25+ Healthy Zucchini Cakes and Bread Recipes You Need to Taste

Zucchini is more than just a summer squash; it’s a versatile ingredient that can elevate your baking to new heights!

Packed with moisture and nutrients, zucchini adds a delightful texture to cakes and breads, making them irresistibly moist without overpowering flavors.

Whether you’re looking for a classic zucchini bread, a decadent chocolate zucchini cake, or a unique twist with tropical coconut, this collection of 25+ zucchini cake and bread recipes has something for everyone.

Perfect for using up those abundant summer zucchinis or simply enjoying a healthier dessert option, these recipes will inspire you to get creative in the kitchen.

From sweet to spiced, each recipe is easy to follow and sure to please family and friends.

Let’s dive into the world of zucchini baking and discover how this humble vegetable can transform your favorite treats!

25+ Healthy Zucchini Cakes and Bread Recipes You Need to Taste

As you explore the delightful range of zucchini cake and bread recipes, you’ll find that this versatile vegetable is a fantastic way to sneak in some extra nutrition while indulging your sweet tooth.

Each recipe in our collection showcases the incredible ability of zucchini to enhance flavor, moisture, and texture in baked goods.

From easy breakfast options to decadent desserts, these zucchini creations are sure to become staples in your baking repertoire.

So, don your apron, grab that grater, and let the baking begin! Your taste buds (and your loved ones) will thank you for these deliciously moist and flavorful treats.

Zucchini Chocolate Chip Bread

This moist and indulgent chocolate chip bread combines the rich flavor of cocoa with the subtle sweetness of zucchini. It’s a fantastic way to sneak in some veggies while satisfying your sweet tooth!

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed and set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This zucchini chocolate chip bread is the ultimate comfort food. It’s rich, chocolatey, and incredibly moist, making it a crowd-pleaser for both kids and adults alike. Perfect for breakfast, a snack, or dessert, it’s sure to become a family favorite!

Lemon Zucchini Cake

Bright and zesty, this lemon zucchini cake is a refreshing twist on traditional zucchini cake. The citrus flavor perfectly complements the moist texture of the zucchini, making it a delightful treat for any time of year.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated zucchini.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This lemon zucchini cake is a wonderful treat that brings a taste of summer to your table. The combination of zucchini and lemon creates a light, moist cake that’s perfect for afternoon tea or a light dessert. Serve it plain, or drizzle with a simple lemon glaze for an extra touch of sweetness!

Spiced Zucchini Bread with Nuts

This spiced zucchini bread features a medley of warm spices and crunchy nuts, making it a comforting choice for chilly days. It’s a wholesome and satisfying option that pairs beautifully with coffee or tea.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir in the grated zucchini until evenly mixed.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This spiced zucchini bread is the epitome of cozy baking. The blend of warm spices enhances the natural sweetness of the zucchini, while the nuts add a delightful crunch. It’s perfect for breakfast, a midday snack, or even as a gift for friends and family. Slice it up and enjoy it with a pat of butter or cream cheese for a truly indulgent experience!

Cinnamon Zucchini Muffins

These cinnamon zucchini muffins are fluffy, moist, and filled with warm spices, making them an ideal breakfast or snack option. Perfect for using up extra zucchini, they are a great way to start your day on a sweet note!

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup granola (optional for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. If using, fold in the chopped walnuts.
  6. Fill each muffin cup about two-thirds full with the batter. Sprinkle granola on top if desired.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before transferring to a wire rack.

These cinnamon zucchini muffins are not only quick and easy to make but also incredibly satisfying. The addition of cinnamon gives them a cozy flavor that pairs perfectly with coffee or tea. They also freeze well, making them a convenient option for busy mornings or snacks on the go!

Carrot Zucchini Cake

This moist carrot zucchini cake is a delightful combination of flavors, bringing together the sweetness of carrots and zucchini with warm spices. Topped with a rich cream cheese frosting, it’s a decadent dessert perfect for any occasion.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini, grated carrots, and crushed pineapple until well mixed.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

For the Frosting:

  1. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.

Once the cake has cooled, frost it with the cream cheese frosting. This carrot zucchini cake is incredibly moist and flavorful, making it a wonderful dessert to share with family and friends. The combination of zucchini and carrots adds a subtle sweetness and texture, while the cream cheese frosting elevates it to a deliciously decadent treat!

Savory Zucchini and Cheese Bread

This savory zucchini and cheese bread is a fantastic way to enjoy zucchini in a different light. With a hint of garlic and melted cheese, it makes for a perfect side dish or a standalone snack.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh herbs (such as parsley, chives, or basil)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk or milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a bowl, mix together the flour, baking powder, baking soda, salt, and garlic powder. Set aside.
  3. In a separate large bowl, whisk together the eggs, vegetable oil, and buttermilk until well combined.
  4. Stir in the grated zucchini, shredded cheese, grated Parmesan, and chopped herbs.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

This savory zucchini and cheese bread is versatile and delicious. It pairs wonderfully with soups or salads, or you can enjoy it on its own with a little butter. The combination of zucchini, cheese, and herbs creates a flavorful bread that is sure to impress. Slice it up for gatherings or serve it warm at your next family dinner for a delightful twist on traditional bread!

Zucchini Banana Bread

This zucchini banana bread is a deliciously moist treat that combines the sweetness of ripe bananas with the subtle flavor of zucchini. It’s an excellent way to use up both ingredients and makes for a perfect snack or breakfast option.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Stir in the grated zucchini until well incorporated.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

This zucchini banana bread is a delightful fusion of flavors that makes for a comforting treat. The natural sweetness of the bananas pairs beautifully with the moisture from the zucchini, creating a soft, tender crumb. Whether enjoyed warm from the oven or toasted for breakfast, this bread will quickly become a favorite in your home!

