10+ Zucchini Bread Recipes You’ll Love to Bake and Share

Zucchini bread is such a simple, tasty way to use up fresh zucchini from your garden or the grocery store. It’s moist and sweet—honestly, it’s good for breakfast, a snack, or dessert.

You don’t have to be an expert baker to get a good loaf out of this. It’s pretty forgiving, which is always nice.

Zucchini bread recipes are usually straightforward and you can tweak them to your taste. If you love nuts, cinnamon, or want it extra sweet, it’s easy to adjust.

With just a handful of ingredients, you’ll have a homemade bread that feels warm and comforting.

Ingredients

• Zucchini
• Flour
• Sugar
• Eggs
• Baking soda
• Baking powder
• Cinnamon
• Salt
• Oil or butter
• Optional: nuts or vanilla extract

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Grate the zucchini and set it aside.
3. Mix dry ingredients like flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, sugar, and oil or melted butter.
5. Stir the grated zucchini into the wet ingredients.
6. Combine wet and dry ingredients until just mixed.
7. Add nuts or vanilla if you like.
8. Pour the batter into a greased loaf pan.
9. Bake for 50-60 minutes or until a toothpick comes out clean.
10. Let the bread cool before slicing.

1) Classic Moist Zucchini Bread with Cinnamon

This classic zucchini bread comes out soft and moist every time. Cinnamon brings a cozy, familiar flavor that just works.

Freshly grated zucchini keeps the bread tender but not soggy. You can toss in some nuts for crunch, or skip them if you’re not a fan.

Baking at the right temp gives you that golden crust everyone loves. If you grate the zucchini finely and squeeze out the extra water, your bread holds together nicely.

Ingredients

• 2 cups grated zucchini
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×5 inch loaf pan.
3. In a bowl, whisk flour, baking soda, salt, and cinnamon.
4. In another bowl, beat oil and sugar. Add eggs and vanilla.
5. Stir in shredded zucchini.
6. Mix wet and dry ingredients until just combined.
7. Fold in walnuts if using.
8. Pour batter into the pan and bake 55-60 minutes.
9. Check with a toothpick; it should come out clean.
10. Let cool before slicing.

For more ideas, see this classic moist zucchini bread recipe with cinnamon.

2) Zucchini Bread with Crunchy Walnuts

Walnuts add a nice crunch to zucchini bread—every bite has a little buttery texture. They mix well with the soft, lightly spiced loaf.

You can stir walnuts into the batter or sprinkle them on top for extra crunch. If you toast the walnuts first, the flavor gets even better.

This bread works for breakfast or as a snack. It’s easy, and the nuts just make it more interesting.

Ingredients

• 2 cups grated zucchini
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup chopped walnuts (toasted if you like)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5 inch loaf pan.
3. Mix flour, baking soda, salt, and cinnamon in a bowl.
4. In another bowl, beat eggs, sugars, oil, and vanilla.
5. Stir in zucchini and walnuts.
6. Combine wet and dry ingredients until just mixed.
7. Pour batter into the pan.
8. Bake for 55-60 minutes until a toothpick comes out clean.
9. Cool before slicing.

3) Extra Moist Double Loaf Zucchini Bread

If you need more than one loaf, this recipe gives you two big, moist loaves. Cinnamon adds warmth, and you can toss in nuts for crunch—or not, up to you.

The zucchini keeps everything soft and fresh. You can mix the batter quickly, and baking two loaves means you’ve got plenty to share or stash for later.

Ingredients

• 4 cups shredded zucchini
• 3 cups flour
• 2 teaspoons baking soda
• 1½ teaspoons cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1¾ cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two loaf pans.
3. In a bowl, combine flour, baking soda, cinnamon, and salt.
4. In another bowl, beat eggs, sugar, oil, and vanilla.
5. Stir shredded zucchini and nuts into the wet mix.
6. Add dry ingredients and mix until just combined.
7. Divide batter between the two pans.
8. Bake for 50-60 minutes, or until a toothpick comes out clean.
9. Let cool before slicing.

For more, see this extra moist double loaf zucchini bread.

4) Brown Sugar and Cinnamon Zucchini Bread

Brown sugar gives this zucchini bread a deeper, richer sweetness. Cinnamon brings that classic, comforting flavor.

You don’t need anything fancy—just the basics like flour, brown sugar, and fresh zucchini. The ginger adds a subtle spice, and if you want, you can toss in some nuts for crunch.

It’s moist, and honestly, it’s hard to stop at just one slice.

Ingredients

• 3 large eggs
• ¾ cup vegetable oil
• 1 ⅔ cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Optional: ½ cup chopped walnuts

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan.
3. In a large bowl, whisk eggs, oil, brown sugar, and vanilla until smooth.
4. Stir in grated zucchini.
5. In another bowl, mix flour, cinnamon, ginger, baking soda, baking powder, and salt.
6. Combine dry ingredients with wet, mixing until just blended.
7. Fold in walnuts if using.
8. Pour batter into the loaf pan.
9. Bake for 60-70 minutes until a toothpick comes out clean.
10. Let cool before slicing.

For more details, check this brown sugar zucchini bread recipe.

5) No Mixer Easy Zucchini Bread

You don’t need a mixer for this zucchini bread. Just grab a bowl and a spoon, and you’re good to go.

Mix your wet and dry ingredients separately, then stir in the shredded zucchini. The bread comes out moist and soft—no fancy equipment required.

If you want, add some nuts or raisins for a little extra something. This recipe is a lifesaver when you’re short on time or just don’t feel like dragging out the mixer.

