I love zucchini bread, especially when it’s super moist and full of flavor. If you’ve got extra zucchini from your garden, or just want a tasty treat, I have seven amazing zucchini bread recipes for you today. These recipes are easy to make and perfect for any time of day.
From sweet apples to bright lemon and rich chocolate chips, there’s a moist zucchini bread here for everyone. I put together this list to help you bake something wonderful for yourself or to share with friends and family. Let’s get baking!
Jump to Recipe:
- 1. Moist Apple Zucchini Bread Recipe
- 2. Moist Cinnamon Swirl Zucchini Bread Recipe
- 3. Moist Cinnamon Zucchini Bundt Bread Recipe
- 4. Moist Lemon Zucchini Bread Recipe
- 5. Moist Pineapple Zucchini Bread Recipe
Moist Apple Zucchini Bread Recipe
This apple zucchini bread is a comforting blend of sweet fruit and grated zucchini. It’s a wonderful way to use fresh apples and enjoy a moist, flavorful loaf.
Key Ingredients & Tips
- Shredded Apples: Use a firm, sweet-tart apple like Granny Smith or Honeycrisp for best flavor and texture.
- Squeeze Zucchini: Gently squeeze out extra moisture from the grated zucchini to prevent a soggy bread.
- Cinnamon Warmth: A touch of cinnamon really brings out the apple flavor in this bread.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup shredded apple (about 1 medium apple)
⏱️ Time: Prep: 15 minutes, Cook: 50-60 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: Mix Dry & Wet
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
Step 3: Combine & Bake
Add the wet ingredients to the dry, mixing until just combined. Fold in the shredded zucchini and apple. Pour the batter into your prepared loaf pan.
Step 4: Cool & Slice
Bake for 50-60 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
📝 Final Note
This bread tastes even better the next day. Store it tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week.
Moist Cinnamon Swirl Zucchini Bread Recipe
This cinnamon swirl zucchini bread features ribbons of sweet cinnamon sugar throughout a moist zucchini loaf. It’s like a cinnamon roll in bread form!
Key Ingredients & Tips
- Cinnamon Sugar Swirl: Make a simple mixture of brown sugar and cinnamon for the perfect swirl.
- Layering Technique: Spoon half the batter, sprinkle half the cinnamon sugar, add remaining batter, then remaining cinnamon sugar. Swirl gently with a knife.
- Spice Level: Feel free to adjust the amount of cinnamon in the swirl to your liking.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- *For the Cinnamon Swirl:*
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
⏱️ Time: Prep: 20 minutes, Cook: 55-65 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Oven & Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Mix the brown sugar and cinnamon for the swirl in a small bowl.
Step 2: Batter Prep
In a large bowl, combine flour, baking soda, baking powder, and salt. In another bowl, whisk sugar, oil, eggs, and vanilla. Add the wet to the dry, mixing until just combined, then fold in the zucchini.
Step 3: Create the Swirl
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Carefully spoon the remaining batter over the cinnamon sugar, then sprinkle the rest of the cinnamon sugar on top. Use a knife to gently swirl through the layers.
Step 4: Bake and Enjoy
Bake for 55-65 minutes, or until a toothpick comes out clean. Let cool in the pan for 15 minutes before moving to a wire rack to cool completely.
📝 Final Note
A drizzle of simple glaze (powdered sugar and milk) after cooling would make this bread even more special.
Moist Cinnamon Zucchini Bundt Bread Recipe
This cinnamon zucchini bundt bread is an elegant and delicious way to enjoy your zucchini. The bundt shape makes it extra special for serving.
Key Ingredients & Tips
- Bundt Pan Prep: Generously grease and flour your bundt pan to ensure the bread comes out easily.
- Ground Cinnamon: Don’t shy away from the cinnamon; it pairs perfectly with the zucchini here.
- Room Temperature Ingredients: Eggs and oil at room temperature mix more smoothly into the batter.
What You Need
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchinis)
⏱️ Time: Prep: 20 minutes, Cook: 60-70 minutes🍽️ Yields: 1 bundt cake
How to Make It
Step 1: Pan & Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan very well, making sure all nooks and crannies are coated.
Step 2: Combine Dry
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Wet Ingredients
In a separate large bowl, beat the sugar, oil, eggs, and vanilla until light and fluffy.
Step 4: Finish Batter
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded zucchini. Pour the batter evenly into your prepared bundt pan.
Step 5: Bake & Invert
Bake for 60-70 minutes, or until a wooden skewer comes out clean when inserted. Let cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
📝 Final Note
A simple powdered sugar glaze or a dusting of powdered sugar makes this bundt bread look beautiful and taste even better.
Moist Lemon Zucchini Bread Recipe
This lemon zucchini bread is bright and zesty, perfect for a sunny morning or afternoon tea. The lemon glaze adds a lovely finish.
Key Ingredients & Tips
- Lemon Zest: Don’t skip the lemon zest! It carries most of the lemon flavor.
- Fresh Lemon Juice: Use fresh lemon juice for the glaze and in the batter for the best taste.
- Gentle Folding: Gently fold in the zucchini and any other additions to keep the bread tender.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup shredded zucchini
- *For the Lemon Glaze:*
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
⏱️ Time: Prep: 15 minutes, Cook: 50-60 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep Oven & Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice until well mixed.
Step 4: Finish Batter & Bake
Pour the wet ingredients into the dry, stirring until just combined. Fold in the shredded zucchini. Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Step 5: Glaze It
While the bread cools, whisk together powdered sugar and lemon juice for the glaze. Once the bread is mostly cool, drizzle the glaze over the top.
📝 Final Note
This bread pairs wonderfully with a cup of tea. If you like more tang, add a bit more lemon zest to the batter.
Moist Pineapple Zucchini Bread Recipe
This pineapple zucchini bread brings a tropical touch to a classic recipe. The crushed pineapple adds extra moisture and a lovely sweetness.
Key Ingredients & Tips
- Crushed Pineapple: Make sure to drain the crushed pineapple very well before adding it, to avoid a watery bread.
- Sweetness Balance: The pineapple adds sweetness, so you might consider slightly reducing the sugar if you prefer a less sweet bread.
- Spice Pairing: A hint of nutmeg or a dash of ginger can complement the pineapple flavor nicely.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 (8 ounce) can crushed pineapple, well drained
⏱️ Time: Prep: 15 minutes, Cook: 50-60 minutes🍽️ Yields: 1 loaf
How to Make It
Step 1: Prepare Pan & Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Wet Ingredients
In a separate bowl, beat the sugar, oil, eggs, and vanilla until smooth.
Step 4: Mix It All
Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in the shredded zucchini and the well-drained crushed pineapple.
Step 5: Bake Time
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
📝 Final Note
For an extra tropical feel, you could add 1/2 cup of shredded coconut to the batter with the pineapple and zucchini.