If your garden is overflowing with zucchini, or you just love a good quick bread, you are in the right place! I have gathered my absolute favorite moist zucchini bread recipes that are perfect for any time of day. These recipes are all about using that fresh zucchini to create incredibly tender, flavorful loaves.
From classic additions like chocolate chips and cinnamon to unique blends with almond flour or pineapple, there’s a zucchini bread here for everyone. I know you’ll find a new go-to recipe among these options. Let’s get baking!
Jump to Recipe:
- 1. Moist Almond Flour Zucchini Bread Recipe
- 2. Moist Apple Zucchini Bread Recipe
- 3. Moist Blueberry Zucchini Bread Recipe
- 4. Moist Carrot Apple Zucchini Bread Recipe
- 5. Moist Chocolate Chip Zucchini Bread Recipe
- 6. Moist Chocolate Zucchini Bread Recipe
- 7. Moist Cinnamon Swirl Zucchini Bread Recipe
- 8. Moist Gluten Free Chocolate Zucchini Bread Recipe
- 9. Moist Lemon Zucchini Bread Recipe
- 10. Moist Pineapple Zucchini Bread Recipe
- 11. Moist Snickerdoodle Zucchini Bread Recipe
- 12. Moist Zucchini Banana Bread Recipe
- 13. Pioneer Woman’s Zesty Lemon Zucchini Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
This zucchini bread uses almond flour for a wonderful, tender texture and a slightly nutty flavor. It’s a fantastic way to enjoy a classic quick bread with a different twist.
Key Ingredients & Tips for Almond Zucchini Bread
- Almond Flour: This makes your zucchini bread very soft and gives it a nice nutty taste. It also helps keep the bread moist.
- Shredded Zucchini: Make sure to squeeze out extra water from your zucchini before adding it to the batter to prevent a soggy loaf.
What You Need
- Almond flour
- Granulated sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Baking soda and salt
- Cinnamon
⏱️ Time: 1 hour🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare and Mix Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine the almond flour, sugar, baking soda, salt, and cinnamon, mixing well.
Step 2: Combine Wet and Bake
In a separate bowl, whisk together the eggs and oil. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the shredded zucchini. Pour the batter into your prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
📝 Final Note
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely. This prevents it from falling apart.
Moist Apple Zucchini Bread Recipe
Combining the sweetness of apples with the subtle zucchini makes this bread extra moist and flavorful. It’s like a warm hug in loaf form, perfect for breakfast or a snack.
Key Ingredients & Tips for Apple Zucchini Bread
- Granny Smith Apples: Use firm, tart apples like Granny Smiths for the best flavor balance with the sweet zucchini.
- Ground Cinnamon: A generous dash of cinnamon really brings out the warm, comforting flavors of apple and zucchini.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Diced apples
- Baking soda, salt, and cinnamon
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep and Dry Ingredient Mix
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon until everything is evenly combined.
Step 2: Combine Wet Ingredients and Bake
In a separate bowl, beat the eggs and oil. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the shredded zucchini and diced apples. Transfer the batter to the prepared pan and bake for 60-70 minutes, or until a wooden skewer comes out clean.
📝 Final Note
For extra flavor, sprinkle some oats or chopped nuts on top before baking. This adds a nice texture to your apple zucchini bread.
Moist Blueberry Zucchini Bread Recipe
This blueberry zucchini bread is packed with juicy berries and grated zucchini, making it incredibly moist and fruity. It’s a wonderful treat for brunch or dessert.
Key Ingredients & Tips for Blueberry Zucchini Bread
- Fresh Blueberries: Gently fold in your blueberries at the very end to prevent them from bursting too much and coloring the whole batter.
- Lemon Zest: A little lemon zest really brightens the blueberry and zucchini flavors beautifully in this bread.
What You Need
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Fresh blueberries
- Baking soda and salt
- Vanilla extract
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Get Ready and Mix Dry
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, combine the flour, sugar, baking soda, and salt.
Step 2: Add Wet, Zucchini, Berries, and Bake
In another bowl, whisk eggs, oil, and vanilla extract. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini and blueberries. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Tossing blueberries with a spoonful of flour before adding them to the batter helps prevent them from sinking to the bottom.
Moist Carrot Apple Zucchini Bread Recipe
This bread is a triple threat of deliciousness, blending carrots, apples, and zucchini for incredible moisture and flavor. It’s a healthy-ish treat you’ll love.
Key Ingredients & Tips for Carrot Apple Zucchini Bread
- Carrots and Apples: Shredding or finely dicing these vegetables helps them blend seamlessly into the bread and adds to the moist texture.
- Warm Spices: A mix of cinnamon, nutmeg, and a pinch of cloves will elevate the comforting taste of this vegetable-filled bread.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Vegetable oil
- Shredded zucchini, carrots, and apples
- Baking soda, salt, cinnamon, and nutmeg
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Oven Prep and Dry Mix
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix together the flour, sugars, baking soda, salt, cinnamon, and nutmeg.
