This might sound crazy, but it’s true. 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 ever since. 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 once you’re an adult, right? You can eat what you want, when you feel like you want it.)
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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 be guaranteed you’ll bake an amazing loaf of zucchini bread.
If you’re looking for different ways to easily grate your zucchini, check out this article.
How to make adaptations to this recipe
Love zucchini bread but want something smaller and more portable? Or maybe you don’t have a bread pan? Turn this easy zucchini bread into muffins! You can totally use this batter in a muffin tin. Just make sure to check on them at 30 to 35 minutes instead of 50 minutes in the oven.
This recipe also doubles well.
How to customize this easy zucchini bread
Zucchini bread goes well with a lot of flavors. It’s subtly sweet and takes well to a lot of different ingredients. Just keep the amount to 1/2 to 1 cup.
I added chocolate chips to my zucchini loaf, but you can use raisins or dried cranberries. Mini chocolate chips are especially fun and distribute well throughout the batter.
Add in chopped walnuts, pecans, almonds, or cashews–all taste great. (I have a preference for walnuts, though!
You could also add in 1/4 cup or so of shredded unsweetened dried coconut for a different flavor profile and vibe.
I also sometimes like to add some lemon zest or orange zest to this loaf. It really brightens up the flavors; lemon is especially good.
Related: 18 Quick and Easy Snack Ideas for Kids
How to turn this into zucchini carrot bread
You’d be surprised as to how easy this is. Replace 1/2 to 3/4 of the shredded zucchini with 1/2 a cup of shredded carrots. Delicious! It may not be quite as moist as the zucchini bread but it will still taste great.
How to make this recipe vegan
This recipe calls for one egg, so you’ll need to replace it with one flax or chia egg. Making a chia or flax egg is really easy; instructions for how to do this can be found below the recipe!
Regarding the butter? You can swap that out for vegan butter, melted coconut oil, or canola oil.
Related: How To Meal Prep For Two
How to make gluten-free zucchini bread
Gluten free baking can be tricky because gluten helps baked goods rise. Full disclosure: 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 xanthan gum or a GF flour blend that already has xanthan gum in it, such as the Bob’s Red Mill baking blend. Look for the 1-to-1 all-purpose blend for gluten-free baking. It comes in a blue bag and ready to go, xanthan gum included.
Note that many GF zucchini bread recipes called for more eggs and lemon juice, but this one doesn’t.
A word about the fats in this recipe
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 it to see what would happen, so I’m not 100% sure if the ratio would work.
Pro tip: Don’t skip that nutmeg. It may seem weird, but it is SO GOOD in this bread.
Related: Breakfast Ideas: Our Master List of Go-To Meals
How to store and reheat easy zucchini bread
This zucchini bread can last in the fridge for up to a week and on the counter for up to 4-5 days, covered in an airtight container! It’s totally freezer friendly, too; just make sure to slice it before you freeze it! Wrap each slice individually so you can easily defrost and reheat. 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
Easy 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.1 cup all-purpose 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
- 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.1/2 cup butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 egg, 1 tsp vanilla extract, 2 zucchini
- 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!
Notes
- Combine 1 TBSP ground flaxseed meal or chia seeds with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
