The best Zucchini Bread Recipe—moist, flavorful, and surprisingly healthy. This quick and easy zucchini loaf is perfect for summer, easy to make from scratch, and keeps well for days or in the freezer.
Last week zucchini was on sale so I stocked up. After making stir-fries, soups and snacks, I still had a lot left and wanted an easy way to use it up. I stumbled across a viral loaf on social media—turns out it was just zucchini bread. Since we already loved my chocolate zucchini variations, I decided to make a simple zucchini bread right away.
Table of Contents
- Award winning zucchini bread recipe
- Ingredients for zucchini bread
- How to prepare zucchini bread
- How to grate zucchini for bread?
- Storing & freezing
- Baking tips
- More bread recipes
- Zucchini Bread Recipe
Award winning zucchini bread recipe
- This version is healthy and gluten-free when made with oat and almond flour, and uses maple syrup instead of refined sugar.
- The loaf stays moist and tasty whether fresh or a day or two later—flavor improves after resting.
- Quick and simple: the recipe takes under 40 minutes from start to oven.
- Stores very well in the fridge or freezer and is easy to reheat for a fresh-baked texture.
Ingredients for zucchini bread
- Oat flour and almond flour: use these for a gluten-free loaf. Substitute whole-wheat or all-purpose flour if preferred.
- Zucchini: grate and squeeze thoroughly to remove excess water—this prevents a soggy loaf.
- Ripe banana: mashed banana adds moisture and natural sweetness; can be swapped for unsweetened applesauce.
- Egg: binds the batter. For a vegan version, replace with a flaxseed egg.
- Maple syrup: a natural sweetener. Honey, agave, or a sugar-free syrup can be used instead.
- Vegetable oil: adds moisture and tenderness; canola, coconut, or melted butter all work.
- Milk: almond milk or any dairy/dairy-free milk of choice.
- Baking powder & baking soda: provide lift and a light crumb.
- Vanilla, cinnamon, and salt: vanilla and salt enhance flavor; cinnamon is optional but recommended.
Yes. This base recipe adapts well to add-ins like cranberries, raisins, walnuts, pecans, or chocolate chips. My favorite is walnuts and chocolate chips for extra crunch and gooey bites.
How to prepare zucchini bread
Make a buttermilk substitute (optional):
If using apple cider vinegar, stir it into the milk and set aside for a few minutes. This makes the batter a bit fluffier and moister.
Grate and squeeze the zucchini:
Wash and trim the ends, then grate with a box grater or food processor. Place the shreds in a clean towel and squeeze out as much liquid as possible.
Combine wet ingredients:
In a large bowl, beat the egg with mashed banana, maple syrup, oil, vanilla, cinnamon (if using) and a pinch of salt. Mix until smooth, then fold in the grated zucchini.
Add dry ingredients:
Gently stir in oat flour, almond flour, baking powder and baking soda. Gradually add the milk while folding with a spatula or whisk. Mix only until combined—overmixing can make the loaf dense.
Bake:
Pour batter into a 20 cm (7.9 inch) loaf pan lined with parchment or greased. Bake at 180°C (350°F) for 25–40 minutes, until a toothpick in the center comes out clean. Cool before slicing.
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How to grate zucchini for bread?
Shredding and draining the zucchini is essential. After washing and trimming, grate finely with a box grater or food processor. Place the shreds on a clean towel or paper towel, fold and squeeze to remove excess moisture. Do not peel the zucchini—leaving the skin adds nutrients and texture.
Storing & freezing
To store: Let the loaf cool completely on a rack, then place in an airtight container. Keep at room temperature up to 3 days or refrigerate for up to 4 days. Refrigeration often improves flavor and texture.
To freeze: Wrap slices or the whole loaf tightly in freezer bags or wrap and freeze up to 3 months. Reheat briefly in a warm oven before serving for a fresh-baked texture.
Baking tips
- Squeeze zucchini well: Remove as much water as possible to avoid a soggy loaf.
- Use apple cider vinegar: Optional, but mixing 1 tsp ACV with milk creates a buttermilk-like effect and improves texture.
- Swap ingredients: Use applesauce instead of banana, or swap flours as needed.
- Mix-ins: Nuts, dried fruit, or chocolate chips make great additions—walnuts and chocolate chips are a favorite.
- Avoid overmixing: Stir only until combined to keep the crumb tender.
- Best after resting: The bread often tastes better on day two after flavors meld.
More bread recipes
- Healthy banana bread
- Strawberry bread
- Chocolate banana bread
- Oat bread
- Pumpkin chocolate chip bread
- Apple bread
Zucchini Bread
Ingredients
Wet Ingredients
- 1 egg
- ½ cup mashed banana (ripe) or applesauce
- ½ cup grated zucchini, well squeezed
- ¼ cup + 1 tbsp maple syrup (or honey)
- 2 tbsp vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup milk of choice
- 1 tsp apple cider vinegar (optional)
Dry Ingredients
- 1 ⅓ cup oat flour (or whole-wheat/all-purpose)
- ½ cup almond flour (or whole-wheat/all-purpose)
- ¾ tsp ground cinnamon (optional)
- 1 tsp baking powder
- ⅓ tsp baking soda
- A pinch of salt
Instructions
- Preheat oven to 180°C (350°F). Line a 20 cm (7.9 inch) loaf pan with parchment paper or grease it.
- If using apple cider vinegar, combine it with the milk and set aside.
- Grate the zucchini, then squeeze it thoroughly in a clean towel to remove excess water and set aside.
- In a large bowl, beat the egg with mashed banana, maple syrup, oil, vanilla, cinnamon (if using), and a pinch of salt. Stir in the grated zucchini.
- Add the oat and almond flours, baking powder and baking soda. Gradually pour in the milk while gently mixing until the batter is smooth.
- Pour the batter into the prepared pan. Bake 25–40 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.
Notes
Nutrition
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Calories: 118.6 kcal
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Carbohydrates: 14.5 g
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Protein: 3 g
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