing moisture. Greek yogurt keeps it incredibly tender while packing in extra nutrition. You’ll get a satisfying breakfast or snack that actually fuels your day.

Ingredients

For the wet ingredients:

• 1 ½ cups grated zucchini
• ½ cup plain Greek yogurt
• 2 large eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

For the dry ingredients:

• 1 ½ cups whole wheat flour
• ½ cup vanilla protein powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. Squeeze excess moisture from grated zucchini using paper towels. Tip: Removing liquid prevents soggy bread.
4. Whisk Greek yogurt, eggs, maple syrup, and vanilla extract in a large bowl until smooth.
5. Stir squeezed zucchini into the wet mixture.
6. Combine whole wheat flour, protein powder, baking soda, cinnamon, and salt in a separate bowl.
7. Gradually fold dry ingredients into wet ingredients until just combined. Tip: Don’t overmix to avoid tough bread.
8. Pour batter into prepared loaf pan, spreading evenly.
9. Bake at 350°F for 45-50 minutes. Tip: Check doneness by inserting a toothpick—it should come out clean.
10. Cool bread in pan for 10 minutes before transferring to a wire rack.

This bread stays remarkably moist with a tight, protein-rich crumb. The subtle cinnamon enhances zucchini’s mild sweetness perfectly. Try thick slices toasted with almond butter or crumbled over Greek yogurt for double protein power.

Paleo Zucchini Bread with Coconut Flour

Very few grain-free baked goods achieve this level of moistness and flavor. This zucchini bread uses coconut flour for a light texture and natural sweetness. It’s perfect for breakfast or a healthy snack any time of day.

Ingredients

For the wet mixture:

• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry

For the dry mixture:

• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5 inch loaf pan with coconut oil.
3. In a large bowl, whisk the 3 large eggs until frothy.
4. Add the 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla extract to the eggs.
5. Whisk until the wet ingredients are fully combined.
6. Fold in the 1 1/2 cups squeezed dry shredded zucchini. Tip: Squeezing the zucchini removes excess moisture, preventing a soggy loaf.
7. In a separate medium bowl, whisk together the 1/2 cup coconut flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
8. Add the dry ingredients to the wet ingredients.
9. Stir the batter until just combined and no dry streaks remain. Tip: Do not overmix, as coconut flour can make the bread dense.
10. Pour the batter into the prepared loaf pan.
11. Smooth the top with a spatula.
12. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: The top will be golden brown and spring back lightly when touched.
13. Let the bread cool in the pan for 10 minutes.
14. Transfer the bread to a wire rack to cool completely before slicing.

Crumbly yet moist, this bread has a subtle sweetness from the coconut and maple. Cinnamon adds a warm spice note that complements the zucchini perfectly. Consider toasting slices and topping with almond butter for an extra protein boost.

Chocolate Chip Zucchini Bread with Oats

Baking this moist quick bread transforms summer’s zucchini surplus into a delicious treat. Chocolate chips add sweetness while oats provide wholesome texture. This recipe comes together quickly with simple pantry ingredients.

Ingredients

For the wet ingredients:

• 1 ½ cups grated zucchini
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the dry ingredients:

• 1 ½ cups all-purpose flour
• ½ cup old-fashioned oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For mixing in:

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from the grated zucchini using paper towels.
3. Whisk together oil, eggs, sugar, and vanilla in a large bowl until smooth.
4. Stir in the drained zucchini until evenly distributed.
5. In a separate bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Fold in chocolate chips until evenly distributed throughout the batter.
8. Pour batter into the prepared loaf pan and spread evenly.
9. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
11. Allow the bread to cool completely before slicing, about 1 hour.

Our zucchini bread bakes up incredibly moist with a tender crumb and subtle cinnamon warmth. Chocolate chips create melty pockets throughout each slice. Overnight refrigeration firms up the texture perfectly for toasting, or serve warm with a pat of butter for ultimate indulgence.

Banana Zucchini Bread with Chia Seeds

Baking this banana zucchini bread creates a moist, nutritious treat that cleverly hides vegetables in a familiar favorite. Chia seeds add extra fiber and texture without overpowering the classic flavor. This recipe comes together quickly with simple pantry ingredients.

