Best Zucchini Bread

This zucchini bread recipe will convince even the pickiest eaters to eat their veggies! It's moist, lightly sweet, well-spiced, and totally delicious.

Zucchini Bread sliced on a cooling rack

Six years of blogging and there is not ONE zucchini bread recipe on this site! I’m not sure how that happened, but we’re changing it today :). Let me tell you, I flipping love zucchini bread. While testing this recipe, I made about 6 loaves, and I’m still just asΒ much in love with zucchini bread as I was when I started πŸ™‚

I hope you have gardens full of zucchini (or at least 2 medium zucchini) and that you enjoy this recipe as much as Jack and IΒ do!

Zucchini bread recipe ingredients

This Zucchini Bread Recipe is Healthy!

Chocolate chips aside (an optional ingredient), this zucchini bread is full of healthy ingredients.Β  Each loaf is packed with a cup of grated zucchini, and I use part almond flour in the batter, which adds protein and yields a super moist texture.Β To make this dairy-free, I sub inΒ olive oil forΒ butter, and I use my go-to almond milk.

The recipe pictured here uses eggs. I prefer this version because the loaf rises better, and it just makes forΒ a light, cake-y texture. Don’t worry, there’s a vegan option below as well – the only difference is that the sans-egg recipe does not rise as much, making its texture more moist. I love both versions of this zucchini bread for different reasons, and all of the loaves got polished off just the same here in my family household.

How to make zucchini bread Zucchini Bread recipe

Whether you make the vegan version or the egg version, you can enjoy this loaf for snack, breakfast, or even dessert and know that you’re (sort of) getting in a serving of green vegetables. πŸ™‚

Easy Zucchini Bread batter in baking pans

Zucchini Bread Variations

I love this bread with chocolate chips! If you’re a zucchini purist, you can leave them out but in my opinion zucchini and chocolate work together like peanut butter and jelly. Or, for a nuttier bread, top the loaves with chopped almonds or walnuts. If you’re a fan of dried fruit, you could even stir 1/2 cup raisins or dried tart cherries into the batter.

Almond Chocolate Chip Zucchini Bread batter in baking pans Chocolate Chip Zucchini Bread in baking pans

Bake until theΒ tops of the loaves are golden brown. This recipe makes two loaves – share the extra loaf, freeze it for later, or devour both.

Almond Chocolate Chip Zucchini Bread Easy zucchini bread with almond flour

If you loved this zucchini bread recipe…

Try our chocolate zucchini bread, chocolate zucchini cake,Β banana bread, banana muffins, or pumpkin bread next!


5.0 from 8 reviews

Best Zucchini Bread

 
Prep time
Cook time
Total time
 
This chocolate chip zucchini bread recipe will convince even the pickiest eaters to eat their veggies! It's moist, well-spiced, and totally delicious.
Author:
Recipe type: snack
Serves: 16
Ingredients
  • 2 cups packed shredded zucchini (2 medium)
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 large eggs (see note below for vegan option)
  • 1 cup cane sugar
  • Β½ cup extra-virgin olive oil
  • Β½ cup almond milk
  • 2 teaspoons vanilla extract
  • Β½ cup chocolate chips, optional
Instructions
  1. Preheat the oven to 350Β°F and grease or lightly spray two 8x4” loaf pans.
  2. Place the shredded zucchini on paper towels to drain. Set aside.
  3. In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pans and bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
Notes
To make this recipe vegan, follow these 2 steps:

1. In a small bowl whisk together ¼ cup ground flaxseeds with ½ cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.

2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.

This post is sponsored byΒ Blue Diamond Almond Breeze Almondmilk.

204 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Shoshana L Rose
    08.09.2017

    I filled out the survey!

  2. Sara
    08.09.2017

    Can’t believe I haven’t made zucchini bread yet this year. Good reminder that I need to get on that! Love that it makes 2 loaves as they really do freeze great.

  3. Jennifer
    08.09.2017

    looks delicious – am anxious to try the recipe!

  4. Caitlin
    08.09.2017

    Filled out the survey. I just made zucchini bread yesterday and it’s way better than I remember. Will make yours next time!

