10+ Zucchini Baking Recipes to Try for Delicious and Easy Treats

Baking with zucchini is such a sneaky way to add moisture and a little extra nutrition to your sweet treats. You might be surprised by how well this veggie fits into cakes, brownies, and bread.

Zucchini baking recipes let you enjoy delicious desserts while using up extra squash from your garden or store.

These recipes are simple enough for anyone to follow. Zucchini adds a nice texture without taking over the flavors you already love.

Whether you want something chocolatey or just a classic zucchini bread, you’ll find something here worth trying.

1) Classic Zucchini Bread with Cinnamon and Walnuts

Classic zucchini bread is one of those recipes that just works. You get a moist, flavorful loaf with a warm cinnamon taste and a little crunch from walnuts.

It’s simple to make and works for breakfast or as a snack. Grate up some zucchini, mix it with vanilla and cinnamon, and you’re already halfway there.

The walnuts bring a bit of texture to the soft bread. You can bake one or two loaves, depending on how much zucchini you’ve got lying around.

This bread stays moist for days and freezes well if you want to save some. It’s a comforting recipe, easy to share with family or friends.

This version takes inspiration from Caley’s Classic Zucchini Bread.

Ingredients

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

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9×5-inch loaf pans.
3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, beat oil, sugar, eggs, and vanilla until smooth.
5. Stir in grated zucchini and walnuts.
6. Mix wet ingredients into dry ingredients just until combined.
7. Divide the batter between your prepared pans.
8. Bake for 60-70 minutes, or until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then turn out onto wire racks.

2) Moist Zucchini Cake with Brown Sugar and Vanilla

You’ll love this zucchini cake for its soft, moist texture and sweet flavors of brown sugar and vanilla. Cinnamon brings a gentle warmth without stealing the show.

Brown sugar gives the cake a rich, almost caramel flavor. Vanilla just ties everything together and makes each bite smooth.

This cake is perfect for a snack or a little dessert after dinner. The recipe is straightforward and comes together quickly.

You can top it with brown sugar icing or cream cheese frosting—or just eat it plain if you’re feeling lazy.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 2 cups grated zucchini
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×13 inch pan.
3. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. In another bowl, beat eggs, brown sugar, granulated sugar, oil, and vanilla.
5. Stir in grated zucchini.
6. Combine wet and dry ingredients and mix just until blended.
7. Pour batter into the pan.
8. Bake for 40-45 minutes, or until a toothpick comes out clean.
9. Cool before frosting or serving.

3) Fudgy Chocolate Zucchini Brownies

These brownies are such a sneaky way to get veggies into dessert. Zucchini makes them moist and soft, but all you really taste is rich chocolate.

You get that fudgy texture—dense and chewy, not cake-like. Most of the ingredients are probably already in your kitchen.

Zucchini blends right into the batter, so there’s nothing weird about it. If you want a simple, fudgy treat with a veggie boost, this is it.

Ingredients

• 1 cup shredded zucchini
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix butter, sugar, eggs, and vanilla in a bowl.
3. Stir in zucchini.
4. Add cocoa, flour, salt, and baking powder. Mix well.
5. Pour batter into a greased 8×8-inch baking dish.
6. Bake for 25-30 minutes. Check with a toothpick.
7. Let cool before cutting.

Try making these for a simple, fudgy treat that sneaks in some veggies! You can see a full recipe example here.

4) Zucchini Cookies with a Sweet Twist

Zucchini cookies turn out soft and moist, with just enough sweetness. Cinnamon or cloves bring a cozy flavor that works any time of year.

The zucchini hides out in the dough, so you’re left with a treat that doesn’t taste like veggies. Toss in chocolate chips or chopped nuts for extra fun.

If you want a chewier cookie, oats are a nice addition. You don’t need a crazy list of ingredients, and you can play with the spices or sugar to fit your mood.

Baking zucchini this way is a good use for extra produce and makes for a sweet snack.

Ingredients

• 1 cup grated zucchini
• 1/2 cup sugar (brown or white)
• 1 cup flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil or melted butter
• 1 egg
• 1/2 cup chocolate chips or chopped nuts (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix zucchini, sugar, oil, and egg in a bowl.
3. In another bowl, combine flour, baking soda, cinnamon, cloves, and salt.
4. Add dry ingredients to the wet mix and stir until just combined.
5. Fold in chocolate chips or nuts if you like.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until edges are golden and cookies spring back lightly to touch.
8. Let cool before enjoying your sweet zucchini cookies.

For a simple recipe with a sweet twist, try these zucchini cookies from Allrecipes.

5) Spiced Zucchini Bars with Cream Cheese Frosting

Spiced zucchini bars are moist and packed with warm flavors like cinnamon and cloves. The fresh shredded zucchini gives them a soft texture.

Cream cheese frosting on top adds a sweet, tangy finish that balances the spices. You can bake these bars in a sheet pan for a treat that’s easy to share.