Ingredients

For the wet ingredients:
– 1 cup mashed ripe bananas (about 2 medium)
– 1 cup grated zucchini, squeezed dry
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract

For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 tbsp chia seeds
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan with cooking spray.
3. Squeeze excess moisture from grated zucchini using a clean kitchen towel.
4. Mash ripe bananas with a fork in a large bowl until smooth.
5. Add eggs, vegetable oil, and vanilla extract to the mashed bananas.
6. Whisk the wet ingredients together until fully combined.
7. In a separate bowl, combine flour, granulated sugar, brown sugar, chia seeds, baking soda, baking powder, salt, and cinnamon.
8. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
9. Fold in the squeezed zucchini until evenly distributed throughout the batter.
10. Pour the batter into the prepared loaf pan, spreading it evenly.
11. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
12. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
13. Let the bread cool completely before slicing.

Zucchini keeps this bread incredibly moist while bananas provide natural sweetness. The chia seeds create pleasant little pops of texture throughout each slice. Try toasting slices and spreading with cream cheese for an elevated breakfast treat.

Spiced Zucchini Bread with Cinnamon and Nutmeg

Remember that zucchini sitting in your fridge? This spiced bread transforms it into something magical. Rich with cinnamon and nutmeg, it’s perfect for breakfast or a cozy snack. Ready to bake? Let’s get started.

Ingredients

For the wet mixture:

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the dry mixture:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. Squeeze excess moisture from the grated zucchini using a clean kitchen towel. Tip: Removing moisture prevents a soggy loaf.
4. In a large bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
5. Whisk these wet ingredients until fully incorporated.
6. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
7. Gradually add the dry mixture to the wet mixture.
8. Fold gently until just combined; do not overmix. Tip: Overmixing can make the bread tough.
9. Pour the batter into the prepared loaf pan.
10. Spread the batter evenly with a spatula.
11. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
12. Cool the bread in the pan for 10 minutes.
13. Transfer the loaf to a wire rack to cool completely.

Moist and tender with a warm spice aroma, this bread stays soft for days. Enjoy a thick slice toasted with butter, or try it with a smear of cream cheese for extra richness. It also freezes beautifully for future cravings.

Lemon Zucchini Bread with Poppy Seeds

You’ve probably got zucchini piling up from the garden or farmers market. This lemon zucchini bread with poppy seeds is a bright, tender loaf that makes excellent use of summer’s bounty.

Ingredients

For the wet ingredients

• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (unpeeled)

For the dry ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons poppy seeds

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.
3. In a large bowl, whisk together 1 ½ cups granulated sugar and ¾ cup vegetable oil until fully combined.
4. Beat in 3 large eggs one at a time, mixing well after each addition.
5. Stir in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
6. Fold in 2 cups grated zucchini until evenly distributed.
7. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons poppy seeds.
8. Tip: Whisk dry ingredients well to ensure even leavening and poppy seed distribution.
9. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
10. Tip: Do not overmix—this keeps the bread tender instead of tough.
11. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: Check at 55 minutes—if the top browns too quickly, tent loosely with foil.
14. Cool the bread in the pan on a wire rack for 15 minutes.
15. Remove the bread from the pan and let it cool completely on the rack before slicing.

Crumb is moist and delicate, thanks to the zucchini, while lemon zest and poppy seeds add a zesty, nutty crunch. Consider toasting slices and serving with a dollop of lemon curd or cream cheese for an extra treat.

Apple Cinnamon Zucchini Bread

Baking this apple cinnamon zucchini bread fills your kitchen with the coziest autumn aromas. This moist quick bread combines sweet apple chunks with warm spices and shredded zucchini for extra tenderness. It’s perfect for breakfast or an afternoon snack.

Ingredients

• For the wet mixture:
  • 2 cups grated zucchini (unpeeled)
  • 1 cup peeled and diced apple
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• For the dry mixture:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan with non-stick spray.
3. Grate 2 cups of zucchini using the large holes of a box grater.
4. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
5. Peel and dice 1 cup of apple into 1/4-inch pieces.
6. In a large bowl, whisk together 1/2 cup vegetable oil, 1/2 cup granulated sugar, and 1/2 cup brown sugar until combined.
7. Add 2 eggs and 1 tsp vanilla extract to the oil mixture, whisking until smooth.
8. Fold in the grated zucchini and diced apple.
9. In a separate bowl, whisk 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt.
10. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
11. Pour the batter into the prepared loaf pan, spreading it evenly.
12. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
13. Cool the bread in the pan on a wire rack for 15 minutes.
14. Remove the bread from the pan and let it cool completely on the rack.

Expect a moist, tender crumb with pockets of soft apple and subtle zucchini freshness. Each slice offers warm cinnamon spice balanced by natural sweetness. Enjoy it toasted with butter, or top with cream cheese for extra richness.