  5. Sochal from sochal.com
    08.09.2017

    Mmmm this looks delicious! We could definitely enjoy a slice (or two) right now πŸ˜€ zucchini (or courgette as we call it) bread doesn’t seem to be a popular here in England… but it should be!!
    Sochal – The Healthy Social Network

      • Alisa Andree
        08.10.2017

        Survey is done. Super excited to make the zucchini bread today!

      • Paige
        08.10.2017

        I’m so excited to try zuccini, bread, just won’t be using almond milk because of the almond industry. Please give alternatives in the future!

    • Jeanine Donofrio
      08.09.2017

      so strange that it’s not as popular there! It’s my favorite πŸ™‚

  6. Hilary
    08.09.2017

    Looking forward to trying and sharing this recipe. Love Almond Breeze – affordable, pantry stable, and low calorie!

    • Jeanine Donofrio
      08.09.2017

      So glad to hear that!

  7. msd
    08.09.2017

    Can’t wait to try this zucchini bread! FYI…since the survey seemed geared towards Almond Breeze, I will say that I’ve stopped buying it since they no longer fortify it with B12. Otherwise, it’s the dairy free milk my kids liked best.

    • Jeanine Donofrio
      08.09.2017

      This is unrelated to the recipe, but I’ve found that sublingual B12 absorbs best (it comes in a bottle with an eye dropper). It helped me when I had a B12 issue earlier last year, just wanted to share!

  8. Vicki
    08.09.2017

    I too am a zucchini bread lover and still haven’t made any this summer! I definitely plan to try this recipe before the season is over. I also filled out your survey πŸ™‚

  9. Christine
    08.09.2017

    Filled out the survey! And thanks for a nice way to use some of the zucchini building up in my garden! I might have to increase the zucchini by 1.5x in this recipe to feel like I’m making a dent in our overstock!

  10. Mailinh
    08.09.2017

    Survey completed. I’ll definitely have to try this and share this recipe with a colleague. She makes chocolate zucchini cake, so I know she’ll love this recipe. Thank you for sharing. :0)

  11. Vivian from tinyteathings.blogspot.com
    08.09.2017

    This looks absolutely delicious! What a fun twist on the traditional zucchini bread!

    tinyteathings.blogspot.com

  12. I haven’t made this in a long time, never with almond flour, so thank you for this version and for the zucchini bread reminder in general, like the chocolate chips too!

  13. Santiago from chapasandwich.com
    08.09.2017

    Almond breeze is also famous here in Spain.

    I’ll try your recipe very soon, it looks so tasty!

  14. Arianna
    08.09.2017

    Did the survey πŸ™‚ I really like the almond breeze almond coconut blend- I drink it every morning in my coffee! I bet it would be great in this recipe, too!

    • Jeanine Donofrio
      08.09.2017

      I bet the coconut blend would be great here too πŸ™‚

  15. Melissa
    08.09.2017

    Can’t wait to make this (and I filled out the survey as well)!

  16. Barbara
    08.09.2017

    This looks yum. I filled out the survey. I actually like their Cashew milk even better.

    • Jeanine Donofrio
      08.09.2017

      I do too – super creamy!

  17. colleen kennedy
    08.09.2017

    Filled it out and cant wait to use my garden zucchini for this!

  18. Kylie
    08.09.2017

    love the addition of almond flour. I’m not gluten free but I try to minimize so this is a great compromise of sorts haha. Filled out the survey as well!

  19. Diana
    08.09.2017

    I love zucchini bread, but have never had it with almondmilk, almond flour, nor chocolate chips. All of that sounds wonderful! I think I’ll be making this soon and will probably add slivered almonds. Thanks! I filled out the survey, too.

  20. Kelsey
    08.09.2017

    Filled out the survey! Can’t wait to make the bread!

  21. Rebecca
    08.09.2017

    I have a nice big Zucchini waiting for me when I get home to make this! Can you substitute all purpose flour and use all almond instead? Just asking because I love to bake this for friends with sensitive tummies πŸ™‚

    • Jeanine Donofrio
      08.09.2017

      Hi Rebecca, I haven’t tried it with all almond flour – I’m not sure if it’ll be too dense. Although I think a gluten free all purpose blend could replace the regular flour (I like Pamela’s).

  22. JenA
    08.09.2017

    Survey … check!
    Perfect timing. The stuffed zucchini and zucchini pancakes were already taken last week so for this week’s farmers’ market bounty … onwards to bread!

  23. Cami from veggiesthenwine.com
    08.09.2017

    Filled out the survey πŸ™‚ That zucchini bread looks delish!

  24. Karen Azeez
    08.09.2017

    Filled out the survey!

  25. Maggie from omnivorescookbook.com
    08.09.2017

    Just entered the survey and hopeful I can win! I love to sneak in a bit veggies and nuts whenever possible so the recipe is perfect for me πŸ™‚

  26. Cynthia Zaino
    08.09.2017

    Cannot wait to make this! Filled out the survey. I have a question on making it vegan. For the flax eggs do I need to make the 2 tablespoons of flax and 2 tablespoons of water 4 times to make 4 “eggs”?

    • Jeanine Donofrio
      08.09.2017

      I just fixed it, sorry! Use 1/4 ground flaxseed to 1/2 cup water total.

      • Cynthia Zaino
        08.09.2017

        Thank you! Also wanted to be sure to tell you that we absolutely LOVE all your recipes. There has not been one recipe that we have tried and not absolutely loved! I am super picky too! Thank you so much for all your hard work!

        • Jeanine Donofrio
          08.09.2017

          Thank you, Cynthia, I love hearing that!

      • Judy
        08.09.2017

        Thanks for the recipe. The survey is quick. Also love your cookbook

        • Jeanine Donofrio
          08.09.2017

          thanks Judy, I’m glad you’re enjoying the cookbook!

  27. Oh YUM! I’ve somehow never actually made zucchini bread (what?!) before and this recipe might just be the thing that changes all of that. Thank you for creating it!
    (P.S. survey: complete!)

  28. yday
    08.09.2017

    I filled out the survey.

  29. Cali
    08.09.2017

    Filled out the survey! Now to make that bread!

  30. DP
    08.09.2017

    I completed the survey!

  31. Jayne Schell
    08.09.2017

    I’ve got one free night in Austin … downtown tonight … where is the best vegan food nearby??
    Love Love and LemonsπŸ’ž

    • Jeanine Donofrio
      08.09.2017

      Hi Jayne, Bouldin Creek Cafe – it’s just south of downtown, it would be a short Uber there and you can walk up and down South Congress when you’re done. Have fun!

      • Jayne Schell
        08.10.2017

        Bouldin Creek Cafe was awesome and completely without pretence! I had the amazing Farm plate with tamales with a side of chipotle pecan pesto!! Best meal in a long time especially to be understood as a vegan
        Thank you!!

        • Jeanine Donofrio
          08.10.2017

          Yay, I’m so glad you went there and loved it! I used to eat there multiple times per week – that chipotle pecan pesto is crazy-amazing, I’ve actually worked out a recipe for it, you inspired me to post it sometime soon. πŸ™‚

  32. Mel
    08.09.2017

    Filled out the survey! Almond milk is standard in our house due to dairy allergies. Thankfully it’s delicious and bakes very well!

  33. Allison
    08.09.2017

    Love trying new zucchini bread recipes! Also love almond milk. Filled out the survey!

  34. Christy Soulian
    08.09.2017

    We have zucchini galore, today happens to be a baking day for me. I usually make these bread recipes into muffins and just shorter baking time…Easier for the family to grab as we run out the door. I’ll be trying this recipe today!

    • Jeanine Donofrio
      08.09.2017

      Hi Christy! Let me know how this goes as muffins πŸ™‚

  35. I love zucchini bread! Your recipe looks especially delicious… chocolate chips make everything better πŸ™‚

    • Florence Lawton
      08.10.2017

      What a simple recipe. The pictures look delicious. I will try making it this month.
      Thanks!

  36. Brigitte
    08.09.2017

    I filled out the survey.
    The recipe sounds delishes. Will definitly make it. Thanks for so many great recipes.

  37. Lauren
    08.09.2017

    My grandma keeps giving me zucchini’s from her garden and now I know what to do with the 3 I have yet to use in my fridge!

  38. Jenn
    08.09.2017

    Thanks for the gift card opportunity – I filled out the survey. I cannot wait to make this zucchini bread! I’m hosting brunch for a few friends next weekend and this sounds like the perfect dessert. πŸ™‚

  39. Brittany
    08.09.2017

    But you have a great chcoclate zucchini muffin receipe in the book!

