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 zucchini bread is straight forward, 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)
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.
Turn this zucchini bread into zucchini 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.
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.
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
You can replace the butter in this recipe for 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.
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.