Summer means lots of zucchini, and if you’re like me, you’re always looking for delicious ways to use it up. I love how versatile zucchini bread is – you can make it sweet, spiced, or even with chocolate. It’s a fantastic way to enjoy a treat that also has a bit of vegetable goodness inside.
I’ve gathered my favorite moist zucchini bread recipes here for you. Whether you prefer a classic spiced loaf, something with fruit, or a rich chocolate version, you’ll find a recipe that hits the spot. Let’s get baking!
Jump to Recipe:
- 1. Moist Almond Flour Zucchini Bread Recipe
- 2. Moist Apple Zucchini Bread Recipe
- 3. Moist Carrot Apple Zucchini Bread Recipe
- 4. Moist Chocolate Chip Zucchini Bread Recipe
- 5. Moist Chocolate Zucchini Bread Recipe
- 6. Moist Gluten Free Chocolate Zucchini Bread Recipe
- 7. Moist Cinnamon Swirl Zucchini Bread Recipe
- 8. Moist Cinnamon Zucchini Bread In Bundt Pan
- 9. Moist Lemon Zucchini Bread Recipe
- 10. Moist Pineapple Zucchini Bread Recipe
Moist Almond Flour Zucchini Bread Recipe
If you’re looking for a gluten-friendly option, this zucchini bread uses almond flour for a wonderful nutty taste. It has a lovely soft texture that you’ll really appreciate.
Key Ingredients & Tips
- Almond Flour: This makes the bread naturally gluten-free and gives it a rich, slightly dense texture.
- Draining Zucchini: Almond flour can absorb more moisture, but still squeeze out excess water from your shredded zucchini for the best result.
What You Need
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
⏱️ Time: Prep: 15 min, Bake: 50-60 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it lightly or lining it with parchment paper. Make sure your shredded zucchini is well-drained of excess water.
Step 2: Mix Wet and Dry Ingredients
In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until everything is smooth. In a separate medium bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.
Step 3: Combine and Bake
Add the dry ingredient mixture to the wet ingredients and stir until just combined. Fold in the drained shredded zucchini. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps it set and makes it easier to slice.
Moist Apple Zucchini Bread Recipe
Adding apples to zucchini bread makes it extra juicy and sweet, perfect for a cozy afternoon snack. The flavors of apple and zucchini blend perfectly for a comforting treat.
Key Ingredients & Tips
- Granny Smith Apples: Use a tart apple like Granny Smith to balance the sweetness of the bread and zucchini.
- Spices: A mix of cinnamon and nutmeg really brings out the apple flavor.
What You Need
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, drained
- 1 cup grated apple
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
⏱️ Time: Prep: 20 min, Bake: 55-65 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Make sure to squeeze out as much water as you can from both the shredded zucchini and grated apple.
Step 2: Mix Your Batter
In a large bowl, mix together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Add Fruit and Bake
Gently fold in the drained shredded zucchini and grated apple into the batter. Pour the mixture into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer comes out clean from the center.
📝 Final Note
This bread is delicious plain, but a little cream cheese frosting or a dusting of powdered sugar makes it extra special.
Moist Carrot Apple Zucchini Bread Recipe
This bread brings together three wonderful vegetables and fruits for a truly nourishing and moist loaf. It’s packed with flavor and a touch of sweetness.
Key Ingredients & Tips
- Triple Goodness: The combination of carrots, apples, and zucchini adds amazing moisture and natural sweetness.
- Warm Spices: Don’t skip the cinnamon and nutmeg; they enhance all the different flavors.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, drained
- 1/2 cup grated apple
- 1/2 cup grated carrots
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
⏱️ Time: Prep: 20 min, Bake: 55-65 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prepare Your Pan and Oven
Set your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. Make sure to drain any excess liquid from your shredded zucchini, grated apple, and carrots.
Step 2: Combine Wet and Dry
In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until well combined. In a separate bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet, mixing until just barely combined.
Step 3: Fold in Veggies and Bake
Gently fold in the drained shredded zucchini, grated apple, and carrots into the batter. Pour the batter into your prepared pan. Bake for 55-65 minutes, or until a toothpick comes out clean.
📝 Final Note
A cream cheese frosting or a simple glaze made with powdered sugar and a splash of milk would be wonderful on this bread.
Moist Chocolate Chip Zucchini Bread Recipe
This recipe combines the goodness of zucchini with everyone’s favorite treat: chocolate chips. It’s a perfect blend of sweet and wholesome for any time of day.
Key Ingredients & Tips
- Chocolate Chips: Use good quality semi-sweet or dark chocolate chips for the best flavor.
- Prevent Sinking: Toss chocolate chips with a tablespoon of flour before adding them to the batter to help keep them evenly distributed.
What You Need
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 cup semi-sweet chocolate chips
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
⏱️ Time: Prep: 15 min, Bake: 50-60 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Set Up for Success
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it. Make sure your shredded zucchini is well-drained.
Step 2: Combine Wet and Dry Mixes
In a large bowl, mix together eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet, stirring until just combined.
Step 3: Fold in Zucchini and Chips, Then Bake
Gently fold in the drained shredded zucchini and the chocolate chips. Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
This chocolate chip zucchini bread is amazing slightly warm with a glass of milk.
Moist Chocolate Zucchini Bread Recipe
For true chocolate lovers, this rich chocolate zucchini bread is a must-try. The zucchini simply disappears, leaving behind a wonderfully moist and decadent loaf.
Key Ingredients & Tips
- Cocoa Powder: Use unsweetened cocoa powder to control the sweetness and get a deep chocolate flavor.
- Coffee: A tiny bit of hot coffee (or espresso powder) can really make the chocolate flavor pop without making the bread taste like coffee.
What You Need
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup hot water or coffee (optional, for richer flavor)
⏱️ Time: Prep: 15 min, Bake: 50-60 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Squeeze out any extra water from your shredded zucchini.
Step 2: Mix Wet and Dry Ingredients for Chocolate Zucchini Bread
In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture, stirring just until combined. If using, mix in the hot water or coffee.
Step 3: Add Zucchini and Bake
Gently fold in the drained shredded zucchini. 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.
📝 Final Note
This bread is delicious with a simple chocolate glaze or a sprinkle of powdered sugar.
Moist Gluten Free Chocolate Zucchini Bread Recipe
Enjoy all the rich chocolate flavor you love in this gluten-free zucchini bread. It’s incredibly moist and satisfying, perfect for those with dietary preferences.
Key Ingredients & Tips
- Gluten-Free Flour Blend: Choose a good quality all-purpose gluten-free flour blend, preferably one with xanthan gum.
- Don’t Overmix: With gluten-free flours, it’s even more important to mix just until combined to avoid a crumbly texture.
What You Need
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
⏱️ Time: Prep: 15 min, Bake: 55-65 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Preheat and Prep Your Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan using gluten-free flour. Squeeze out extra water from your shredded zucchini.
Step 2: Combine Wet and Dry for Gluten-Free Batter
In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, combine the gluten-free flour blend, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet, stirring just until combined.
Step 3: Fold in Zucchini and Bake
Gently fold in the drained shredded zucchini and optional chocolate chips. Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Allow this gluten-free bread to cool completely before slicing for the best texture.
Moist Cinnamon Swirl Zucchini Bread Recipe
This zucchini bread has a beautiful ribbon of cinnamon sugar running through it, adding extra warmth and spice. It’s a delightful treat for breakfast or a coffee break.
Key Ingredients & Tips
- Cinnamon Sugar Swirl: Make a simple mix of brown sugar and cinnamon for the swirl.
- Creating the Swirl: Layer half the batter, sprinkle with cinnamon sugar, then add the rest of the batter and swirl with a knife.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- For the swirl: 1/4 cup brown sugar, 1 tablespoon ground cinnamon
⏱️ Time: Prep: 20 min, Bake: 55-65 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prepare Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Mix the brown sugar and cinnamon for the swirl in a small bowl and set aside. Ensure your shredded zucchini is well-drained.
