easy zucchini bread

This moist and delicious Double Chocolate Zucchini Bread recipe is sure to become a family favorite! Made with grated zucchini and applesauce, this healthy zucchini bread tastes a lot like chocolate cake.

Double Chocolate Zucchini Bread

white whole wheat flour

dutch processed cocoa powder

baking powder

baking soda

salt

cinnamon

nutmeg

maple syrup

applesauce

coconut oil, melted

vanilla extract

zucchini (about 1½ zucchinis), lightly squeeze the liquid from the zucchini

chocolate chips

Prepare a 8&#215;4 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray)

In a medium bowl, add flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.

In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.

Slowly add the dry ingredients to the wet ingredients until everything is combined.

Fold in the grated zucchini and chocolate chips.

Bake for 45-50 minutes, or until a toothpick comes out clean.

You had me at double chocolate, but the addition of zucchini in this is fantastic. I love that it helps keep moisture in the bread and no one knows it's inside!

I love chocolate bread and I think your addition of zucchini is great!  It's a wonderful way to get more vegetables in your diet and eat chocolate at the same time!  I can't wait to make your delightful bread!

I could 100% sympathize with how your morning routine looks! My kids are a little older now- 5 &amp; 10- but I remember the days of feeding, pumping, gettingthe kids ready AND going to work. UGH! Coffee 100% got me thru those days. And if I had time for a latte, espresso or flat white it was a huge bonus. Love this little machine... and your recipe for chocolate chip zucchini bread. YUM

My son definitely love this gorgeous bread!

This might be the best looking zucchini bread I've ever seen!

The BEST Vegan Zucchini Bread recipe! Cinnamon and nutmeg combined with healthy grated zucchini to make an incredible Fall loaf. Oil-Free and delicious!

Best Vegan Zucchini Bread

organic unbleached flour, whole wheat pastry flour, whole wheat flour, flour

brown sugar, packed

flax egg

vanilla

zucchini (about 1 medium sized zucchini)

In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.

Next, in a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything &#8220;just&#8221; combined. DO NOT OVERMIX!

Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchement paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.

Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don&#8217;t have a wire rack just use a cutting board. 

Cover and store your leftovers for 3-4 days at room temperature.

I just made this easy and delicious zucchini bread tonight. I didn’t have brown sugar so I substituted with coconut sugar. It turned out great and was surprisingly moist considering there’s no oil which is great since I avoid using oil when cooking at home.

Loved it!!  Easy to make.  Super moist and delicious.
Life is good!!!

Loved this! I love all of your recipes, and you!  Thank you for all you do!  On another note, I miss your old website.....  the new one has so many adds and makes it so very hard to navigate.  Not sure if anyone else has mentioned this, but it is really frustrating.  Is there a way to block the adds?  They make the page, jump and jump. Just an FYI. I will not stop following you, just hoping something can be done to fix this.

I found this site a few days ago - my hubby and I are looking into a plant-based diet to help decrease inflammation and joint pain in our bodies, etc - I made this zucchini bread and your pumpkin bread and we're enjoying both!  We may tweak the recipes for simply preference on sweetness and spice, but I wanted to say THANK YOU so much for making it easy, I've never even made banana bread before! That may be next on my list!  I look forward to trying many more of your recipes and seeing the encouragement and ideas through your site!

I have to say that I am very impressed with this website.  Thank you for the great recipes and for keeping the ingredients simple!!   You are a blessing to those who are looking to improve their health and happiness!!

This recipe was great! I had a bunch of extra zucchini and wanted to make some bread without having to run out for ingredients! The recipe was simple yet sooooo good! I used 1 cup whole wheat flour and 1/2 cup white flour. I may experiment with all whole wheat or oat flour next time :)

Just made this today and it was SOOO good!! My batter was thicker than yours, but so delicious! Saving this recipe forsure!

This bread is excellent! The only adaptation I made were to decrease the flour and applesauce  a bit so I could add some sourdough discard. 

Moist and delicious. Thank you!

If coconut sugar will work, I guess date sugar also is ok?

Another great recipe, we love this zucchini bread.  I’ve been trying a lot of your recipes and they’re all keepers.  Hope you have a cookbook in the near future because I would buy it.

Awesome recipe! I reduced the sugar by 1/4 cup (left maple syrup as writ), used half whole wheat flour and half all purpose, it turned out moist and very light considering the WW flour! I brought this on a camping trip along with your chocolate pb hummus as a spread for instant, protein-rich camp breakfasts. :) We LOVED them both, and will be making again! Thanks a bunch!