Zucchini Pineapple Upside-Down Cake

This unique zucchini pineapple upside-down cake combines the sweetness of caramelized pineapple with the moistness of zucchini cake. It’s a fun twist on a classic dessert that’s perfect for summer gatherings.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 can (20 oz) pineapple slices in juice, drained
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a small bowl, mix the melted butter and brown sugar until well combined. Pour this mixture into the bottom of the prepared cake pan.
  3. Arrange the pineapple slices over the brown sugar mixture, placing them evenly in the pan.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  5. In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  6. Stir in the grated zucchini until well incorporated.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  8. Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before inverting onto a serving plate.

This zucchini pineapple upside-down cake is not only visually appealing but also bursting with flavor. The sweet, caramelized pineapple contrasts beautifully with the moist zucchini cake, making each bite a delightful experience. Serve it warm or at room temperature for a delicious dessert that’s sure to impress your guests!

Zucchini Herb Focaccia

This savory zucchini herb focaccia is a delightful twist on traditional Italian bread. Topped with fresh herbs and thinly sliced zucchini, it’s perfect as an appetizer, side dish, or even a sandwich base.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 3/4 cup warm water (about 110°F/43°C)
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Fresh herbs (like rosemary or basil) for topping
  • Sea salt for sprinkling

Instructions:

  1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
  3. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
  6. Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Press it out into a rectangle or circle, about 1/2 inch thick.
  7. Evenly distribute the grated zucchini over the top of the dough. Sprinkle with dried oregano, dried thyme, fresh herbs, and a drizzle of olive oil. Use your fingers to make dimples in the dough.
  8. Sprinkle sea salt over the top and let it rest for another 15-20 minutes.
  9. Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before slicing.

This zucchini herb focaccia is a delightful addition to any meal, bursting with flavor and texture. The combination of zucchini and fresh herbs enhances the overall taste, making it a fantastic companion to soups, salads, or as a stand-alone snack. Enjoy it warm or at room temperature, and watch it disappear at your next gathering!

Zucchini Chocolate Chip Bread

This zucchini chocolate chip bread is a delightful treat that combines the rich flavor of chocolate with the moistness of zucchini. It’s perfect for breakfast, dessert, or an afternoon snack and is sure to please chocolate lovers of all ages.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chocolate chips and nuts, if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

This zucchini chocolate chip bread is a decadent yet wholesome option that disguises the nutritious zucchini behind a rich chocolate flavor. Each slice is moist and tender, making it hard to resist. Perfect for a cozy breakfast or as a sweet treat, this recipe will undoubtedly become a family favorite!

Lemon Zucchini Cake

This lemon zucchini cake is a refreshing dessert that combines the lightness of lemon with the moisture of zucchini. It’s a perfect way to enjoy a sweet treat while keeping things bright and flavorful.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini, lemon zest, and lemon juice until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  8. Once cooled, dust with powdered sugar if desired.

This lemon zucchini cake is a bright and delicious way to enjoy zucchini in a sweet form. The citrusy notes of lemon complement the subtle flavor of zucchini, creating a light and refreshing dessert. Perfect for spring and summer gatherings, this cake is sure to be a hit with its vibrant flavor and moist texture!

Spiced Zucchini Bread

This spiced zucchini bread is packed with warm spices and makes for a comforting treat. The blend of cinnamon, nutmeg, and cloves brings a cozy flavor that’s perfect for any time of the year.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup raisins or dried cranberries (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the raisins or dried cranberries, if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

This spiced zucchini bread is a delightful combination of flavors that evoke the warmth of home baking. The spices create an aromatic experience while the zucchini keeps the bread moist and tender. Enjoy it as a snack, breakfast, or dessert, and savor the comforting taste of this wholesome loaf!

Zucchini Coconut Bread

This zucchini coconut bread is a delightful twist on traditional zucchini bread, incorporating shredded coconut for added flavor and texture. It’s a sweet, moist bread that’s perfect for breakfast or as an afternoon snack.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini and shredded coconut until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If desired, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

This zucchini coconut bread is a tropical delight that brings together the flavors of zucchini and coconut in a wonderfully moist loaf. The added texture from the shredded coconut complements the zucchini beautifully, making this bread a delicious option for breakfast or a sweet snack. Enjoy it fresh, or toasted with a little butter for an extra treat!

Zucchini Carrot Cake

This zucchini carrot cake is a delightful combination of two classic vegetables that lend moisture and flavor to a rich, spiced cake. It’s perfect for celebrations or as a comforting dessert, topped with cream cheese frosting.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, drained (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini, grated carrots, and crushed pineapple (if using) until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped nuts, if using.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

This zucchini carrot cake is a wonderfully moist and flavorful dessert that’s perfect for any occasion. The combination of zucchini and carrots brings a natural sweetness and texture that pairs beautifully with cream cheese frosting. It’s a delicious way to enjoy vegetables in a sweet treat, and it’s sure to be a hit with family and friends!

Chocolate Zucchini Cake

This rich chocolate zucchini cake is a decadent dessert that cleverly incorporates zucchini for added moisture and nutrition without sacrificing flavor. It’s a perfect indulgence for chocolate lovers.

Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  3. In another bowl, mix the vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini until fully incorporated.
  5. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. If desired, fold in the chocolate chips.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before slicing.

This chocolate zucchini cake is incredibly rich and moist, making it an irresistible dessert for chocolate enthusiasts. The zucchini adds moisture without altering the chocolate flavor, creating a decadent cake that’s perfect for celebrations or as a delightful treat any day of the week. Serve it plain or with a dollop of whipped cream for an extra special touch!

Note: More recipes​ are coming soon!