Summer means lots of zucchini, and if you’re like me, you’re always looking for new ways to use it up! Today, I’m sharing two incredibly easy zucchini bread recipes that are perfect for any time of day. You’ll love these simple baking projects.
These recipes turn fresh zucchini into something truly special. Whether you prefer a rich chocolate flavor or a bright lemon one, I have something delicious for you to make. Let’s get baking!
Jump to Recipe:
- 1. Easy Gluten Free Chocolate Zucchini Bread Recipe
- 2. Easy Lemon Zucchini Bread Recipe From Pioneer Woman
Easy Gluten Free Chocolate Zucchini Bread Recipe
This gluten-free chocolate zucchini bread is a simple way to enjoy a sweet treat. It’s packed with chocolate and makes a great snack or breakfast.
You won’t believe how moist and flavorful this bread is, even without regular flour. It’s a fantastic recipe for using up your extra garden zucchini. 
Key Ingredients & Tips for Gluten Free Baking
- Zucchini Prep: Make sure to shred your zucchini finely, then gently squeeze out any extra water. This step helps keep your bread from getting too watery.
- Gluten-Free Flour Blend: Use a good quality all-purpose gluten-free flour blend. Different brands can absorb liquid differently, so watch your batter’s consistency.
- Chocolate Chips: I like to use semi-sweet chocolate chips, but dark or milk chocolate works too. They add a wonderful burst of flavor.
What You Need for Chocolate Zucchini Bread
- 1½ cups gluten-free all-purpose flour blend
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini, squeezed dry
- 1 cup chocolate chips
⏱️ Prep Time: 15 minutes⏱️ Cook Time: 50-60 minutes🍽️ Yields: 1 loaf (about 10 servings)
How to Make Easy Chocolate Zucchini Bread
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. You can use extra gluten-free flour for this.
Step 2: Mix Dry Ingredients
In a large bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt. Add both granulated sugar and brown sugar. Use a whisk to mix these dry ingredients together well.
Step 3: Combine Wet and Dry
In a separate medium bowl, beat the eggs with the vegetable oil and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the squeezed shredded zucchini and chocolate chips.
Step 4: Bake Your Bread
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
For the best texture, always let your zucchini bread cool completely before slicing. This helps it set and makes for neater slices. Store any leftovers in an airtight container at room temperature for up to 3 days.
Easy Lemon Zucchini Bread Recipe From Pioneer Woman
This lemon zucchini bread is a bright and flavorful quick bread recipe, inspired by Pioneer Woman. It’s incredibly simple to make and tastes amazing.
The lemon zest and juice add a lovely tangy counterpoint to the sweetness, making it perfect for breakfast or an afternoon snack. You’ll love this easy recipe! 
Key Ingredients & Baking Tips for Lemon Zucchini Bread
- Fresh Lemon: Always use fresh lemon zest and juice for the best flavor. Bottled lemon juice just won’t give you the same bright taste.
- Zucchini Moisture: Just like with the chocolate version, shred your zucchini and give it a good squeeze to remove extra water. This prevents a soggy bread.
- Don’t Overmix: Mix your batter until just combined. Overmixing can make quick breads tough, and we want a light, tender texture here.
What You Need for Lemon Zucchini Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini, squeezed dry
- For the Glaze (optional): ½ cup powdered sugar, 1-2 tablespoons lemon juice
⏱️ Prep Time: 15 minutes⏱️ Cook Time: 45-55 minutes🍽️ Yields: 1 loaf (about 10-12 servings)
How to Make Easy Lemon Zucchini Bread
Step 1: Get Oven Ready
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by lightly greasing and flouring it. This helps the bread release easily after baking.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Step 3: Combine Wet and Dry Batters
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Then, fold in the squeezed shredded zucchini.
Step 4: Bake and Glaze
Pour the batter into your prepared loaf pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. If you’re making the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over cooled bread.
📝 Final Note
This lemon zucchini bread keeps well. You can store it wrapped tightly in plastic wrap at room temperature for up to 3-4 days, or freeze slices for longer storage. It’s great to have on hand for a quick breakfast.