Summer brings a lot of delicious produce, and zucchini is a star. If you’re like me, you often have a few extra on hand from the garden or farmer’s market. What better way to use them up than in some easy, comforting bread recipes?
Today, I’m sharing two fantastic zucchini bread recipes that are simple to make and perfect for any time of day. Whether you like your bread sweet or savory, I have something for you here.
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Easy Snickerdoodle Zucchini Bread Recipe
This sweet zucchini bread has all the warm, comforting flavors of a snickerdoodle cookie. It’s a soft, moist loaf with a lovely cinnamon-sugar topping that everyone will enjoy.
Key Ingredients & Tips for Snickerdoodle Zucchini Bread
- Zucchini Moisture: Don’t squeeze out the water from your grated zucchini; it helps keep the bread moist and delicious.
- Cinnamon-Sugar Topping: Sprinkle this on right before baking for that classic snickerdoodle crust.
What You Need for Snickerdoodle Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon, divided
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 2 tablespoons brown sugar
⏱️ Time: Prep 15 mins | Bake 50-60 mins🍽️ Yields: 1 standard loaf
How to Make Snickerdoodle Zucchini Bread
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, combine the flour, baking soda, salt, and 1 teaspoon of cinnamon. Stir these dry ingredients together well.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until they are smooth. Fold in the grated zucchini. Now, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix the batter.
Step 3: Bake Your Zucchini Bread
Pour the batter into your prepared loaf pan. In a small separate bowl, mix the brown sugar with the remaining 1/2 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely. This helps prevent sticking.
Easy Zucchini Cheddar Herb Beer Bread Recipe
If you prefer something more robust, this quick zucchini bread is for you. It’s packed with sharp cheddar, fresh herbs, and a hint of beer for a wonderful baked bread ready in no time.
Key Ingredients & Tips for Zucchini Cheddar Beer Bread
- Beer Choice: Use a light-flavored beer like a lager or pilsner so it doesn’t overpower the other ingredients.
- Fresh Herbs: Rosemary, thyme, or chives work well. You can use dried herbs too, just use half the amount.
What You Need for Zucchini Cheddar Beer Bread
- 3 cups self-rising flour
- 1 teaspoon sugar (optional, helps browning)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chopped herbs (e.g., rosemary, thyme)
- 1 1/2 cups grated zucchini (about 1 1/2 medium)
- 1 (12 ounce) bottle beer, room temperature
- 1/4 cup melted butter
⏱️ Time: Prep 10 mins | Bake 45-55 mins🍽️ Yields: 1 standard loaf
How to Make Zucchini Cheddar Beer Bread
Step 1: Prepare Your Pan and Dry Mix
Preheat your oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine the self-rising flour, optional sugar, shredded cheddar cheese, and fresh herbs. Stir these ingredients together until they are evenly mixed.
Step 2: Combine Wet and Dry
Add the grated zucchini to the dry ingredients and toss to combine. Make a well in the center of the mixture and pour in the room temperature beer. Stir with a spoon until everything is just moistened. The batter will be thick. Do not overmix.
Step 3: Bake and Finish
Pour the batter into the prepared loaf pan. Drizzle the melted butter evenly over the top of the batter. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
📝 Final Note
This beer bread is best served warm, sliced thick with a little extra butter or cream cheese.