    • Jeanine Donofrio
      08.09.2017

      True! I’m so glad you’ve been enjoying the chocolate zucchini muffins πŸ™‚

  40. Christine from Www.rosycheekstanlines.com
    08.09.2017

    I filled out the survey! I used to make zucchini bread with my mom and sisters nearly every week in the summer growing up. This brings back memories! Can’t wait to try your recipe! xx

  41. Tracy from backporchbanter.com
    08.09.2017

    I have 2 cartons of Almond Breeze almondmilk in the fridge right now. Both unsweetened. One vanilla and one original. I use the vanilla for cereal and coffee and the original for baking and cooking. Your zucchini bread looks delicious. Love that you have a vegan option which I’m going to bake. Thank you!!!

  42. Taylor Sanders
    08.09.2017

    LOVE zucchini bread! I currently have a surplus of yellow summer squash in my garden do you know if that would work in place of the zucchini?

  43. I cannot wait to try this recipe out!!! Going to get the ingredients this evening πŸ™‚ Thank you for sharing all of your amazing recipes. They never disappoint! Also, I filled out the survey. I am a marketer, so surveys are important to me as well and I try to fill them out whenever asked!

  44. Judy
    08.09.2017

    Great recipe! Love zucchini and chocolate!

  45. Alexandra from bouquetsandbaguettes.com
    08.09.2017

    Filled out the survey! I can’t believe this is the first recipe for zucchini bread on the blog! It looks so delicious and I have all the ingredients on hand, so I know what I’m making for an afternoon snack!

  46. Amber
    08.09.2017

    I hadn’t thought of combining zucchini and chocolate…yum!

  47. Cassy
    08.09.2017

    Survey taken! And I’m thinking of trying this recipe this weekend!

  48. gerry speirs
    08.09.2017

    I’m loving all of these zucchini recipes right now and this loaf is epic πŸ™‚

  49. Jen
    08.09.2017

    I completed the survey!

  50. Rhonda
    08.09.2017

    Filled out the survey. Looking forward to making the bread.

  51. Rachel
    08.09.2017

    I filled out the survey! And I’m always happy to have more ways to use up zucchini!

  52. Carrie
    08.09.2017

    So funny! I went on your website yesterday looking for this exact recipe, but no luck. Made your double chocolate zucchini muffins from the cookbook instead. Turned out delicious as always, can’t wait to try this one with all of my homegrown zucchs!

    • Jeanine Donofrio
      08.09.2017

      Ha, omg, what a coincidence!! I hope you enjoy this recipe as well πŸ™‚

  53. Morgan Horowitz
    08.09.2017

    Completed!

  54. Courtney
    08.09.2017

    Just filled out the survey.

  55. Nandini
    08.09.2017

    Thanks for this recipe. Waiting on a zucchini bread recipe. This looks delicious. Also filled out the survey

  56. Maggie
    08.09.2017

    Love Zucchini bread! I like to make frittata with extra zucchini and corn. I also completed the survey, I use almond milk every day!

  57. Michelle
    08.09.2017

    Filled out survey! This looks awesome. I do put chocolate chips in pumpkin bread but never tried it in zucchini bread. Can’t wait to try it.

  58. Andrea
    08.09.2017

    Survey, done! In other news, this bread looks wonderful. I wish I had a slice right now.

  59. Kristen
    08.09.2017

    Completed the survey. I am anxiously awaiting the arrival of my zuke crop from the garden. Too much rain has delayed its growth .

  60. Lexi @Lexi'scleankitchen
    08.09.2017

    Such a great way to use zucchini this season! Can’t get over how delicious those chocolate chips look!!

  61. Robyn
    08.09.2017

    Surveyed! Love zucchini bread! Could prob sub a mashed banana for the eggs. Yum!

  62. Maria
    08.09.2017

    I want a big slice!

  63. Lisa
    08.09.2017

    You have definitely elevated the often taken for granted zucchini and let it burst with such incredible texture in this bread;the chocolate took it over the top! Thank you so much.

  64. Payton
    08.09.2017

    This looks delicious! A question… can this be made gluten-free? Can I just sub all purpose flour for gluten-free flour?