Holy moly, this knocked my socks off! Like, WOW. This was AMAZING! Also, it made the perfect portion size. A++ for this!

Just so you know, I have made 6 loaves of this zucchini bread in the last 6 weeks....it's just that good!   Thank you for a solid recipe.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

The Best Classic Zucchini Bread - This easy zucchini bread recipe is sweet &amp; incredibly moist because it's made with applesauce &amp; more zucchini &amp; sugar than most recipes.

The Best Classic Zucchini Bread Recipe

zucchini

sugar

brown sugar

vegetable oil

eggs

all purpose flour

Preheat oven to 350 degrees F.  Spray a 9x5 inch loaf pan with cooking spray.

In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla.  Whisk until well combined.

Add the flour, baking powder, baking soda, salt, and cinnamon.  Stir just until no dry flour remains, trying not to over mix.

Pour the batter into the loaf pan.  Bake for 50 to 54 minutes.  A toothpick inserted into the center of the bread should come out with moist crumbs on it.

Cool in the pan for 10 minutes.  Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

Store covered in the refrigerator.  *This bread is best served after it has been refrigerated for at least 12 hours.

https://content.jwplatform.com/videos/mYeVgBru.mp4

Easy recipe for zucchini that is sweet and extra moist.

Looking for an easy zucchini bread? This Death by Chocolate Zucchini Bread from Delish.com is the best.

Death by Chocolate Zucchini Bread

c. (1 stick) melted butter,

c. unsweetened cocoa powder,

c. all-purpose flour

kosher salt

c. sugar

pure vanilla extract

c. grated zucchini (from 1 large or 3 small)

c. semisweet chocolate chips

Flaky sea salt

Do you prefer plain zucchini bread or zucchini bread with chocolate?

Followed the recipe as written (with the baking soda) and had no issues. Baked them as muffins, got about 20 out of the batter. Only took 30 mins on 325° Convect bake.

I totally messed up the instructions with my first loaf, (mixed the sugar with the flour mixture instead of the eggs).  It still turned out just fine.  Very moist.

OMG! This chocolate zucchini bread is heaven on earth. I used Nestle’s dark chocolate morsels! YUM!

I used the written recipe (not video recipe), substituted GF baking flour for the regular flour, cut sugar by 1/2 C, and used 1/4 C applesauce in place of the egg white. DeLISH!

TIP: For people who are asking about the baking soda or baking powder. USE THE POWDER. 
Zucchini is an alkaline veggie, it will not rise as well due to the bread being more alkaline. The soda works well with the acidic groups as the soda reacts with the acid from the mixture.
Also, I used 350 and I still have to keep it in longer than what it states, but no big deal for me. I use a gas oven as well, if that helps.

Delish is correct, this bread is great! I've been making it since 2016.

Made this on a whim! Easy, delicious and a family favorite. Very thick.

https://streaming.hearstdigitalstudios.com/e2d14428-94e5-4400-8393-037f99d45a90/video_rover_16x9_1080p_hd_1590590805_11683.mp4

Chocolate and zucchini is a shockingly delicious combination.

Death By Chocolate Zucchini Bread Is SO Good

Bake this HEALTHY Chocolate Chip Zucchini Bread for breakfast or to have an easy snack on hand.

Healthy Chocolate Chip Zucchini Bread

zucchini (excess moisture squeezed)

oil (OR melted butter)

honey

plain Greek yogurt

whole wheat flour

cornstarch

chocolate chocolate

Prep: Line the bottom of a 5×9 inch loaf pan with parchment and grease the sides. Preheat the oven to 360°F.

Make batter: Add zucchini, oil, honey, Greek yogurt, eggs and vanilla to a large mixing bowl and stir until well combined. Combine flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg (if usinin a separate medium bowl and stir until combined. Add wet to dry ingredients and fold together just until combined – do not overmix, a few lumps are fine! Fold in the chocolate chunks.

Bake: Transfer the batter to the prepared loaf pan and bake the bread in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely (make sure to peel off the parchment too, or the bottom of the bread will get soggy).

This Chocolate Chip Zucchini Bread is an easy breakfast or snack, perfect for a lunch box!

Chocolate Chip Zucchini Bread

oil OR melted butter

Easy zucchini bread that is so delicious and full of goodness. This bread is a great way to use up summer zucchini and makes a delicious breakfast or snack. Spread with butter or jam and enjoy with a cup of herbal tea or milk. &nbsp;&nbsp;

Easy Zucchini Bread Recipe

zucchini (grated)

flour

Combine all ingredients in a large mixing bowl.

