25+ Irresistible Betty Crocker Zucchini Bread Recipes You Need to Try

Zucchini bread is a timeless classic that beautifully showcases the versatility of this often-underappreciated vegetable.

Whether you’re looking for a quick breakfast option, a sweet treat to enjoy with your afternoon coffee, or a delightful way to sneak more veggies into your diet, zucchini bread is the answer.

With its moist texture and rich flavor, it’s no wonder that this beloved recipe has made its way into countless kitchens.

In this collection, we’ve rounded up over 25 delicious Betty Crocker zucchini bread recipes that will inspire you to get creative in the kitchen.

From traditional favorites to unique variations like chocolate, lemon, and peanut butter, there’s something for everyone.

Each recipe is easy to follow, making it perfect for both seasoned bakers and novices alike.

Get ready to enjoy the wholesome goodness of zucchini in a way that’s both satisfying and scrumptious!

25+ Irresistible Betty Crocker Zucchini Bread Recipes You Need to Try

Whether you’re a longtime fan of zucchini bread or just discovering it for the first time, these 25+ Betty Crocker zucchini bread recipes are sure to delight your taste buds and impress your family and friends.

With options that cater to every palate—be it sweet or spiced, traditional or inventive—you’ll never run out of ways to enjoy this delightful treat.

So, preheat your oven, grab those zucchinis, and get ready to bake up a storm!

As you explore these recipes, you’ll not only savor the delicious flavors but also experience the joy of baking with fresh, seasonal ingredients.

Classic Betty Crocker Zucchini Bread

This classic zucchini bread is a perfect way to use up fresh zucchini from your garden. It’s moist, flavorful, and has just the right amount of sweetness, making it an ideal snack or breakfast treat.

Ingredients:

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. In a large bowl, mix the grated zucchini, sugar, vegetable oil, applesauce, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Fold in the nuts if desired.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

This classic zucchini bread is not just a delightful treat; it also serves as a great way to sneak in some vegetables into your diet. The combination of oil and applesauce keeps the bread incredibly moist, while the zucchini adds a subtle flavor that complements the warm spices beautifully. Perfect for breakfast or an afternoon snack, this bread also freezes well, so you can enjoy it anytime.

Chocolate Chip Zucchini Bread

Indulge your sweet tooth with this decadent chocolate chip zucchini bread. The combination of rich chocolate and moist zucchini makes this a favorite among both kids and adults.

Ingredients:

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla. Mix until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate chip zucchini bread is a deliciously indulgent treat that manages to feel somewhat wholesome with the addition of zucchini. The moist texture and rich chocolate flavor make it hard to believe that it’s packed with nutritious veggies. Serve it warm with a bit of butter or enjoy it plain. It’s perfect for dessert or as a sweet breakfast option.

Spiced Zucchini Bread with Raisins

Elevate your zucchini bread game with this spiced version featuring raisins. The warm spices and sweet raisins add depth and complexity, making this a standout treat for any occasion.

Ingredients:

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup raisins
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
2. In a large bowl, mix the grated zucchini, sugar, vegetable oil, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the raisins and walnuts if using.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

This spiced zucchini bread with raisins is an excellent way to enjoy the flavors of fall any time of the year. The combination of cinnamon and nutmeg brings warmth and depth, while the raisins provide a chewy sweetness that contrasts beautifully with the moist bread. Perfect for sharing with friends and family, this zucchini bread also pairs wonderfully with a cup of tea or coffee. Plus, it’s a great way to make use of any surplus zucchini you may have on hand!

Zucchini Pineapple Bread

This tropical twist on classic zucchini bread incorporates crushed pineapple, giving it a moist texture and a burst of fruity sweetness. Perfect for summer gatherings or as a delightful breakfast treat!

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup crushed pineapple, drained
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, crushed pineapple, sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini pineapple bread is a delightful fusion that brings a taste of the tropics to your kitchen. The sweetness of the pineapple pairs beautifully with the subtle flavor of the zucchini, creating a moist and fluffy loaf that’s perfect for breakfast or dessert. Enjoy it plain, or add a bit of cream cheese for an extra indulgence!

Lemon Zucchini Bread

This refreshing lemon zucchini bread is a bright and zesty variation that balances the earthiness of zucchini with the vibrant flavor of fresh lemon. It’s a wonderful way to bring a touch of springtime to your table!

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, lemon zest, and lemon juice. Mix until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon zucchini bread is a wonderfully refreshing take on the classic recipe. The bright citrus flavor cuts through the sweetness, resulting in a light and zesty loaf that’s perfect for any occasion. Serve it as a brunch treat or a light dessert. This bread is sure to bring a smile to your face with every slice!

Zucchini Bread with Cranberries and Pecans

This delightful zucchini bread features the tangy sweetness of cranberries and the nutty crunch of pecans. It’s a perfect fall-inspired treat that combines the best of both flavors for a deliciously unique loaf.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, sugar, vegetable oil, eggs, and vanilla until combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cranberries and pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread with cranberries and pecans is a delightful combination that brings together sweet and nutty flavors in every bite. The cranberries provide a pop of tartness, while the pecans add a satisfying crunch, making this loaf a fantastic addition to any fall gathering or holiday celebration. It’s perfect for breakfast, as a snack, or as a dessert served with a dollop of whipped cream. Enjoy the delightful contrast of flavors and textures that this recipe offers!

Zucchini Almond Bread

This zucchini almond bread combines the moistness of zucchini with the nutty flavor of almond extract and slivered almonds, creating a delightful loaf that’s perfect for breakfast or as a snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup slivered almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and almond extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the slivered almonds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini almond bread is a delightful twist on traditional zucchini bread, with the almond extract providing a lovely fragrance and flavor that pairs beautifully with the moistness of the zucchini. The slivered almonds add a satisfying crunch, making this bread an excellent choice for a brunch spread or as an afternoon snack with tea. Slice it thick and enjoy the nutty goodness!

Savory Zucchini Bread with Cheese and Herbs

For a savory take on zucchini bread, this recipe incorporates cheese and fresh herbs, making it an ideal accompaniment to soups, salads, or as a tasty appetizer on its own.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup grated sharp cheddar cheese
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon garlic powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh chives, chopped (or 1 teaspoon dried)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, cheese, vegetable oil, eggs, and garlic powder until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the parsley and chives.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory zucchini bread with cheese and herbs is a unique twist that makes it perfect for pairing with various dishes. The sharp cheddar cheese adds a delightful richness, while the herbs contribute a fresh and fragrant touch. Whether served alongside a hearty soup or sliced for an appetizer spread, this zucchini bread is sure to be a hit at any gathering.

Zucchini Coconut Bread

This tropical-inspired zucchini coconut bread features the sweet and nutty flavors of coconut, creating a moist and flavorful loaf that transports you to a sunny paradise with every bite.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped macadamia nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, vanilla extract, and shredded coconut until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the macadamia nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini coconut bread is a delightful way to enjoy the flavors of the tropics. The sweetness of the coconut beautifully complements the moisture from the zucchini, resulting in a tender loaf that’s perfect for breakfast or dessert. Serve it warm or at room temperature, and consider pairing it with a light glaze made from powdered sugar and coconut milk for an extra treat. This bread is a perfect way to embrace the flavors of summer all year long!

Chocolate Zucchini Bread

This indulgent chocolate zucchini bread is a decadent twist on the classic recipe, combining rich cocoa powder with moist zucchini for a truly irresistible loaf. It’s perfect for chocolate lovers and makes a wonderful dessert or afternoon snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chocolate zucchini bread is a delightful way to enjoy the health benefits of zucchini while satisfying your sweet tooth. The cocoa powder enhances the chocolate flavor, while the zucchini adds moisture and richness without overpowering the chocolate. This bread is perfect for dessert, brunch, or even as a treat for lunchboxes. Serve it plain or with a dusting of powdered sugar for an elegant touch!

Zucchini Bread with Raisins and Cinnamon

This comforting zucchini bread features sweet raisins and a hint of cinnamon, making it a cozy option for breakfast or a delightful snack. The combination of flavors will warm your heart and satisfy your cravings.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raisins and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini bread with raisins and cinnamon is a wonderful blend of flavors and textures. The sweetness of the raisins complements the earthy taste of zucchini, while the cinnamon adds warmth and depth. This bread is perfect for a cozy breakfast, served warm with butter, or as a snack throughout the day. Each slice offers a comforting taste of home, making it a cherished recipe for any occasion.

Spiced Zucchini Bread with Nutmeg and Cloves

This spiced zucchini bread features the warm flavors of nutmeg and cloves, making it a perfect choice for autumn or holiday gatherings. Its unique spices elevate the classic zucchini bread, creating a fragrant and flavorful treat.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced zucchini bread with nutmeg and cloves brings a delightful warmth and aroma to your kitchen. The blend of spices creates a cozy atmosphere, perfect for chilly days and festive occasions. Each slice offers a burst of flavor that pairs beautifully with a cup of tea or coffee, making it an ideal addition to your fall baking repertoire. Enjoy this deliciously spiced loaf as a warm treat or gift it to friends and family for a thoughtful homemade gesture!

Zucchini Banana Bread

This delightful zucchini banana bread combines the natural sweetness of ripe bananas with the moistness of zucchini, creating a deliciously tender loaf that’s perfect for breakfast or a snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 2 ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, mashed bananas, sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini banana bread is a wonderful fusion of flavors that balances the earthiness of zucchini with the sweet, rich taste of ripe bananas. This bread is incredibly moist and satisfying, making it an excellent choice for breakfast, dessert, or a mid-afternoon snack. Serve it warm with a pat of butter or enjoy it plain—either way, it’s sure to be a hit!

Lemon Zucchini Bread

This refreshing lemon zucchini bread adds a bright and zesty flavor to the classic recipe. The tangy lemon complements the zucchini beautifully, making it a perfect treat for spring and summer.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, lemon zest, and lemon juice until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon zucchini bread is a bright and uplifting treat that captures the essence of summer in every bite. The zesty lemon flavor elevates the bread, making it refreshing and perfect for warm weather. It pairs wonderfully with tea or coffee and can be enjoyed as a light breakfast or dessert. A light glaze made from powdered sugar and lemon juice can be drizzled on top for an added touch of sweetness!

Peanut Butter Zucchini Bread

This unique peanut butter zucchini bread combines the nutty richness of peanut butter with the moisture of zucchini, resulting in a deliciously satisfying loaf that is perfect for breakfast or a hearty snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, peanut butter, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Peanut butter zucchini bread is a protein-packed treat that will keep you feeling satisfied and energized throughout the day. The creamy peanut butter complements the zucchini’s moisture, creating a tender loaf with a delightful flavor. Whether enjoyed plain, toasted, or with a dollop of jam, this bread makes for a perfect snack or a unique addition to your breakfast routine. Enjoy the nutty goodness!

Note: More recipes​ are coming soon!