    • Jeanine Donofrio
      08.10.2017

      Hi Payton – I haven’t tried it yet, but I think that would work, especially if you have a GF flour you like (I like Pamela’s), and if you’re going with the egg version of the recipe. It might be too dense if using the vegan recipe.

  65. Lacey
    08.10.2017

    Survey completed and the bread looks delicious πŸ™‚

  66. Becky Bye from becomingveganbyebecky.wordpress.com
    08.10.2017

    This looks so good, I will be trying this one out! Thank you for including the Vegan version and the tips on ensuring a good rise πŸ™‚

  67. Harmony b
    08.10.2017

    Completed survey. Recipe looks yummy!

  68. Celia
    08.10.2017

    I filled out the survey πŸ™‚ I love zucchini bread and have made a vegan version. Can’t wait to try this one!

  69. Allison
    08.10.2017

    I filled out the survey! Love zucchini bread and this recipe looks delicious!

  70. Steph Peterson
    08.10.2017

    Bread looks AMAZING! I filled out the survey!

  71. Your Almond chocolate chip zucchini bread looks very delicious. I will definitely try this recipe. Thanks for sharing this great recipe.

  72. Kathy K
    08.10.2017

    I have all of the ingredients on hand to make this enticing recipe today, using mini loaf pans so that I can share some and freeze some. BTW, I took the survey; thanks for the chance to win!

  73. Megan
    08.10.2017

    I filled out the comment AND am looking forward to making this zucchini bread! What a perfect way to use up zucchini during the summer.

  74. Rebekah
    08.10.2017

    The almond flavor to the zucchini bread sounds delicious with the chocolate chips. Can’t wait to try the recipe!

  75. Denise
    08.10.2017

    Thank you for this recipe! Can’t wait to try it out! I’ve always filled out the survey.

  76. Sara
    08.10.2017

    Looks delicious! Filled out the survey.

  77. Catharine
    08.10.2017

    Can’t wait to make this weekend. Survey done!

  78. Lindsay
    08.10.2017

    Long time lurker, but commenting (and I filled out the survey). Would you suggest storing leftovers on the counter or in the fridge?

    • Jeanine Donofrio
      08.11.2017

      Hi Lindsay – thanks for commenting :). I leave mine out on the counter for about a day… longer than that, I put it in the fridge.

  79. Hmm..maybe I should make this with doodle leftovers 😍

  80. Ursula
    08.10.2017

    This recipe looks delicious and I will definitely give it a try, I filled out the survey as well πŸ˜‰

  81. Lilly
    08.10.2017

    Do you think I could sub more all purpose for the almond flour or is it neccesary?

    • Jeanine Donofrio
      08.11.2017

      I think so – I might add a bit more olive oil so that it’s not dry (since almond flour contains fat)… but I can’t say for sure without trying. Let me know if you give it a go?

      • Lillian Hall
        08.11.2017

        Thank you so much. Will do.

  82. Ashley
    08.10.2017

    I’ve been needing a new zucchini bread recipe. So excited to have one! I also filled out the survey πŸ™‚

  83. Kate
    08.10.2017

    Excited to try this recipe!! I need to do something other than grill all this zucchini I’ve been getting in my weekly CSA! Thanks for sharing πŸ™‚ . Survey complete πŸ˜‰

  84. Erin from wellplated.com
    08.10.2017

    Zucchini bread for the win! This looks delicious!

  85. Sherry
    08.10.2017

    Filled out survey & I’m looking forward to trying out then recipe as well πŸ™‚

  86. Jane
    08.10.2017

    survey taken – Haven’t made the recipe so I can’t comment

  87. Adina Applebaum
    08.10.2017

    Filled out the survey!

  88. AGS
    08.10.2017

    I have some almond milk and this looks like a good way to use up the box. I filled out the survey. Your blog got me to try tempeh 😊

    • Jeanine Donofrio
      08.11.2017

      Yay – I hope you liked the tempeh!

  89. Katherine H
    08.10.2017

    Survey submitted! I always forget how much I like zucchini bread.

  90. I completed the survey! Just got several zucchini from a neighbor yesterday so I’m excited to make bread!

  91. Jessie C.
    08.10.2017

    I took the survey.

  92. Brandy
    08.10.2017

    Survey done. I cant wait to try this Zucchini Bread! I am loving your blog, your style and recipes are 5 *****!!