Carrot Zucchini Bread with Walnuts

Ready for a moist, nutty quick bread that makes the most of seasonal produce? This carrot zucchini bread with walnuts delivers tender texture and warm spice notes in every slice. Rustle up this easy loaf for breakfast or snacking.

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp salt

For the wet ingredients:
– 2 large eggs
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 1 tsp vanilla extract

For mixing in:
– 1 cup grated carrots
– 1 cup grated zucchini, squeezed dry
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt in a medium bowl.
4. Beat 2 large eggs in a separate large bowl until frothy.
5. Add 3/4 cup granulated sugar to the eggs and whisk until combined.
6. Pour in 1/2 cup vegetable oil and 1 tsp vanilla extract, then mix until smooth.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
8. Fold in 1 cup grated carrots, 1 cup grated zucchini (squeezed dry to prevent sogginess), and 1/2 cup chopped walnuts.
9. Spread the batter evenly into the prepared loaf pan.
10. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the bread in the pan for 10 minutes before transferring to a wire rack.
12. Let the bread cool completely before slicing for neat pieces.

Golden and fragrant, this bread boasts a moist crumb from the zucchini and subtle sweetness from the carrots. Toasted slices with a smear of cream cheese make a delightful breakfast, while warm servings with vanilla ice cream transform it into dessert.

Pumpkin Zucchini Bread with Maple Syrup

You probably have extra zucchini and pumpkin puree sitting around. This moist quick bread combines both with cozy spices and maple sweetness. Perfect for breakfast or an afternoon snack.

Ingredients

For the wet ingredients:

• 1 cup pumpkin puree
• 1 cup grated zucchini, squeezed dry
• 3/4 cup maple syrup
• 2 large eggs
• 1/3 cup vegetable oil

For the dry ingredients:

• 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

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. In a large bowl, whisk together the pumpkin puree, grated zucchini, maple syrup, eggs, and vegetable oil until fully combined.
4. In a separate medium bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
5. Tip: Whisking dry ingredients separately prevents overmixing later, which can make the bread tough.
6. Pour the dry ingredients into the wet ingredients.
7. Gently fold the mixture with a spatula until just combined and no dry flour remains.
8. Tip: Do not overmix—a few small lumps are fine for a tender crumb.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Check at 55 minutes—if the top browns too quickly, tent it loosely with foil.
12. Remove the pan from the oven and let the bread cool in the pan for 15 minutes.
13. Transfer the bread to a wire rack to cool completely before slicing.

Resulting in a dense, moist crumb with subtle vegetable sweetness. The maple syrup adds a warm depth that pairs beautifully with the spices. Try it toasted with a smear of cream cheese or as a base for French toast.

Blueberry Zucchini Bread with Flaxseeds

Kickstart your baking with this moist, nutrient-packed quick bread that transforms summer zucchini into a sweet treat. Keep it simple with straightforward ingredients that deliver big flavor and texture. Fresh blueberries and flaxseeds add bursts of fruitiness and nutty crunch throughout each slice.

Ingredients

– For the dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup ground flaxseeds
– For the wet ingredients: 2 large eggs, 1/2 cup vegetable oil, 1 cup granulated sugar, 1 tsp vanilla extract, 1 1/2 cups grated zucchini (unpeeled, moisture squeezed out)
– For folding in: 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 cup ground flaxseeds until fully combined.
3. In a large bowl, beat 2 large eggs with a whisk until frothy.
4. Add 1/2 cup vegetable oil, 1 cup granulated sugar, and 1 tsp vanilla extract to the eggs, whisking vigorously for 1 minute until smooth and slightly thickened.
5. Fold in 1 1/2 cups grated zucchini (squeezed dry with paper towels to prevent a soggy loaf) until just incorporated.
6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until no flour streaks remain (do not overmix).
7. Gently fold in 1 cup fresh blueberries (tossed lightly in 1 tbsp of the flour mixture to prevent sinking) until evenly distributed.
8. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
9. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean (check at 55 minutes to avoid overbaking).
10. Cool the bread in the pan on a wire rack for 15 minutes, then turn it out to cool completely before slicing.

Bursting with juicy blueberries and subtle earthy notes from flaxseeds, this bread stays incredibly moist thanks to the zucchini. Serve thick slices toasted with a smear of cream cheese for breakfast, or enjoy it as a wholesome afternoon snack with a drizzle of honey.

Almond Butter Zucchini Bread

Let’s bake almond butter zucchini bread that’s moist and protein-packed. This quick bread swaps traditional fats for creamy almond butter. You’ll love how the zucchini keeps it tender for days.

