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Summer brings so much fresh produce, and zucchini is always a star in my kitchen! If you have extra zucchini from your garden or the market, you are in the perfect spot. I’ve put together a collection of my favorite moist zucchini bread recipes, guaranteed to use up that bounty in the most delicious way.

From classic spiced versions to fruity and chocolatey options, there’s a zucchini bread recipe here for everyone. These recipes are simple to follow, make fantastic gifts, and fill your home with the best baking aromas. Let’s get baking!

Jump to Recipe:

• 1. Moist Apple Zucchini Bread Recipe
• 2. Moist Blueberry Zucchini Bread Recipe
• 3. Moist Carrot Apple Zucchini Bread Recipe
• 4. Moist Chocolate Zucchini Bread Recipe
• 5. Moist Cinnamon Swirl Zucchini Bread Recipe
• 6. Moist Cinnamon Zucchini Bundt Bread Recipe
• 7. Moist Gluten Free Chocolate Zucchini Bread Recipe
• 8. Moist Healthy Chocolate Zucchini Bread Recipe
• 9. Moist Lemon Zucchini Bread Recipe
• 10. Moist Pineapple Zucchini Bread Recipe
• 11. Moist Snickerdoodle Zucchini Bread Recipe

Delicious Moist Apple Zucchini Bread

This comforting apple zucchini bread combines fresh apples and tender zucchini for a perfectly moist and flavorful quick bread. It’s a wonderful way to use your garden bounty and enjoy a cozy treat.

Key Ingredients & Tips for Apple Zucchini Bread

• Shredded Zucchini: Make sure to squeeze out excess water from your grated zucchini for the best texture in your bread.
• Fresh Apples: Use firm, tart apples like Granny Smith or Honeycrisp for a nice contrast in flavor and texture.

What You Need for Apple Zucchini Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini, excess water squeezed out
• 1 cup finely diced apples

⏱️ Time: 1 hour 10 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Apple Zucchini Bread

Step 1: Prepare Dry Ingredients

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

Step 2: Combine Wet & Dry

In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini and diced apples gently.

Step 3: Bake the Bread

Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

📝 Final Note

This bread stores well at room temperature for up to 3 days, or in the fridge for a week. It also freezes beautifully!

Sweet Moist Blueberry Zucchini Bread

Bright blueberries meet tender zucchini in this delightful quick bread. It’s perfect for breakfast, brunch, or a sweet snack anytime you need a treat.

Key Ingredients & Tips for Blueberry Zucchini Bread

• Fresh Blueberries: Toss blueberries with a spoonful of flour before adding them to the batter to prevent them from sinking to the bottom.
• Lemon Zest: A little lemon zest will brighten the blueberry flavor beautifully without being overpowering.

What You Need for Blueberry Zucchini Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups shredded zucchini, squeezed dry
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Zest of 1 lemon

⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Blueberry Zucchini Bread

Step 1: Mix Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, combine the flour, sugar, baking soda, and salt.

Step 2: Combine Wet and Dry Mixtures

In a separate bowl, whisk the squeezed zucchini, eggs, vegetable oil, vanilla extract, and lemon zest. Pour this into the dry ingredients and mix just until no streaks of flour remain. Gently fold in the floured blueberries.

Step 3: Bake Until Golden

Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack.

📝 Final Note

This bread is delicious plain, or with a simple lemon glaze. Store in an airtight container for best freshness.

Wholesome Moist Carrot Apple Zucchini Bread

This bread is packed with veggies and fruit, making it a surprisingly wholesome and incredibly moist treat. You’ll love the balance of flavors and soft texture.

Key Ingredients & Tips for Carrot Apple Zucchini Bread

• Triple Veggie Power: Ensure your carrots, apples, and zucchini are finely grated for an even distribution and soft texture.
• Warm Spices: Don’t skip the cinnamon and nutmeg; they really bring out the sweetness of the vegetables and fruit.

What You Need for Carrot Apple Zucchini Bread

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 cup shredded zucchini, squeezed dry
• 1/2 cup shredded carrots
• 1/2 cup finely diced apples

⏱️ Time: 1 hour 20 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Carrot Apple Zucchini Bread

Step 1: Combine Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.

Step 2: Mix Wet Ingredients & Fold In

In a separate bowl, beat the eggs, applesauce, and vegetable oil. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the zucchini, carrots, and diced apples.

Step 3: Bake to Perfection

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer comes out clean. Cool in the pan for a bit before transferring to a wire rack.

📝 Final Note

This bread is even better the next day as the flavors settle. Enjoy it plain or with a light cream cheese frosting!

Rich Moist Chocolate Zucchini Bread

For chocolate lovers, this zucchini bread is a dream! It’s super moist, intensely chocolatey, and a great way to sneak in some veggies.

Key Ingredients & Tips for Chocolate Zucchini Bread

• Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor that isn’t too sweet.
• Chocolate Chips: Adding chocolate chips is optional but makes this bread extra special. You can use semi-sweet, milk, or dark chocolate chips.