    • Jeanine Donofrio
      08.11.2017

      thank you!!

  93. Gina G
    08.11.2017

    Looks delicious. I took the survey.

  94. Marcy
    08.11.2017

    So much zucchini from our farm share right now. Thanks for the recipe! I took the survey.

  95. Blanquita
    08.11.2017

    Thank you! looking for options for cooking dairy free πŸ™‚
    Survey filled~

  96. Heather
    08.11.2017

    Hi! Can’t wait to try this. Do you know if this bread freezes well. Would love to put that second loaf in the freezer for another time.

    Thanks!

    • Jeanine Donofrio
      08.11.2017

      It freezes great! I just let the whole loaf thaw at room temp or in the fridge for half a day or so.

  97. Heather from heather-boaz.com
    08.11.2017

    I filled out the survey – was actually so excited to see a recipe that STARTED with Almond Breeze because I often use it to substitute anyway but don’t always know when it will work. Another great thing – Almond Breeze seems to be more readily available in grocery stores, whereas the other milk I can have (goat) I usually have to go a little out of my way for (even in Manhattan). So I was excited to see a recipe where I could find all of the ingredients at my local grocers! xx H.

  98. Yoojin
    08.11.2017

    this recipe looks delicious! i filled out the survey as well πŸ™‚
    thank you!

  99. erica
    08.11.2017

    Perfect time of year for this recipe! Also, filled out the survey!

  100. Monica
    08.11.2017

    I came to your blog to find a zucchini bread recipe and it was the very first thing I saw! I will definitely be trying out this recipe in the next few days. I also took the survey. Love the book and the blog. I rave about it to my friends frequently. Thank you for sharing πŸ™‚

    • Jeanine Donofrio
      08.11.2017

      Ha, so glad this post was timely! Thank you, I’m so happy to hear that you’ve been enjoying the book!

  101. Matt
    08.11.2017

    Filled out the survey! Excited to try making this bread!

  102. Emily S
    08.11.2017

    I LOVE Almond Milk!

  103. Sharon
    08.11.2017

    I completed the survey!

  104. Beth
    08.12.2017

    Did the survey. Bought zucchini this morning so now I’m off to make some bread!

  105. Nina
    08.12.2017

    Yay, I needed a way to use zucchini

  106. Alana
    08.12.2017

    Took the survey- this recipe looks great!

  107. Tanja from MendocinoHealing.com
    08.12.2017

    Completed the survey. Thank you for sharing this amazing recipe for the Almond Chocolate Chip Zucchini Bread! So yummy!

  108. Jenny Hellman
    08.12.2017

    filled out the survey!

  109. Jean
    08.12.2017

    Yum! We’re making this tomorrow πŸ™‚

  110. Alicia
    08.13.2017

    Just filled out survey and can’t wait to try this recipe. It looks delicious!

  111. Kalin Ivany
    08.13.2017

    Completed the survey.

  112. Lara J Baatenburg
    08.13.2017

    Survey done!

  113. Lise from groundedwomen.com
    08.13.2017

    Perfect timing! I’ve got a bunch of zucchini waiting to be made into bread and muffins, and I can’t wait to try your recipe. I filled out the survey, too!

  114. Joanna
    08.13.2017

    I filed out the survey but am wondering if coconut milk would be similar to almond milk?
    Thanks!

    • Jeanine Donofrio
      08.14.2017

      I wouldn’t use coconut milk from a can (it’s much more fatty than almond milk) – the kind from a carton should be fine.

  115. Heather
    08.13.2017

    yummy! and survey completed! I’m a big fan of almond milk…I’m a vegan. πŸ™‚

  116. manda
    08.13.2017

    I completed the survey

  117. Hi there!

    I filled out the survey, and I’m about this make this Zucchini Bread! So excited.
    Thank you for the recipe, and as always, for your sunny, lovely posts.

    Cheers!

  118. Collins
    08.13.2017

    I too filled out the survey. Have been using almond milk for quite awhile as a substitute for dairy milk in recipes and drinks. Love the flavor and it’s readily available here (Santa Fe, NM) and works great in recipes.
    My daughter Loves zucchini bread so I’ll be making this for her, and me, soon, as she will be visiting.

