zucchini bread recipe

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

baking soda

baking powder

salt

cinnamon

nutmeg

applesauce

brown sugar, packed

maple syrup

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

vanilla extract

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.

Sneak in a morning serving of greens and citrus with mini sesame zucchini loaves.

Mini Sesame Zucchini Loaves

c. olive oil,

c. all-purpose flour

kosher salt

c. sugar

lemon

eggs,

c. walnuts, toasted and chopped

tbsp. white sesame seeds

Butter,

This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! Lemon Zucchini Bread can be made with fresh or frozen grated zucchini!

Lemon Zucchini Bread

all-purpose flour

tsp baking soda

tsp baking powder

Salt

Sugar

lemon juice

tsp pure vanilla extract

lemon lemon,

Preheat oven to 350°F. Grease 2 bread pans.

Measure and mix dry ingredients.

Grate lemon zest.

Break eggs into bowl.

Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.

Measure sugar.

Beat eggs with oil to incorporate.

Add sugar. Beat until light and fluffy.

Add lemon juice and vanilla.

Next mix in lemon zest and zucchini.

Add in flour in 3 additions, Just mixing to moisten.

Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.

Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.

Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.

Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.

https://embed.mediavine.com/videos/bhouj6x2pndg466433vj

Morning glory bread has it all! Fruit, vegetables, and nuts make for a wholesome quick bread the entire family will love.

Morning Glory Bread

Flour

Tbsp Cinnamon

tsp Baking Soda

Grated Carrots

Raisins

Shredded Coconut

Chopped Pecans

Zucchini, grated

Apple,

Eggs

Vegetable Oil

Tbsp Vanilla

In a large bowl, whisk together flour, sugar, cinnamon, and baking soda.

Into another large bowl, combine carrots, raisins, coconut, pecans, zucchini and apples, eggs, vegetable oil and vanilla. Mix with a hand mixer until combined thoroughly.

Pour the wet mixture into the flour mixture, gently folding it together with a rubber scraper or spatula.

Prepare a loaf pan with non-stick spray. Line the pan with a parchment paper sling, and lightly spray again with non-stick spray. Pour the batter 3/4 the way up the pan. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the tin for 10 minutes, prior to removing the loaf to cool completely before slicing and serving.

This summer squash shines in anything from fritters and pasta to this lovely bread that's ideal for a weekend brunch.

This sweet zucchini bread spiced with cinnamon is super easy to make.

Zucchini bread

(2 cups) self-raising flour, sifted

(2/3 cup, firmly packed) brown sugar

eggs, lightly whisked

vanilla bean paste

tsp cinnamon

ricotta,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

This zucchini bread recipe is easy, healthy, and SO delicious! The loaves will keep in an airtight container at room temperature for 3 days. They also freeze perfectly.

Best Zucchini Bread

zucchini (2 medium)

almond flour

sea salt

eggs (see note below

cane sugar

olive oil

almond milk

chocolate chips (optional)

Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.

Place the shredded zucchini on paper towels to drain. Set aside.

In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.

In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.

Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.

Moist and sweet, this zucchini bread is simple and so delicious -- it will become a frequently asked-for treat.

Zucchini Bread

salted butter, (softened)

buttermilk

zucchini, (grated and loosely packed (about 2 medium or 1 large zucchini))

Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with non-stick cooking spray.

Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.

In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.

Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.

Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.

Spread batter into prepared loaf pan.

Bake for 55 to 60 minutes until a toothpick inserted in the center of the loaf comes out clean.

Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.

https://embed.mediavine.com/videos/k0n3f8bz1gktbxzlrjzo

You won’t be able to stop at just one slice of this soft and mouth-watering zucchini bread. A hint of cinnamon, sweet brown sugar, and packed full of zucchini, this bread is incredibly easy to throw together and will disappear faster than you can make it.

I've tried so many recipes for Zucchini Bread -- I've lost track of them all. But this one, I haven't. It's my Favorite Fresh Zucchini Bread recipe.

Favorite Zucchini Bread Recipe

cooking oil

grated raw zucchini (about 2 medium)

ginger

cloves

walnuts, coarsely chopped (optional)

Preheat the oven to 350 degrees F and...

Preheat the oven to 350 degrees F and coat two 8 x 4-inch loaf pans with non-stick cooking spray.

Shred zucchini and set aside.

Whisk the eggs until light and foamy. Add...

Whisk the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until fully incorporated.

Add the flour, baking soda, baking powder, salt,...

Add the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg to the zucchini mixture. Stir until well blended. Fold in the nuts and transfer to the prepared loaf pans.

Bake for 45 to 55 minutes, or until...

Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a rack before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/yxkkpa57zvnxl0vktkif.mp4

A classic zucchini bread recipe that's moist, delicious, and just like grandma used to make. An easy zucchini quick bread that is delicious now or freezes well for later.

Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9x5 loaf. It&#39;s lightly sweet and perfectly moist - make it all summer long!

Gluten-Free Zucchini Bread

gluten-free 1:1 baking flour

white sugar

vegetable oil oil

almond milk (room temperature)

chopped walnuts or chocolate chips

Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9x5 loaf pan) with cooking spray or coconut oil.

In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.

Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.

Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1532456639/im72kdbzhav5znfi33vm.mp4

Gluten-Free Zucchini Bread! Lightly sweet, moist and delicious!

Our best zucchini bread recipe! This easy quick bread is super moist, warmly spiced, and studded with crunchy walnuts. It&#39;s the perfect breakfast or snack.

vegetable oil (plus more for the pans)

walnuts (plus more for topping)

Preheat the oven to 325°F and grease two 8x4 or 9x5-inch loaf pans.

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

In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.

Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.

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

plain Greek yogurt

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.

Top 13 zucchini bread recipe recipes from across the web

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Zucchini Bread

Favorite Zucchini Bread Recipe

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Top 13 zucchini bread recipe recipes from across the web

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

Top Tags

Best Vegan Zucchini Bread

Best Vegan Zucchini Bread

The Best Classic Zucchini Bread Rec...

Mini Sesame Zucchini Loaves

Lemon Zucchini Bread

Morning Glory Bread

Zucchini bread

Best Zucchini Bread

Zucchini Bread

Favorite Zucchini Bread Recipe

Gluten-Free Zucchini Bread

Zucchini Bread

Easy Zucchini Bread

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