Ingredients

For the wet ingredients:
– 1 cup almond butter
– 2 large eggs
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 1 1/2 cups shredded zucchini (unpeeled, moisture squeezed out)

For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly.
3. Squeeze excess moisture from shredded zucchini using a clean kitchen towel. Tip: Removing moisture prevents soggy bread.
4. Whisk almond butter, eggs, maple syrup, and vanilla extract in a large bowl until smooth.
5. Stir squeezed zucchini into the wet mixture.
6. In a separate bowl, combine all-purpose flour, baking soda, salt, and cinnamon.
7. Fold dry ingredients into wet ingredients just until no flour streaks remain. Tip: Overmixing creates tough bread.
8. Pour batter into the prepared loaf pan, spreading it evenly.
9. Bake at 350°F for 50-60 minutes. Tip: Check doneness by inserting a toothpick—it should come out clean.
10. Cool bread in the pan for 15 minutes.
11. Transfer bread to a wire rack to cool completely before slicing.
12. Slice and serve.

A moist, dense crumb with subtle sweetness from maple syrup shines here. Toasted slices spread with extra almond butter make a hearty breakfast. This bread stays tender for up to four days when wrapped tightly.

Double Chocolate Zucchini Bread with Cocoa

Zucchini bread gets a decadent upgrade with this double chocolate version. Cocoa powder and chocolate chips create rich flavor while shredded zucchini keeps it moist. This quick bread comes together easily for a satisfying treat.

Ingredients

For the dry ingredients:
– 1 ¾ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt

For the wet ingredients:
– 2 large eggs
– ¾ cup granulated sugar
– ½ cup vegetable oil
– 1 tsp vanilla extract

For mixing in:
– 1 ½ cups shredded zucchini (unpeeled)
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan with cooking spray.
3. Whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
4. Beat 2 eggs, ¾ cup sugar, ½ cup oil, and 1 tsp vanilla in a large bowl until smooth.
5. Stir the dry ingredients into the wet ingredients until just combined.
6. Fold in 1 ½ cups shredded zucchini and 1 cup chocolate chips.
7. Spread batter evenly into the prepared pan.
8. Bake at 350°F for 55-65 minutes until a toothpick inserted in center comes out clean.
9. Cool in pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing.

Dense and fudgy, this bread delivers intense chocolate flavor balanced by zucchini’s moisture. The semi-sweet chips provide melty pockets throughout each slice. Serve warm with vanilla ice cream for an elevated dessert or enjoy thick slices with morning coffee.

Oatmeal Zucchini Bread with Raisins

Mornings just got better with this hearty oatmeal zucchini bread. Moist, subtly sweet, and packed with wholesome ingredients, it’s perfect for breakfast or a snack. Raisins add natural sweetness while zucchini keeps it tender.

Ingredients

– For the dry ingredients:
1 ½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp salt
– For the wet ingredients:
2 large eggs
¾ cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
1 cup grated zucchini (squeezed dry)
– For mixing in:
½ cup raisins

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly with oil or butter.
3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned oats, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, and ½ tsp salt until fully combined.
4. In a large bowl, beat 2 large eggs with ¾ cup granulated sugar until pale and slightly thickened, about 2 minutes.
5. Slowly pour in ½ cup vegetable oil while continuing to beat the egg mixture.
6. Stir in 1 tsp vanilla extract and 1 cup grated zucchini (squeezed dry to prevent a soggy loaf).
7. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
8. Fold in ½ cup raisins evenly throughout the batter.
9. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
10. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the bread in the pan on a wire rack for 15 minutes.
12. Remove the bread from the pan and let it cool completely on the wire rack before slicing.

Warm slices reveal a soft, dense crumb with chewy oats and bursts of raisin sweetness. Toasted and slathered with cream cheese or almond butter, it makes a satisfying breakfast. The zucchini ensures it stays moist for days, ideal for make-ahead meals.

Savory Herb Zucchini Bread with Parmesan

Hear me out: this isn’t your sweet zucchini bread. Savory Herb Zucchini Bread with Parmesan delivers garden-fresh flavor in every slice, perfect for breakfast or alongside soup.