  119. Stevie
    08.13.2017

    Thank you for sharing your recipes! I own your cookbook and love it. I filled out the survey. Again, thank you!

  120. judith
    08.14.2017

    looks delicious! filled out the survey too

  121. Rebecca Hagen
    08.14.2017

    We had tons of zucchini (and froze at least a dozen loaves of zucchini bread) last summer but oddly, it did not grow at all in our garden this year. I completed your survey. There’s always something to use almond milk for! Enjoy your new home!

  122. Nell
    08.14.2017

    I filled out the survey!

  123. Sammy Adams
    08.14.2017

    This recipe looks delicious! I love both almonds and zucchini and to combine the two together is something truly magicalπŸ‘Œ

  124. cassidee shinn
    08.14.2017

    Filled out survey. I buy Kirkland brand Almond Milk usually.

  125. Caitlin
    08.14.2017

    Thank you for posting a vegan alternative version. I baked this earlier today and it is delicious πŸ™‚

  126. caroline
    08.14.2017

    Filled out the survey! I like buying the unsweetened almond milk as a dairy alternative that’s lower in sugar. I still drink cow’s milk but like the flavor of almond milk a lot.

  127. justine
    08.14.2017

    Yum. Love almond milk.

  128. Stacey
    08.14.2017

    Love the addition of chocolate chips!

  129. Megan Cheng
    08.14.2017

    I am gluten free so is there anything I could substitute for the flour? BTW, I filled out the survey!
    Thanks so much! πŸ™‚

  130. Alexa Rehm
    08.15.2017

    I filled out the survey!

  131. I filled out the survey. Love almond milk and this recipe!

  132. Meehru
    08.15.2017

    Hey!
    I just wanted to say I love love LOVE your blog! I recently came across it on Instagram, and haven’t stopped browsing. Thank you for doing all that you do , and sharing your love of cooking. I love the fact that you make it easy to substitute for vegan ingredients, it makes life very easy :). I hope to win the survey, so i can grab some more Almond Breeze and make this recipe!

  133. Carlyn
    08.15.2017

    Survey is done! So excited to make my zucchini bread. Oh and almond breeze vanilla almond milk is a STAPLE in my fridge always πŸ™‚

  134. Susie P
    08.15.2017

    Completed the survey! Love the pbj and zucchini/chocolate analogy!!

  135. Jess B from thecinnamoneffect.com
    08.15.2017

    I’ve been on such a zucchini baked- goods kick lately- This will be another great recipe to try out!

    Survey completed πŸ™‚

  136. Jeni
    08.15.2017

    Survey sent! And zucchini just picked and waiting to be grated into this bread!

  137. Jaclyn Bishop
    08.15.2017

    Regardless of which kind of almond milk- I always use these recipes! Our family loves this bread!!! Good luck with the survey!

  138. Sarah Brodrecht
    08.15.2017

    Filled out the survey! And YUM my mom used to make something very similar to this. Excited to try it!!

  139. Lauren
    08.15.2017

    I’ve got your zucchini bread in the oven and I filled out your survey to help pass the time:) loved reading about you in the most recent issue of Edible Austin!

  140. Kim N
    08.15.2017

    Completed your survey! And am going to try your recipe. It’s very similar to a vegan recipe I recently tried but I didn’t know that about the eggs vs no eggs. I am not vegan so I will have to try it both ways to see which I like best! Also love following you on Instagram – your photos are very beautiful and inspire me to make good food choices!

  141. Mollie
    08.15.2017

    Definitely giving this recipe a try today! Just picked some zucchini from my garden😊 Also, I filled out the survey😁

  142. Beth
    08.15.2017

    This looks so tasty! Usually I resort to banana bread, but this is a great way to use up the humble green vegetable instead, and probably cut down on sugar too. I hope to try this out soon, and I completed the survey!

  143. Shanna
    08.15.2017

    Did the survey. This bread sounds so good!

  144. Melissa P.
    08.15.2017

    Yum! I have been looking for a way to use up some zucchinis, and the boyfriend will love this! Thanks for sharing, can’t wait to make it. Also completed the survey for ya! πŸ™‚

  145. Erika
    08.15.2017

    Filled out the survey and can’t wait to try this yummy bread! Your recipes are always a hit in my house πŸ™‚

  146. Carolsue
    08.16.2017

    I filled out the survey also. I need to get Almond Milk more often! These are great recipes, by the way! Thanks.