Mix until just combined. &nbsp;Do not over mix.

Divide between two greased &nbsp;9" loaf pans.

Bake at 325 degrees for 1 hour.

https://content.jwplatform.com/videos/M9bXpukF.mp4

Perfect every time - this easy zucchini bread that is so delicious and full of goodness. This bread is a great way to use up summer zucchini and makes a delicious breakfast or snack. Spread with butter or jam and enjoy with a cup of cinnamon milk or tea.

Zucchini Bread Blog.mov

This old fashioned Zucchini Bread recipe is moist, perfectly sweet and easy to make. Notes of brown sugar and just the right amount of cinnamon spice, make this an all time favorite quick bread for any occasion!

Zucchini Bread Recipe

unsalted butter (melted)

milk

all-purpose flour

brown sugar (packed)

allspice

Preheat oven to 400 degrees F. Line a 9-inch loaf pan with parchment paper (or use a baking spray with flour in it). Set aside.

In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.

Pour bread batter into prepared loaf pan. Bake for 60-70 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.

Got zucchini? This easy zucchini bread recipe will become a family favorite: it's moistened by Greek yogurt and so fast to whip up.

Easy Zucchini Bread

neutral oil (grapeseed, sunflower, vegetable)

turbinado sugar or light brown sugar

Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch bread pan.

In a large bowl, whisk together the oil, sugar, eggs, yogurt, and vanilla with a fork.

In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Stir the dry ingredients into the wet ingredients and combine into a sticky dough. Gently stir in zucchini (it&#8217;s not necessary to squeeze out liquid). Be careful not to overmix: just stir until the dough comes together.

Pour the dough into the prepared bread pan. If you&#8217;d like, sprinkle the top with turbinado sugar for a little crunch (optional).

Bake 55 to 60 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature covered with a towel for 2 to 3 days, in the refrigerator for about 1 week, or frozen for at least 3 months.

This Classic Zucchini Bread is made with fresh or frozen zucchini, melted butter, and just the right amount of sugar. It's a super moist and delicious zucchini bread recipe!

Classic Zucchini Bread Recipe

zucchini, (about one pound)

allspice, (optional (but delicious!))

butter, (melted and cooled)

whole fat plain yogurt

lemon juice

walnuts

Preheat the oven to 350 degrees. Grease the bottom and sides of a 8 1/2 by 4 1/2 inch loaf pan and set aside.

Trim the ends from your zucchini and use the largest holes on your box grater to shred it. You should have about 2 cups of zucchini. Press the zucchini between a few layers of paper towels to absorb extra moisture. DON'T SKIP THIS STEP. You'll end up with gooey bread if you do.

In a large bowl, whisk together the flour, soda, powder, cinnamon, allspice, and salt together.

In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice until smooth.

Gently fold in the zucchini and the wet ingredients to the flour mixture. Stir until the mixture just comes together, being careful not to over mix. Add the pecans and gently fold in with a spatula.

Scrape the batter into the prepared pan using a spatula and smooth the top.

Bake for 1 hour, until the bread is deep golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before turning out on a wire rack to cool. Let cook for about an hour before serving.

I finally got to make this...oh yum!  I love the allspice in it!!  I didn't add nuts because I wanted him to like it...and he does!!  I got crazy and baked this in my #7 cast iron skillet.  I dropped the temp down 25 degrees and set the timer for 40 minutes to check on it.  The kid called and I was lost in lala land chatting.  Evidently, the timer went off at some point in time, but lucky for me, I smelled the goodness coming from the oven letting me know it was done.  The sides and bottom have a fantastic chew and the inside is perfectly moist. Thanks!  This is a keeper!

Top 11 easy zucchini bread recipes from across the web

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Double Chocolate Zucchini Bread

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Easy Zucchini Bread Recipe

Zucchini Bread Recipe

Easy Zucchini Bread

Classic Zucchini Bread Recipe

Top 11 easy zucchini bread recipes from across the web

The most viewed easy zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Double Chocolate Zucchini Bread

Best Vegan Zucchini Bread

Best Vegan Zucchini Bread

The Best Classic Zucchini Bread Rec...

Death by Chocolate Zucchini Bread

Healthy Chocolate Chip Zucchini Bre...

Chocolate Chip Zucchini Bread

Easy Zucchini Bread Recipe

Zucchini Bread Recipe

Easy Zucchini Bread

Classic Zucchini Bread Recipe

The most viewed easy zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine