Got a garden full of zucchini? This zucchini bread recipe is the BEST way to use it! It's moist, tender, deliciously spiced, and super easy to make.
Have you made zucchini bread yet this summer? As I write this post, Jack and I are just finishing up our second loaf of the season, and I’m already looking forward to making our third (and fourth, and fifth…).
I don’t know what it is about this zucchini bread recipe, but come mid-July, I just can’t get enough of it. It’s moist, tender, lightly sweet, and warmly spiced with cinnamon. It’s healthy enough to pass as breakfast or an afternoon snack, but it tastes so good that I’m also happy devouring a slice (or two) for dessert. Best of all, it’s easy to make, and it’s chock-full of summer produce.
Ok, I take it back – I do know why I can’t get enough of this zucchini bread recipe. I hope you love it too!
Zucchini Bread Recipe Ingredients
Here’s what you’ll need to make this zucchini bread recipe:
- Zucchini, of course! You’ll need 2 packed cups of shredded zucchini, about 2 medium, to make this recipe.
- All-purpose flour and almond flour – I love using this combination of flours in baking recipes, especially muffins and quick breads. They yield baked goods that are super moist and tender – exactly what I want in a zucchini bread recipe.
- Baking powder, baking soda, and eggs – They help the loaves puff up in the oven.
- Cinnamon and vanilla extract – They give the bread warm, spiced depth of flavor.
- Cane sugar – It makes the bread lightly sweet.
- Almond milk and olive oil – For moisture and richness. If you don’t keep almond milk on hand, feel free to swap in another milk of your choice. My homemade oat milk would be great here too.
- Sea salt – To make all the flavors pop!
- And chocolate chips – I scatter them on top of the loaves for a rich, decadent finishing touch. Yum!
Find the complete recipe with measurements below.
How to Make Zucchini Bread
This zucchini bread recipe is super simple to make! Here’s how it goes:
First, grate the zucchini. Shred it on the large holes of a box grater, and measure 2 packed cups. Set aside the grated zucchini on a kitchen towel to drain.
Then, combine the dry ingredients in one bowl and the wet ingredients in another. Gently squeeze any excess moisture from the grated zucchini, and whisk it into the bowl of wet ingredients. Pour the dry ingredients into zucchini mixture and fold until just combined.
Next, pour the batter into 2 greased loaf pans. Do your best to put an equal amount in both so that the loaves bake at the same rate.
Scatter the chocolate chips on top…
And bake! Transfer the pans to a 350° oven and bake for 45 to 50 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean.
Allow the loaves to cool for a few minutes in the pan before transferring them to wire racks to cool completely. Finally, slice and enjoy!
Best Zucchini Bread Recipe Tips
- Don’t overmix. In this recipe, and whenever you’re making quick breads, cakes, muffins, or other baked goods that you want to be light and tender, mix the batter until the wet and dry ingredients are just combined. Stirring the batter more will start to develop the gluten in the flour. If that happens, the zucchini bread will be dense instead of light and cake-y. No, thank you!
- Make it vegan. Check out the recipe card below to find instructions for making this recipe vegan. The vegan loaves aren’t quite as puffy as the regular ones are, but they’re still moist and delicious.
- Have fun with mix-ins. I scatter chocolate chips on top of my zucchini bread, but if you’re in the mood for a more indulgent treat, you could mix them into the batter, too. Adding an additional 1/2 cup of chocolate chips to the recipe will make these loaves irresistibly chocolatey. Not crazy for chocolate? Fold 1 cup chopped walnuts or pecans into the batter instead!
- Freeze the extras. This zucchini bread freezes perfectly, which is super handy, because the recipe makes 2 loaves. I like to slice and eat one right away and freeze the other for another day. If you like, you can slice it before you freeze it. That way, you can thaw one slice at a time for an easy breakfast or snack! Transfer frozen slices to the fridge to thaw overnight, or pop them in the microwave for about 30 seconds.
More Favorite Baking Recipes
If you love this zucchini bread recipe, try one of these yummy baked goods next:
- Chocolate Zucchini Bread
- Chocolate Zucchini Cake
- Healthy Banana Bread
- Pumpkin Bread
- Healthy Banana Muffins
- Chocolate Chip Muffins
- Blueberry Muffins
- Or any of these 25 Super Fun Baking Recipes!