What You Need for Chocolate Zucchini Bread

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• 1 cup chocolate chips (optional)

⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Chocolate Zucchini Bread

Step 1: Mix Dry Chocolate Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.

Step 2: Combine Wet and Fold In Zucchini

In a separate bowl, whisk the eggs, vegetable oil, milk, and vanilla extract. Pour the wet mixture into the dry and stir until just combined. Fold in the shredded zucchini and chocolate chips if using.

Step 3: Bake and Cool

Pour the batter into your prepared pan. Bake for 50-60 minutes, or until a toothpick comes out with moist crumbs. Let it cool in the pan for 15 minutes before turning it out onto a wire rack.

📝 Final Note

This chocolate zucchini bread is delicious on its own, or you can add a dusting of powdered sugar before serving.

Cozy Moist Cinnamon Swirl Zucchini Bread

This zucchini bread features a beautiful cinnamon sugar swirl throughout, adding extra warmth and flavor to every slice. It’s a comforting bake you’ll make again and again.

Key Ingredients & Tips for Cinnamon Swirl Zucchini Bread

• Cinnamon Sugar Swirl: For the best swirl, layer half the batter, sprinkle with cinnamon sugar, then add the rest of the batter and swirl with a knife.
• Brown Sugar: Using brown sugar in the swirl adds a deeper, more caramel-like flavor than white sugar alone.

What You Need for Cinnamon Swirl Zucchini Bread

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• For the Swirl:
• 2 tbsp brown sugar
• 1 tsp ground cinnamon

⏱️ Time: 1 hour 10 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Cinnamon Swirl Zucchini Bread

Step 1: Prepare Batter Base

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mix the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk eggs, oil, and vanilla. Add wet to dry ingredients, then fold in zucchini.

Step 2: Create the Cinnamon Swirl

Mix brown sugar and cinnamon for the swirl. Pour half of the zucchini bread batter into the prepared pan. Sprinkle evenly with the cinnamon sugar mixture. Add the remaining batter, then gently swirl with a knife.

Step 3: Bake and Enjoy

Bake for 50-60 minutes, or until a wooden skewer comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

📝 Final Note

A simple dusting of powdered sugar or a vanilla glaze makes this cinnamon swirl bread even more special.

Elegant Moist Cinnamon Zucchini Bundt Bread

Baking zucchini bread in a bundt pan gives it a beautiful, elegant shape while keeping it perfectly moist and flavorful. The cinnamon adds a warm, inviting spice.

Key Ingredients & Tips for Cinnamon Zucchini Bundt Bread

• Bundt Pan Prep: Generously grease and flour your bundt pan to ensure the bread releases easily and maintains its beautiful shape.
• Cooling Time: Let the bundt bread cool in the pan for 15-20 minutes before inverting it onto a wire rack. This helps prevent it from breaking.

What You Need for Cinnamon Zucchini Bundt Bread

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)
• 2 tsp vanilla extract
• 2 cups shredded zucchini, squeezed dry

⏱️ Time: 1 hour 30 min🍽️ Yields: 1 bundt cake (12-16 slices)

How to Make Cinnamon Zucchini Bundt Bread

Step 1: Prep Pan & Dry Mix

Preheat oven to 325°F (160°C). Generously grease and flour a 10-12 cup bundt pan. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.

Step 2: Combine Wet & Dry

In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the squeezed shredded zucchini.

Step 3: Bake until Done

Pour the batter evenly into the prepared bundt pan. Bake for 60-75 minutes, or until a wooden skewer inserted comes out clean. Cool in the pan for 15-20 minutes, then invert onto a wire rack.

📝 Final Note

A simple glaze made from powdered sugar and milk or a dusting of cinnamon sugar makes this bundt bread extra special.

Moist Gluten Free Chocolate Zucchini Bread

This gluten-free chocolate zucchini bread is so moist and flavorful, you won’t even notice it’s gluten-free! It’s a perfect treat for everyone to enjoy.

Key Ingredients & Tips for Gluten Free Chocolate Zucchini Bread

• Gluten-Free Flour Blend: Use a high-quality all-purpose gluten-free flour blend that contains xanthan gum for the best results.
• Room Temperature Ingredients: Ensure eggs and milk (if using) are at room temperature to mix smoothly and prevent a dense batter.

What You Need for Gluten Free Chocolate Zucchini Bread

• 2 cups gluten-free all-purpose flour blend
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup dairy-free milk (or regular milk)
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• 1 cup gluten-free chocolate chips (optional)

⏱️ Time: 1 hour 20 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Gluten Free Chocolate Zucchini Bread

Step 1: Prepare GF Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugars, baking soda, and salt.

Step 2: Combine Wet and Dry Mixtures

In a separate bowl, beat the eggs, vegetable oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini and chocolate chips.

Step 3: Bake the GF Zucchini Loaf

Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.

📝 Final Note

For a dairy-free option, ensure your chocolate chips are dairy-free and use a plant-based milk substitute.