Ingredients

For the wet mixture:
– 2 cups grated zucchini (about 1 medium)
– 2 large eggs
– 1/2 cup olive oil
– 1/4 cup buttermilk
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
– 1 tablespoon chopped fresh oregano

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan. 2. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture—this prevents a soggy loaf. 3. Whisk eggs, olive oil, and buttermilk in a large bowl until fully combined. 4. Stir squeezed zucchini into the wet mixture. 5. In a separate bowl, whisk flour, baking powder, salt, and pepper. 6. Gently fold dry ingredients into wet ingredients until just combined—overmixing creates a tough texture. 7. Fold in Parmesan, basil, and oregano. 8. Pour batter into prepared pan and smooth the top. 9. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. 10. Cool in pan for 10 minutes, then transfer to a wire rack. Resist slicing while warm—it firms up as it cools for cleaner cuts. Ready for a savory twist? The bread stays moist from the zucchini, with herby notes and a subtle Parmesan sharpness. Try thick slices toasted with a fried egg, or cube and toast for croutons on salads.

Zucchini Bread Muffins with Honey Drizzle

A moist, spiced quick bread in convenient muffin form. These zucchini-packed treats get a sweet finish with honey drizzle. Perfect for breakfast or snacks.

Ingredients

For the muffins:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 2 large eggs
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 1/2 cups grated zucchini (unpeeled)

For the honey drizzle:
– 1/4 cup honey
– 1 tbsp milk

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
3. Beat eggs, sugar, oil, and vanilla in a large bowl until smooth.
4. Squeeze excess moisture from grated zucchini using paper towels.
5. Stir dry ingredients into wet ingredients until just combined.
6. Fold in grated zucchini until evenly distributed.
7. Divide batter evenly among muffin cups, filling each 3/4 full.
8. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool muffins in pan for 5 minutes, then transfer to a wire rack.
10. Whisk honey and milk in a small bowl until smooth.
11. Drizzle honey mixture over cooled muffins.

Undeniably moist with warm spice notes, these muffins stay tender for days. The honey glaze adds floral sweetness that complements the earthy zucchini. Serve warm with coffee or pack for afternoon energy boosts.

Zucchini Bread with Coconut and Pineapple

Let’s bake a tropical twist on classic zucchini bread. Loaded with shredded zucchini, sweet pineapple, and shredded coconut, this quick bread delivers moist texture and bright flavor. Perfect for breakfast or snacking, it comes together in one bowl.

Ingredients

For the wet ingredients:
– 2 cups grated zucchini (about 2 medium)
– 1/2 cup crushed pineapple, drained
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract

For the dry 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 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
3. In a large bowl, whisk together the zucchini, pineapple, sugar, oil, eggs, and vanilla until well combined.
4. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
5. Tip: Whisk dry ingredients thoroughly to ensure even leavening throughout the bread.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Fold in the shredded coconut until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Tip: Tap the pan gently on the counter to remove any large air bubbles.
10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Check for doneness at 55 minutes to prevent overbaking—the top should be golden brown.
12. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll love the moist, tender crumb studded with chewy coconut and juicy pineapple bits. The zucchini keeps it incredibly soft while adding subtle freshness. Try slicing and toasting it lightly, then spreading with cream cheese or coconut butter for an extra treat.

Zucchini Bread with Sunflower Seeds and Dates

A moist, subtly sweet quick bread that transforms humble zucchini into something special. Sunflower seeds add satisfying crunch while dates provide natural sweetness. This recipe comes together quickly for a perfect breakfast or snack.

Ingredients

For the wet ingredients:
– 2 cups grated zucchini (about 2 medium)
– 3/4 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract

For the dry ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp salt

For mixing in:
– 1/2 cup chopped dates
– 1/4 cup sunflower seeds

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Grate 2 medium zucchini using the large holes of a box grater.
3. Squeeze the grated zucchini firmly in a clean kitchen towel to remove excess moisture.
4. In a large bowl, whisk together 3/4 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until well combined.
5. Stir in the squeezed zucchini until evenly distributed.
6. In a separate bowl, whisk 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
8. Fold in 1/2 cup chopped dates and 1/4 cup sunflower seeds.
9. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
11. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
12. Let the bread cool completely before slicing, about 2 hours.

Crumbly yet moist, this zucchini bread offers a delightful contrast between the tender crumb and crunchy sunflower seeds. The dates melt into sweet pockets throughout each slice. Consider toasting thick slices and spreading with cream cheese for an elevated breakfast treat.

Summary

Looking for wholesome baking inspiration? This collection proves zucchini bread can be both nutritious and absolutely delicious. We hope you found a new favorite among these 20 creative recipes! Give one a try this weekend, and let us know which you loved most in the comments below. Don’t forget to share this roundup on Pinterest so fellow home cooks can discover these healthy treats too.