Step 2: Combine Wet and Bake with Veggies
In another bowl, whisk eggs and oil. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini, carrots, and apples. Pour into the prepared pan and bake for 65-75 minutes, or until a toothpick comes out clean.
📝 Final Note
You can add a cream cheese frosting once cooled for an extra special treat with this moist carrot apple zucchini bread.
Moist Chocolate Chip Zucchini Bread Recipe
Everyone loves chocolate chips, and they are perfect in this moist zucchini bread. This recipe is a family favorite and a great way to use up garden zucchini.
Key Ingredients & Tips for Chocolate Chip Zucchini Bread
- Chocolate Chips: Use your favorite kind—milk, semi-sweet, or dark chocolate chips all work well in this bread.
- Vanilla Extract: A good quality vanilla extract enhances the chocolate flavor and adds depth to the overall taste of your bread.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Chocolate chips
- Baking soda, salt, and vanilla extract
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugars, baking soda, and salt.
Step 2: Add Wet, Zucchini, Chocolate Chips, and Bake
In a separate bowl, whisk eggs, oil, and vanilla extract. Add wet ingredients to dry, mixing until just combined. Fold in the shredded zucchini and chocolate chips. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
You can add a handful of chopped nuts like walnuts or pecans for extra crunch in your chocolate chip zucchini bread.
Moist Chocolate Zucchini Bread Recipe
For the true chocolate lovers, this moist chocolate zucchini bread is rich, dark, and wonderfully decadent. The zucchini melts away, leaving pure chocolate goodness.
Key Ingredients & Tips for Chocolate Zucchini Bread
- Cocoa Powder: Use good quality unsweetened cocoa powder for a deep chocolate flavor that makes this bread so rich.
- Coffee or Espresso Powder: A small amount (1-2 teaspoons) of instant coffee or espresso powder will deepen the chocolate flavor without making the bread taste like coffee.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Unsweetened cocoa powder
- Eggs
- Vegetable oil
- Shredded zucchini
- Baking soda, salt, and vanilla extract
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep and Dry Mix
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda, and salt.
Step 2: Combine Wet, Zucchini, and Bake
In a separate bowl, whisk eggs, oil, and vanilla extract. Add wet ingredients to dry, stirring just until combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out with moist crumbs.
📝 Final Note
This chocolate zucchini bread is excellent plain, but a dusting of powdered sugar or a chocolate ganache takes it to the next level.
Moist Cinnamon Swirl Zucchini Bread Recipe
Enjoy the comforting flavors of cinnamon baked into a moist zucchini bread with a beautiful swirl. This recipe is perfect for breakfast or a cozy afternoon treat.
Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread
- Cinnamon Sugar Swirl: Layer half the batter, sprinkle generously with cinnamon sugar, then add the rest of the batter and swirl gently for a nice pattern.
- Brown Sugar: Using some brown sugar in the swirl mix adds a deeper, caramelized note to the cinnamon flavor.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Baking soda, salt, and cinnamon
- Cinnamon sugar for swirl
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Oven Prep and Dry Ingredients
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon.
Step 2: Combine Wet, Zucchini, Swirl, and Bake
In another bowl, whisk eggs and oil. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini. Pour half the batter into the pan, sprinkle with cinnamon sugar, then top with the rest of the batter and swirl gently with a knife. Bake for 60-70 minutes, or until done.
📝 Final Note
A simple glaze made from powdered sugar and milk can be drizzled over the cooled bread for an extra touch of sweetness.
Moist Gluten Free Chocolate Zucchini Bread Recipe
This gluten-free chocolate zucchini bread is just as moist and rich as the classic, but made without gluten. It’s a wonderful option for those with dietary needs.
Key Ingredients & Tips for Gluten-Free Chocolate Zucchini Bread
- Gluten-Free All-Purpose Flour Blend: Choose a good quality blend that contains xanthan gum for the best texture in your gluten-free bread.
- Dark Cocoa Powder: A high-quality dark cocoa powder is key to achieving a deep, rich chocolate flavor in this gluten-free recipe.
What You Need
- Gluten-free all-purpose flour blend
- Granulated sugar and brown sugar
- Unsweetened cocoa powder
- Eggs
- Vegetable oil
- Shredded zucchini
- Baking soda, salt, and vanilla extract
- Chocolate chips (optional)
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare and Mix Dry
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together the gluten-free flour, sugars, cocoa powder, baking soda, and salt.
Step 2: Add Wet, Zucchini, and Bake
In another bowl, whisk eggs, oil, and vanilla extract. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini (and chocolate chips if using). Pour into the prepared pan and bake for 65-75 minutes, or until a toothpick comes out clean.
📝 Final Note
Gluten-free baked goods can sometimes be crumbly. Make sure to let this bread cool completely before slicing for the best results.
Moist Lemon Zucchini Bread Recipe
Brighten up your day with this moist lemon zucchini bread! The citrusy tang of lemon pairs beautifully with the mild zucchini, making a light and refreshing loaf.
Key Ingredients & Tips for Lemon Zucchini Bread
- Fresh Lemon Zest and Juice: Use both the zest and juice from fresh lemons for the brightest, most natural lemon flavor in your bread.
- Powdered Sugar Glaze: A simple lemon glaze (powdered sugar + lemon juice) drizzled over the cooled bread really enhances the lemon taste.
What You Need
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Lemon zest and juice
- Baking soda and salt
- Vanilla extract
⏱️ Time: 1 hour🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 2: Combine Wet, Zucchini, Lemon, and Bake
In another bowl, whisk eggs, oil, lemon zest, lemon juice, and vanilla extract. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread freezes wonderfully! Wrap it tightly in plastic wrap and then foil, and it will keep for up to 3 months.
Moist Pineapple Zucchini Bread Recipe
Add a tropical touch to your baking with this moist pineapple zucchini bread. The sweet pineapple chunks make this loaf extra juicy and flavorful.
Key Ingredients & Tips for Pineapple Zucchini Bread
- Crushed Pineapple: Make sure to drain the crushed pineapple well before adding it to the batter to avoid making the bread too wet.
- Nutmeg: A pinch of nutmeg complements the pineapple and zucchini, adding a subtle warmth to the overall flavor.
What You Need
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Drained crushed pineapple
- Baking soda, salt, and vanilla extract
- Ground cinnamon and nutmeg
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Get Oven Ready and Mix Dry
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Step 2: Combine Wet, Zucchini, Pineapple, and Bake
In another bowl, whisk eggs, oil, and vanilla extract. Add wet ingredients to dry, stirring just until combined. Fold in the shredded zucchini and drained crushed pineapple. Pour into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.
📝 Final Note
For an even more tropical touch, add a quarter cup of shredded coconut to the batter along with the pineapple.
Moist Snickerdoodle Zucchini Bread Recipe
This snickerdoodle zucchini bread brings all the cozy cinnamon-sugar goodness of the cookie into a moist, delightful quick bread. It’s a fun and unique way to use zucchini.
Key Ingredients & Tips for Snickerdoodle Zucchini Bread
- Cream of Tartar: This ingredient is essential for that classic snickerdoodle tang and soft texture. Don’t leave it out!
- Cinnamon Sugar Topping: A generous dusting of cinnamon sugar on top before baking creates a lovely, crunchy crust.
What You Need
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Baking soda, salt, cream of tartar
- Cinnamon and sugar for topping
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep and Dry Mix
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cream of tartar.
Step 2: Combine Wet, Zucchini, Top, and Bake
In another bowl, whisk eggs and oil. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini. Pour into the prepared pan, sprinkle generously with cinnamon sugar, and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This snickerdoodle zucchini bread is best served warm with a cup of coffee or tea for a cozy treat.
Moist Zucchini Banana Bread Recipe
Combine two garden favorites into one super moist and flavorful loaf with this zucchini banana bread recipe. It’s a great way to use up ripe bananas and extra zucchini.
Key Ingredients & Tips for Zucchini Banana Bread
- Ripe Bananas: The riper your bananas, the sweeter and more moist your banana zucchini bread will be. Look for bananas with lots of brown spots.
- Pecans or Walnuts: Adding chopped nuts provides a lovely crunch that contrasts with the soft texture of the bread.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Vegetable oil
- Shredded zucchini
- Mashed ripe bananas
- Baking soda, salt, and cinnamon
- Vanilla extract
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep and Dry Mix
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon.
Step 2: Combine Wet, Zucchini, Banana, and Bake
In another bowl, whisk eggs, oil, mashed bananas, and vanilla extract. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 65-75 minutes, or until a toothpick comes out clean.
📝 Final Note
This zucchini banana bread is extra delicious when topped with a cream cheese frosting once it has fully cooled.
Pioneer Woman’s Zesty Lemon Zucchini Bread Recipe
This zesty lemon zucchini bread, inspired by Pioneer Woman, is bursting with fresh lemon flavor and tender zucchini. It’s a bright and refreshing quick bread you’ll enjoy.
Key Ingredients & Tips for Zesty Lemon Zucchini Bread
- Lots of Lemon Zest: The “zesty” part comes from using a generous amount of fresh lemon zest, so don’t be shy!
- Lemon Glaze: A simple glaze made with powdered sugar and lemon juice creates a bright, shiny finish and boosts the lemon flavor.
What You Need
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil or butter
- Shredded zucchini
- Lemon zest and juice
- Baking powder and salt
- Vanilla extract
⏱️ Time: 1 hour 5 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Oven and Dry Ingredients Ready
Preheat your oven to 350°F (175°C) and prepare a loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: Combine Wet, Zucchini, Lemon, and Bake
In another bowl, whisk eggs, oil (or melted butter), lemon zest, lemon juice, and vanilla extract. Add wet ingredients to dry, stirring until just combined. Fold in the shredded zucchini. Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
Let your lemon zucchini bread cool completely before glazing and slicing for the neatest presentation and best flavor.