Wholesome Moist Healthy Chocolate Zucchini Bread

Enjoy a chocolatey treat that’s also good for you! This healthy chocolate zucchini bread uses less sugar and oil, but still delivers fantastic flavor and moisture.

Key Ingredients & Tips for Healthy Chocolate Zucchini Bread

• Applesauce Substitution: Using unsweetened applesauce helps reduce the amount of oil needed while keeping the bread moist.
• Whole Wheat Flour: A blend of whole wheat and all-purpose flour adds fiber and a nutty flavor without making the bread too dense.

What You Need for Healthy Chocolate Zucchini Bread

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar (or maple syrup)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil (or coconut oil)
• 1/2 cup unsweetened applesauce
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• 1/2 cup mini chocolate chips (optional)

⏱️ Time: 1 hour 25 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Healthy Chocolate Zucchini Bread

Step 1: Combine Dry Ingredients Carefully

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together both flours, cocoa powder, sugar, baking soda, and salt.

Step 2: Mix Wet and Fold in Zucchini

In a separate bowl, whisk the eggs, oil, applesauce, milk, and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the shredded zucchini and optional mini chocolate chips.

Step 3: Bake and Cool Thoroughly

Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack.

📝 Final Note

This bread freezes well for up to 3 months. Wrap slices individually for easy grab-and-go snacks!

Bright Moist Lemon Zucchini Bread

This lemon zucchini bread is bursting with fresh citrus flavor, perfectly balanced by the subtle sweetness of zucchini. It’s light, refreshing, and incredibly moist.

Key Ingredients & Tips for Lemon Zucchini Bread

• Fresh Lemon Zest: The zest holds most of the lemon flavor, so use it generously for a bright, vibrant bread.
• Lemon Glaze: A simple lemon juice and powdered sugar glaze adds an extra layer of lemon flavor and a pretty finish.

What You Need for Lemon Zucchini Bread

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1 1/2 cups shredded zucchini, squeezed dry
• For optional Glaze:
• 1 cup powdered sugar
• 2-3 tbsp lemon juice

⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Lemon Zucchini Bread

Step 1: Mix Lemon Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Step 2: Combine Wet and Dry with Zucchini

In a separate bowl, beat the eggs, vegetable oil, lemon juice, and lemon zest. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the shredded zucchini.

Step 3: Bake and Glaze (Optional)

Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer comes out clean. Let it cool before drizzling with a lemon glaze if you like.

📝 Final Note

For an extra tangy kick, you can add a little more lemon zest directly to the batter.

Tropical Moist Pineapple Zucchini Bread

Bring a taste of the tropics to your kitchen with this moist zucchini bread featuring sweet pineapple. It’s a unique and incredibly tasty twist on a classic!

Key Ingredients & Tips for Pineapple Zucchini Bread

• Crushed Pineapple: Make sure to drain your crushed pineapple very well to avoid a soggy bread.
• Coconut Flakes: A handful of shredded coconut flakes can enhance the tropical flavor profile of this bread.

What You Need for Pineapple Zucchini Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• 1 (8-ounce) can crushed pineapple, well-drained

⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Pineapple Zucchini Bread

Step 1: Prepare Your Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the flour, both sugars, baking soda, salt, and cinnamon.

Step 2: Combine Wet and Dry Mixtures

In a separate bowl, beat the eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded zucchini and well-drained crushed pineapple.

Step 3: Bake until Golden Brown

Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

📝 Final Note

This bread is extra delightful with a dollop of whipped cream or a sprinkle of toasted coconut on top!

Classic Moist Snickerdoodle Zucchini Bread

This zucchini bread gets a fun snickerdoodle makeover with a sweet cinnamon sugar coating on top. It’s a comforting, perfectly spiced bread you’ll adore.

Key Ingredients & Tips for Snickerdoodle Zucchini Bread

• Cream of Tartar: This is key to the authentic snickerdoodle flavor and helps give the bread a soft, chewy texture.
• Cinnamon Sugar Topping: Sprinkle this generously over the top of the batter before baking for that signature snickerdoodle crust.

What You Need for Snickerdoodle Zucchini Bread

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• For Topping:
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

⏱️ Time: 1 hour 10 min🍽️ Yields: 1 loaf (10-12 slices)

How to Make Snickerdoodle Zucchini Bread

Step 1: Combine Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, cream of tartar, salt, and 1 tbsp cinnamon.

Step 2: Add Wet Ingredients and Zucchini

In a separate bowl, beat the eggs, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the shredded zucchini gently.

Step 3: Top and Bake

Pour the batter into your prepared loaf pan. Mix the 2 tbsp sugar and 1 tsp cinnamon for the topping, then sprinkle evenly over the batter. Bake for 50-60 minutes, or until a wooden skewer comes out clean. Cool completely on a wire rack.

📝 Final Note

This bread is wonderful with your morning coffee or as an afternoon snack. It’s truly a crowd-pleaser!