I won’t lie, my first experience with zucchini bread was the FIRST time I actually enjoyed eating a vegetable. I was probably seven or eight years old and this loaf was so good, it’s been committed to my memory. This easy zucchini bread is straightforward, easy to make, and absolutely delicious. I hope you enjoy it for breakfast, as a snack, or even as an after-dinner treat! (Or before dinner. Because there are no rules)
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I tested this recipe several times and I’m going to say right now, there are only a few specific ingredients you can change and still get an amazing loaf of zucchini bread.
If you’re looking for different ways to easily grate your zucchini, check out this article.
What's In This Post
Turn this easy zucchini bread into muffins
Don’t have a bread pan? Feeling muffins instead? You can totally use this batter in a muffin tin. Just make sure to check on them at 30, 35 minutes instead of 50 minutes in the oven.
Use your favorite add-ins
I added chocolate chips to my zucchini loaf, but you can use raisins or walnuts instead! Chopped almonds, cashews, and dried cranberries would also taste amazing.
Related: 18 Quick and Easy Snack Ideas for Kids
Turn this into zucchini carrot bread
Replace 1/2 the shredded zucchini with 1/2 a cup of shredded carrots. Delicious!
Make it vegan
This recipe calls for one egg, so you’ll need to replace it with one flax or chia egg. Instructions on how to make a chia or flax egg are below the recipe! You can swap butter out for vegan butter, coconut oil, or canola oil.
Related: How To Meal Prep For Two
Make it gluten-free
This is where it starts to get tricky. I didn’t test this with all-purpose GF flour BUT here’s a recipe that’s simple and similar to mine.
When making GF zucchini bread and looking around for recipes, expect to have to use xantham gum or a GF flour blend that already has xantham gum in it. Note that many GF zucchini bread recipes called for more eggs and lemon juice (mine doesn’t).
Let’s talk butter replacements for this zucchini bread
You can replace the butter in this recipe with the same amount of coconut oil or canola oil. Note that some zucchini bread recipes call for yogurt or applesauce to make them oil-free, but I didn’t test this so I’m not 100% sure if the ratio would work.
Pro tip: don’t skip that nutmeg. It’s SO GOOD in this bread.
Related: Breakfast Ideas: Our Master List of Go-To Meals
Storage & Reheating Notes
This zucchini bread can last in the fridge for up to a week and on the counter for up to 4-5 days! It’s totally freezer friendly too – just make sure to slice it before you freeze it! You can eat it cold, room temp, toasted, or slightly warmed up in the microwave.
Happy prepping!
Don’t forget to try our other delicious baked goods!
- The Best Cranberry Orange Muffins
- Cinnamon Bun Scones
- Vegan Banana Bread
- Savory Muffins With Cheddar Cheese
- Easy, No-Frills Banana Bread Muffins
Find our full list of baked goods here
Zucchini Bread With Chocolate Chips
Ingredients
- 1 cup all-purpose flour sub all-purpose gluten-free flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup chocolate chips optional, sub walnuts or raisins
- 1/2 cup butter melted and cooled down a bit, sub coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg sub flax egg
- 1 tsp vanilla extract
- 2 zucchini grated, you’re looking for one heaping cup
Instructions
- Preheat your oven to 350 F and prepare a bread pan or glass baking dish with cooking spray.
- Add the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg to a large bowl. Add chocolate chips/walnuts/raisins, if using. Whisk to combine and set aside.
- In another bowl, add the melted (and slightly cooled) butter, brown sugar, white sugar, egg/flax egg, vanilla extract, and grated zucchini. Mix until everything is combined.
- Gently fold the wet ingredients into the dry ingredients with a spatula until just combined. Pour the batter in the prepared bread pan or baking dish. Bake for 50-55 minutes, until the top of the bread is golden brown and firm to the touch (and you can also insert a toothpick into the center and make sure it comes out clean!)
- Let the bread cool down before slicing!