Ingredients

• 3 cups shredded zucchini
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix shredded zucchini, baking soda, salt, cinnamon, and cloves in a bowl.
3. In a separate bowl, beat sugar, oil, and eggs.
4. Add flour and zucchini mixture to wet ingredients; stir until combined.
5. Fold in walnuts if using.
6. Pour batter into a greased 9×13 inch pan and bake for 35-40 minutes.
7. Let bars cool completely before frosting.
8. For frosting, beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and vanilla.
10. Spread frosting evenly over the cooled bars.

6) Easy One-Bowl Zucchini Cake

This zucchini cake is perfect for when you don’t want to fuss with a bunch of dishes. You just toss everything into one bowl and mix.

The cake comes out soft and moist, perfect for using up fresh zucchini. It’s got less sugar and fat than some other cakes, but still tastes sweet enough.

You can add frosting, or just eat it plain with a cup of tea or coffee. Either way, it’s a solid snack or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 cups grated zucchini
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix flour, baking soda, cinnamon, and salt.
3. Add zucchini, sugar, oil, eggs, and vanilla. Stir until combined.
4. Pour batter into a greased 9×13 inch pan.
5. Bake for 45-50 minutes or until a toothpick comes out clean.
6. Let cool before serving.

For the full recipe, check out the easy one-bowl zucchini cake page.

7) Low-Carb Cheesy Zucchini Bake

This low-carb cheesy zucchini bake is easy and full of flavor. Shredded zucchini mixes with cheese and a few simple ingredients for a quick dinner or side.

Cheese makes it creamy and rich, but you’re not loading up on carbs. Baking brings out a golden top and soft, melty texture.

You can toss in ground chicken or herbs if you want to change things up. It’s warm, comforting, and fits into a low-carb diet.

Try it for your next meal and see if it becomes a favorite.

Ingredients

• 4 medium zucchinis, shredded
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• ½ cup heavy cream
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (optional)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Squeeze out as much water as you can from the shredded zucchini.

3. In a bowl, mix together the zucchini, cheeses, eggs, cream, garlic, herbs, salt, and pepper.

4. Pour everything into a greased baking dish.

5. Bake for 25-30 minutes, or until the top turns golden and starts bubbling.

6. Let it cool for about 5 minutes before you dig in.

Try this low-carb cheesy zucchini bake if you want something simple and tasty. For more ideas, check out this Easy Cheesy Zucchini Bake.

8) Chocolate-Zucchini Cupcakes

Chocolate-zucchini cupcakes sneak some veggies into dessert without making it taste healthy. The zucchini keeps them moist, and honestly, you won’t spot the green bits once they’re baked.

Most folks top these with chocolate frosting, which just makes sense. If you’re into nuts, toss in some walnuts for a bit of crunch.

You’ll find tons of easy recipes online, like this one: chocolate zucchini cupcakes recipe.

Ingredients

• 1 ½ cups shredded zucchini
• 1 cup sugar
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts (optional)
• Chocolate frosting

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. Mix together zucchini, sugar, oil, eggs, and vanilla.

3. In a separate bowl, combine flour, cocoa, baking soda, and salt.

4. Blend the dry stuff into the wet mixture.

5. Fold in walnuts if you want them.

6. Spoon the batter into cupcake liners.

7. Bake for 20-25 minutes.

8. Let them cool, then slather on the chocolate frosting.

9) Zucchini Dessert Bars with Nutmeg

These zucchini dessert bars turn out super moist and full of flavor. Fresh zucchini keeps them soft, and a good hit of nutmeg and cinnamon brings in that cozy vibe.

Bake them in a 9-inch square pan—nothing fancy needed. Brown sugar does the trick for sweetness and texture.

Eat them straight up or add a glaze or cream cheese frosting if you’re feeling it. They’re great as a snack or a light dessert.

Ingredients

• 2 cups grated zucchini
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. Mix together flour, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, beat eggs, sugar, oil, and vanilla.

4. Stir in the zucchini.

5. Combine the wet and dry ingredients just until they come together.

6. Pour the batter into a greased 9-inch pan.

7. Bake for 35-40 minutes, or until a toothpick poked in the center comes out clean.

10) Zucchini Pie with Sweet Filling

You can whip up a sweet zucchini pie that’s surprisingly close to apple or even a mild cream pie. Start by cooking shredded zucchini with lemon juice and sugar—it softens up and gets all sweet.

Add cinnamon, ginger, and a splash of vanilla for more flavor. Pour the filling into your pie crust.

Bake till the crust turns golden and the filling sets up.

Ingredients

• 2 cups shredded zucchini
• 1 tablespoon lemon juice
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• 1 teaspoon vanilla extract
• 1 (9-inch) pie crust

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Toss the zucchini with lemon juice and sugar. Cook them over medium heat until they turn soft.

3. Add cinnamon, ginger, and vanilla. Give everything a good stir.

4. Pour the mixture into the pie crust.

5. Bake for 45-50 minutes, or until the crust looks golden.