Step 2: Make the Zucchini Bread Batter
In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet, stirring until just combined. Fold in the drained shredded zucchini.
Step 3: Create the Swirl and Bake
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Carefully spoon the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on top. Use a knife to gently swirl the cinnamon sugar through the top layer of batter. Bake for 55-65 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread is perfect with a cup of tea or coffee, especially on a cool morning.
Moist Cinnamon Zucchini Bread In Bundt Pan
Baking zucchini bread in a bundt pan makes for a beautiful presentation and a deliciously even bake. The cinnamon adds a comforting warmth to this lovely loaf.
Key Ingredients & Tips
- Bundt Pan Prep: Make sure to grease and flour your bundt pan very thoroughly to prevent sticking. A baking spray with flour works wonderfully.
- Cooling: Allow the bread to cool in the bundt pan for 15-20 minutes before inverting to prevent it from breaking.
What You Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, drained
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Pinch of salt
⏱️ Time: Prep: 20 min, Bake: 60-70 min🍽️ Yields: 1 bundt cake (12-16 slices)
How to Make It
Step 1: Ready Your Bundt Pan and Oven
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan. Make sure to drain your shredded zucchini very well.
Step 2: Combine Wet and Dry Zucchini Bread Batter
In a large bowl, whisk together the eggs, oil, milk, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Fold in Zucchini and Bake
Gently fold in the drained shredded zucchini. Pour the batter evenly into your prepared bundt pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note
A simple powdered sugar glaze or a dusting of powdered sugar makes this bundt bread look even more impressive.
Moist Lemon Zucchini Bread Recipe
Brighten up your day with this refreshing lemon zucchini bread. The citrus zest adds a lovely tang that complements the mild zucchini perfectly, making it a wonderful spring or summer treat.
Key Ingredients & Tips
- Fresh Lemon Zest: The zest contains the most lemon flavor, so don’t skip it! Rub it into the sugar for extra citrus power.
- Lemon Glaze: A simple glaze with powdered sugar and lemon juice really makes this bread shine.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, drained
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the glaze (optional): 1 cup powdered sugar, 2 tablespoons lemon juice
⏱️ Time: Prep: 15 min, Bake: 50-60 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Prep Oven and Pan for Lemon Zucchini Bread
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Make sure to squeeze out all excess water from your shredded zucchini.
Step 2: Combine Wet and Dry Ingredients
In a large bowl, rub the lemon zest into the granulated sugar with your fingers to release the oils. Then, whisk in the eggs, oil, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet, stirring until just combined.
Step 3: Add Zucchini and Bake
Gently fold in the drained shredded zucchini. Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If making a glaze, whisk together powdered sugar and lemon juice until smooth while the bread cools.
📝 Final Note
For an extra burst of lemon, brush the warm bread with a simple syrup made from lemon juice and sugar after baking.
Moist Pineapple Zucchini Bread Recipe
Bring a tropical flair to your kitchen with this moist pineapple zucchini bread. The sweet, tangy pineapple makes this loaf incredibly juicy and flavorful.
Key Ingredients & Tips
- Crushed Pineapple: Use well-drained crushed pineapple to avoid making the batter too wet.
- Coconut Flakes: A handful of shredded coconut can enhance the tropical flavors of this bread.
What You Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, drained
- 1/2 cup crushed pineapple, well-drained
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
⏱️ Time: Prep: 15 min, Bake: 55-65 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make It
Step 1: Get Oven and Pan Ready
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Be sure to drain both the shredded zucchini and crushed pineapple very well.
Step 2: Mix Wet and Dry Batter Ingredients
In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet, stirring until just combined.
Step 3: Fold in Zucchini and Pineapple, Then Bake
Gently fold in the drained shredded zucchini and crushed pineapple. Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
This bread is even better with a simple coconut or lime glaze poured over the top after cooling.
