This ultra soft and moist zucchini bread recipe is a delicious healthy breakfast or snack, with over a FULL CUP of zucchini hidden inside!
The Best Homemade Zucchini Bread
If you ever find yourself with extra zucchini on hand, this is the perfect way to use it up!
Packed with flavor and nutrition, the bakery-style zucchini loaf is great for serving to guests or taking as a healthy on-the-go snack.
The zucchini gives sweetness and moisture to the recipe without all the added fat and calories, and it can easily be made a day in advance or sliced and frozen to enjoy any time you’re craving zucchini bread.
You May Also Like: Overnight Oats – 15 Recipes
Easy Zucchini Quick Bread
To make the zucchini bread recipe, simply combine everything in a bowl, spread into a 9×5 pan, and let the oven do the rest.
I’ve found that the easiest way to grate the summer squash is to use a food processor.
There’s no need to peel your zucchini first – the skin is full of fiber and nutrition and gives the loaf that perfect green-flecked finish of classic zucchini bread.
Leftover zucchini? Use it up in this Veggie Burger Recipe
Healthy Zucchini Bread Options
This recipe is super-customizable.
Stir in a handful of raisins, dried pineapple, or shredded coconut, a sprinkle of cinnamon or lemon zest, or—my personal favorite—mini chocolate chips.
The zucchini loaf can be topped with cream cheese or powdered sugar, spread with coconut butter or almond butter, or it’s even delicious served plain with no frosting at all.
The quick bread can be gluten free, low fat, oil free, egg free, dairy free, whole grain, and vegan.
And the best part is that it tastes like eating cake for breakfast!
Feel free to substitute yellow squash for the zucchini, coconut sugar for refined sugar, milk of choice (such as almond milk) for the oil, and spelt, oat, or gluten free all purpose flour for white flour to make it healthier.
If you don’t have a loaf pan, try this recipe for Zucchini Muffins.
Above – Watch the video of how to make zucchini bread from scratch!
Zucchini Bread
Ingredients
- 1 1/2 cup finely grated zucchini (300g)
- 1/4 cup oil, or milk of choice for fat free
- 1 tbsp white or cider vinegar
- 1 tsp pure vanilla extract
- 2 cups flour (see note below)
- 1 cup sugar (for refined-sugar-free, try this Zucchini Banana Bread)
- 1 1/2 tsp baking powder, and 1/4 tsp baking soda
- 3/4 tsp salt
- optional 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine first four ingredients. Whisk in remaining ingredients, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Baked Goods
Brenda says
This sounds amazing!! I know you said you haven’t tried it with almond flour, but do you think it would work with straight almond flour, or do you think I need to mix the almond flour with something else and/or adapt the recipe in any way? I can’t wait to try it!!! Thank you for all the WONDERFUL recipes!!!
CCK Media Team says
Unfortunately there’s really no way to know without experimenting. Be sure to report back if you do try!
Gray says
I plan to make this tomorrow. Did you press the liquid out of the zucchini? Thank you for the recipe. I’ll be using oat flour with coconut flour (about 80/20) and coconut oil!
CCK Media Team says
No need to press the zucchini. We haven’t tried using coconut flour and so can’t vouch for the results of that substitution since it acts so differently in baking, but it sounds like a fun experiment. Be sure to report back if you try it!
Abigail says
This was delicious! I don’t think I’d ever had zucchini bread before so I didn’t know what to expect. It was almost like banana bread without a banana flavor, which is even better!
Connie says
I used white all purpose flour and raw cane sugar. It came out perfectly with the extra almond milk added.
And delicious.
Michelle Zimney says
This is SOOO good! Definitely a new fav in our house. Thank you for the great recipe!
CCK Media Team says
Thank you so much for trying it!
Laura says
I just made this for my son. It’s delicious! It tastes very sweet, like a dessert bread. Zero taste of zucchini.
I used coconut sugar, oat flour and EVOO. I had to cut the loaf in half to get it out of the pan, because I couldn’t flip it out while the chocolate chips were still warm on top. Can I use parchment paper next time for these and other breakfast breads instead of greasing the pan?
Laura says
I also added chocolate chips and unsweetened raw, shredded coconut on top, and the coconut got nice and toasted and I highly recommend it.
CCK Media Team says
You definitely can!
amanda says
Hi! Can i check if its possible to add mashed banana so i can reduce the sugar? Will it affect the texture of the cake and how can i adapt the recipe to include the mashed banana! Thank you 🙂
CCK Media Team says
Hi, just use the zucchini banana bread recipe she has linked in the ingredient list.
Kellie Kupetz says
I’ve recently started a site, the information you offer on this website has helped me tremendously. Thank you for all of your time & work.
Arianna Allen says
This is a very good zucchini bread recipe. It taste exactly like my regular zucchini bread recipe. I don’t know how you do it! It’s amazing! The bread does not sink, it was moist and fluffy. Delicious! definitely one of my favorite recipes on this blog; you just can’t mess it up. I’ve made this recipe many many times. I use 2/3- 1 cup sugar, 1/4 cup oil, but my favorite variation is to use brown sugar, pumpkin pie spice in place of cinnamon and orange extract in place of the vanilla extract. It’s like a orange spice loaf and is the best! Sometimes we top it with whipped cream or cream cheese frosting and have it as dessert. Thanks for this recipe, it has earned itself a note-card in our family cookbook.
Kathleen W says
It is not that I’m totally incapable of following a recipe, but frequently I’m curious what would happen if… This time curiosity and distractions collided. Wandering off the trail into the wilds, I used 2 eggs (because I was thinking of another recipe I have), 1 cup each almond flour and whole wheat; probably 2 cups grated zucchini and 1/2 cup grated apple. 1/4 cup buttermilk, 1/4 cup Xylitol. I don’t bake much but, amazingly, the thing came out light, tender, super moist. Probably more like a cake than bread. This was a very forgiving recipe that allowed for experimentation and lack of attention without sacrificing success. Chocolate chips and black walnuts certainly helped.
Barbara says
Do you think that this zucchini bread can be made with either coconut flour or almond flour? If so, would there be a difference in the amounts? Can the coconut or almond flour be combined or would it have to be one or the other?
CCK Media Team says
Hi! We haven’t tried so honestly can’t say if it would work or how to go about trying one of those. The closest thing Katie has to a flourless zucchini bread would be either the keto birthday cake (with almond flour) or the almond flour banana bread, where you might be able to sub zucchini in there for a little of the banana… but we haven’t tried it so you’ll have to experiment!
Katherine D Emerson says
To: ABIGAIL
20th June 2020 at 7:39 am
I totally agree!! Tastes like banana bread for some odd reason, but without the bananas.
I always find the batter dry and add 1/8 to 1/4 cup of milk but, even so, this bread is SO delicious, freezes well, and is lovely with a cup of tea.