Best Zucchini Bread
Ingredients
- 2 cups packed shredded zucchini, 2 medium
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 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
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips, optional
Instructions
- Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
- Place the shredded zucchini on paper towels to drain. Set aside.
- In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
- 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.
- Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
Notes
Best tasting zucchini bread while still being healthy!
Hi my son is allergic to tree nuts including almonds. I saw that it was not an optional ingredient. However can you give me any recommendations to sub?
Hi Eugenia, I haven’t tested this bread without the almond flour (it’s the chocolate chips that are the optional ingredient), but give this chocolate zucchini loaf a try, it’s made with regular flour and whole wheat flour. If you use another type of milk (any type), it’s not free: https://www.loveandlemons.com/chocolate-zucchini-bread/#wprm-recipe-container-43097
We’re backing up with zucchini from the garden so I made this with what I had on hand. I used Lactaid red instead of Almond milk; I used oats in the food processor instead of almond flour; I used vegetable oil instead of EVOO. And I added both 1/2 cup chocolate chips and 1/2 cup chopped walnuts. Even with those changes it came out great. Thank you for the recipe, it’s a keeper!
I made this recipe today and 4 teaspoons of cinnamon is WAY too much! I should have followed my gut and added half the amount. I like cinnamon, but this kind of burns your tongue. I’m disappointed that I wasted so many high quality ingredients, and one loaf was supposed to be a gift. Ive made other Love and Lemons recipes before that I have liked very much. Had I reduced the cinnamon, I think it would have been great.
Perfection! I cut the sugar by about half, and used whole milk instead of almond milk… fluffy, moist and delicious! Thank you xx
I’ve successfully made this recipe a dozen times w Bob’s red mill 1-1 flour. This was our first time w Kind Arthur 1-1 and they are still fantastic. Thx for this family favorite recipe!
I’m so happy to hear that both types of flours worked well – thank you for sharing!
One positive thing to come out of 2020 is my new found love for zucchini. I have been experimenting with this versatile veggie all summer long. However, this was my first attempt at making zucchini bread and it was a success. My dad has to keep his salt and sugar intake to a minimum which is why I only used 1/2 cup of sugar but it was still delicious, moist, and easy to make.
I nvefanized it and it was so moist and tasty 😋I cut the sugar by a 1/4 cup and it was perfect for my dad. Then I made a tiny bit of glaze and put it on my portion. It was delicious
Can I sub anything for the almond and almond milk?
Hi Desiree, I’m not sure how it would be without the almond flour, but you can replace the almond milk with any type of milk.
These were AMAZING!!! Perfect amount of sugar/salt, fluffy and delicious! I added fresh blueberries and lemon zest to have the batch for even more yumminess!
I’m so glad you loved it! Mmmm… blueberries 🙂
This was so delicious! I made a dozen gluten free muffins by cutting the recipe in half, replaced chocolate chips with chopped walnuts and subbed Bob’s 1:1 gluten free Baking flour for the AP flour and baked about 17 minutes- they turned out perfectly – moist yet fluffy. Will definitely be saving this one!
Can I make these into muffins instead? Any advice if I try it that way?
Hi Rachel, you can… reduce the baking time – I’d start checking around 18 minutes.
Substituted 1/2 cup of pyure instead of the 1 cup sugar and it was great! Thanks for the recipe
I’m so glad you enjoyed the zucchini bread!
Thanks for a wonderful recipe! I’m vegan so I made it with flax seed and added the apple cider vinegar and extra baking powder as you suggested. I also substituted unsweetened applesauce for half the olive oil. I was a little worried because the batter came out SO thick but it baked up beautifully! The bread is so moist and delicious!
I’m so glad you loved it!!!
Hi Laura, I’m so glad you loved it! Thanks for the tip about the applesauce!
Try using coconut oil in place of olive oil! Avocado oil and grapeseed oil are also great for baking!
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!
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.
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!
Hi Addie, I’m do glad you enjoyed it!
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!
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
Hi Renee, yep, this bread freezes well!