Ingredients

• 2 cups grated zucchini
• 3 large eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• Optional: ½ cup chopped walnuts or raisins

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In one bowl, whisk the eggs, oil, sugar, and vanilla.
3. In another bowl, combine flour, baking soda, and salt.
4. Stir the dry into the wet ingredients until mixed.
5. Fold in the grated zucchini and nuts or raisins if using.
6. Pour the batter into greased loaf pans.
7. Bake for 60-70 minutes until a toothpick comes out clean.
8. Cool before slicing.

6) Zucchini Bread with Irresistible Crunchy Sugar Topping

You can make zucchini bread even better by adding a crunchy sugar topping. It gives a sweet, crackly crust that’s honestly hard to resist.

Sprinkle raw sugar or cinnamon sugar over the batter before baking. As it bakes, the sugar melts a bit and then hardens into a crispy top.

This version is perfect for breakfast or a snack. If you’re curious, Deno’s Diner has some good tips for getting that sugar crust just right.

Ingredients

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 2 tbsp raw sugar or cinnamon sugar for topping

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix sugar, oil, eggs, and vanilla.
3. Add grated zucchini and stir to combine.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon (if using).
5. Combine dry ingredients with wet, mixing until just blended.
6. Pour batter into a greased loaf pan.
7. Sprinkle the raw sugar or cinnamon sugar evenly on top.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
9. Let the bread cool before slicing and serving.

7) Award-Winning Zucchini Bread Recipe

This zucchini bread really stands out with its sweet brown sugar streusel topping. Cinnamon, nutmeg, and vanilla make it taste warm and cozy.

Chocolate chips melt into the loaf, making it extra special. The inside stays moist and soft, while the topping adds a little crunch.

It’s great for breakfast, a snack, or even dessert. You’ll probably want to make it again—just saying.

Ingredients

• 2 cups grated zucchini
• 1 ½ cups brown sugar
• 1 cup all-purpose flour
• ½ cup butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips

For streusel topping

• ½ cup brown sugar
• ¼ cup flour
• 2 tbsp butter, cold and cubed
• 1 tsp cinnamon

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a loaf pan.
3. Mix zucchini, brown sugar, melted butter, eggs, and vanilla in a bowl.
4. In another bowl, combine flour, cinnamon, nutmeg, baking soda, and salt.
5. Add dry ingredients to wet and stir gently.
6. Fold in chocolate chips.
7. For the streusel, mix brown sugar, flour, and cinnamon.
8. Cut in the cold butter until the mixture gets crumbly.
9. Pour the batter into the pan.
10. Sprinkle the streusel on top.
11. Bake 50-60 minutes.
12. Check with a toothpick for doneness.
13. Let it cool before slicing.

8) Freezer-Friendly Quick Zucchini Bread

You can make zucchini bread ahead and stash it in the freezer for later. Bake the bread, let it cool all the way, then wrap it up tight in plastic wrap and foil.

That keeps it fresh and moist, which is honestly the best part.

When you want some, just thaw it on the counter or toss it in the fridge overnight. If you’re feeling fancy, freeze the batter instead and bake it off when you need a loaf.

Try freezing individual slices for grab-and-go snacks. Wrap each slice in plastic and toss them in a freezer bag.

That way, you can just grab one whenever the mood strikes—no need to thaw a whole loaf.

Ingredients

• 2 medium zucchinis, shredded
• 2 cups all-purpose flour
• 1 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix zucchini, eggs, oil, and sugar in a big bowl.
3. In another bowl, combine flour, baking soda, salt, and cinnamon.
4. Stir dry ingredients into the wet stuff until just blended.
5. Pour the batter into a greased loaf pan.
6. Bake for 50-60 minutes.
7. Let it cool before you wrap it up for freezing.

9) Zucchini Bread with Dried Fruits and Nuts

This one’s for people who like a little extra something in their zucchini bread. Dried fruits add a natural sweetness that works so well with the moist zucchini.

Nuts? They bring that satisfying crunch to every bite.

Pick raisins, cranberries, or chopped dates for the dried fruit. Walnuts, pecans, or almonds all do the trick for nuts.

This bread makes a solid snack or even breakfast, if you ask me.

Grate the zucchini pretty fine and squeeze out the extra moisture. That way, your bread stays soft but doesn’t get soggy.

Ingredients

• 3 medium zucchini, grated and drained
• 1 ½ cups white sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup mixed dried fruits (raisins, cranberries, dates)
• 1 cup chopped nuts (walnuts, pecans, or almonds)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix sugar, oil, eggs, sour cream, and orange zest in a bowl.
3. Add flour, baking soda, and salt.
4. Mix until it just comes together.
5. Fold in zucchini, dried fruits, and nuts.
6. Pour the batter into a greased loaf pan.
7. Bake for 60-70 minutes.
8. Let it cool before slicing.

10) Simple Summer Zucchini Bread

You can whip up soft, moist zucchini bread with just a handful of basic ingredients. It comes out with a gentle sweetness and a cozy hint of cinnamon.

Honestly, it’s a great way to use up all that summer zucchini hanging around. You don’t even need a mixer—just a bowl and a spoon.

If you’re feeling adventurous, toss in some nuts or dried fruit for a little extra something. The bread keeps well, and I love it toasted with a bit of butter.

Ingredients

• 2 cups grated zucchini
• 1 ½ cups sugar
• 3 cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8×4-inch loaf pans.
3. In a large bowl, mix sugar, eggs, and oil.
4. Stir in the zucchini and vanilla.
5. In another bowl, combine flour, baking soda, salt, and cinnamon.
6. Add the dry ingredients to the wet mixture and stir until just combined.
7. Fold in walnuts if you want them.
8. Divide the batter between the pans and bake for 50-60 minutes.
9. Check with a toothpick—if it comes out clean, you’re good.
10. Let the loaves cool before you slice them up.