  147. Rachel K
    08.16.2017

    I completed the survey. I’d love to see Almond Breeze eliminate gums from their products. I used to buy it bit can no longer tolerate the gums added in.

  148. Leah
    08.16.2017

    I love zucchini bread!!! Thanks for adding the vegan option. I entered the survey too πŸ™‚

  149. Shubha Sastry
    08.16.2017

    I filled out the survey!

  150. Susan Christy
    08.16.2017

    Completed the survey..

  151. Dd
    08.17.2017

    Not sure if this is too late but I did the survey! Thanks for the zucchini bread recipe πŸ™‚ Loved it

  152. I am going downstairs to make this bread now with the abundant of zucchini I have from the garden…and I already have the almond milk so YEAH!

  153. In love with this bread…making it very soon.

  154. cassandra barrett
    09.30.2017

    I have made this a bunch of times now. It’s easy and spectacular. I think this is the first time I’ve ever reviewed a recipe, but I absolutely had to because this was so amazing. Thank you so much for sharing!

    • Jeanine Donofrio
      10.01.2017

      Ooh, I’m SO SO happy to hear that. Thank you for taking a sec to come back to let me know!

  155. chrissie
    07.19.2018

    I made this recipe last night. It is absolutely delicious!

    • Jeanine Donofrio
      07.19.2018

      Hi Chrissie, yay so happy to hear that!!

  156. Jaclyn Darling
    09.07.2018

    I love this recipe, and have made it multiple times this summer.😊 Just wondering if you have ever tried making muffins instead? My toddler loves this bread, but muffins would be a lot easier for him to handle on the go!

    • Jeanine Donofrio
      09.11.2018

      Hi Jaclyn, I haven’t but other readers have – I suspect they might not be super puffy muffins, but they’d be delicious just the same! I’m not sure of the exact yield and I’d keep an eye on the bake time – 20-ish minutes should be sufficient for muffins. Hope that helps!

      • Jaclyn Darling
        09.11.2018

        I ended up making the muffins last night, and they turned out perfectly! 25 minutes at 350, and it made 2 dozen muffins. 😊

  157. Renee Woodruff Adams
    07.21.2019

    Hi, looking for healthy and nutritious recipes to make and keep on hand post baby! Do you think this bread would freeze ok? Thanks, Renee

    • Jeanine Donofrio
      07.21.2019

      Hi Renee, yep, this bread freezes well!

  158. Maureen Greenstein
    07.26.2019

    Is it possible to substitute coconut sugar or maple syrup for cane sugar and if possible how much?
    Thanks!
    Maureen Greenstein
    mausmakeup@rogers.com

    • Jeanine Donofrio
      07.26.2019

      Hi Maureen, you can use coconut sugar (the same amount), but not maple syrup. The dry sugar will swap fine but the liquid sweetener will change the dry to liquid ratio in the recipe. I hope that helps!

  159. Addie
    08.21.2019

    This turned out SO well! I made some unintentional changes:

    -oat milk instead of almond
    -spiralized zucchini instead of shredded (I bought already spiralized – don’t judge – and then forgot to chop it more before adding to the bowl. I’m also not sure because I didn’t even measure but I think I used more than 2 cups).
    -light brown sugar
    -ONE 8.5 x 4.5 loaf pan because that’s what I had – I ended up just cooking it for 60 mins

    Other than forgetting to further chop or shred my own zucchini, I think I would stick with the changes I made!

    • Jeanine Donofrio
      08.23.2019

      Hi Addie, I’m do glad you enjoyed it!

  160. Kerry
    08.30.2019

    Stress baking because of hurricane prep. What better to have in the freezer than zucchini bread. I used gluten free all purpose flour and sub coconut palm sugar. I think that altered the flavor and will try beet sugar next time. Still really good and will make again.

  161. Athena
    08.31.2019

    Thank you so much for this great recipe! I’ve made this recipe several times and love it! I want to try freezing it for an upcoming camping trip. Do you recommend freezing the whole loaf or cutting it first and then freezing it in pieces? Do you wrap it in foil or put it in freezer ziplocks? Also, what’s the best way to thaw it?

    Thank You!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.