Zucchini isn’t just for savory dishes anymore! This versatile vegetable can be transformed into deliciously moist, flavorful dessert breads that are perfect for any occasion.
Whether you’re craving a classic zucchini bread with a cinnamon twist, a decadent chocolate zucchini loaf, or something a bit more exotic like coconut zucchini bread, there’s a zucchini dessert recipe for every taste.
Not only does zucchini help keep these breads tender and moist, but it also adds a subtle flavor that pairs wonderfully with a variety of spices, fruits, and nuts.
In this article, we’ve compiled over 25 of the best zucchini dessert bread recipes to inspire your next baking adventure.
From easy-to-follow recipes to innovative flavor combinations, these breads are sure to become a staple in your kitchen.
25+ Sweet Zucchini Dessert Bread Recipes You Need to Try
Zucchini dessert breads are the perfect way to enjoy the natural sweetness and moisture of zucchini in a delicious and easy-to-make treat.
Whether you’re a fan of classic cinnamon-spiced loaves, crave the richness of chocolate and nuts, or prefer something tropical like coconut, the possibilities are endless.
These 25+ zucchini dessert bread recipes are not only a fun way to use up extra zucchini from the garden but also a great way to indulge in a sweet treat without feeling guilty.
So grab your ingredients, preheat your oven, and start baking these amazing zucchini breads that will impress everyone—whether you’re serving them for breakfast, a mid-day snack, or as a dessert after dinner.
Zucchini Bread with Cinnamon Streusel Topping
This zucchini bread is a delightful combination of moist, spiced bread with the perfect cinnamon streusel topping. The zucchini adds moisture while maintaining a light texture, and the cinnamon streusel brings an extra layer of sweetness and crunch. It’s the ideal treat for breakfast or an afternoon snack.
Ingredients
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- For the streusel topping:
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 2 tbsp butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a medium bowl, mix the flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk the sugar, eggs, oil, and vanilla extract until smooth.
- Add the grated zucchini to the wet ingredients, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- If using, fold in the walnuts.
- Pour the batter into the prepared loaf pan.
- For the streusel, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This zucchini bread with cinnamon streusel topping is a perfect balance of moist bread and crunchy sweetness. The addition of walnuts gives it a nutty flavor that pairs wonderfully with the spiced zucchini. Whether enjoyed with a cup of coffee in the morning or as an evening snack, this bread will quickly become a favorite in your baking repertoire.
Lemon Zucchini Bread with Glaze
For those who love citrus flavors, this lemon zucchini bread brings the bright, tangy taste of lemon together with the subtle flavor of zucchini. Topped with a sweet lemon glaze, this bread is refreshing and zesty. It’s perfect for a spring brunch or as a light dessert.
Ingredients
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, combine the flour, baking soda, salt, and baking powder.
- In another bowl, whisk the eggs, sugar, melted butter, oil, lemon zest, lemon juice, and vanilla extract.
- Add the grated zucchini to the wet ingredients and stir to combine.
- Gradually fold in the dry ingredients until just incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and zest.
- Once the bread has cooled completely, drizzle the glaze over the top and allow it to set for a few minutes before serving.
This lemon zucchini bread is a wonderful citrus-infused treat that’s light yet flavorful. The lemon glaze adds a sweet and tangy finish that complements the moist texture of the bread. It’s a great way to use up extra zucchini and is sure to become a favorite for anyone who loves a burst of lemon in their baked goods. Perfect for sharing at gatherings or enjoying alone with a cup of tea.
Chocolate Chip Zucchini Bread
Chocolate and zucchini come together in this decadent chocolate chip zucchini bread. The zucchini adds moisture without altering the flavor, while the semi-sweet chocolate chips give the bread a rich sweetness. This recipe is a must-try for chocolate lovers and makes for a delightful dessert or snack.
Ingredients
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the sugar, eggs, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Add the chocolate chips and walnuts (if using), folding them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This chocolate chip zucchini bread is a delightful dessert that perfectly balances the richness of chocolate with the moisture of zucchini. The zucchini enhances the bread’s texture without overpowering the flavor, making it an excellent way to sneak in some veggies while satisfying a chocolate craving. Whether served as a snack or dessert, this bread is sure to be a hit with friends and family.
Spiced Zucchini Nut Bread
This spiced zucchini nut bread is a warm, comforting dessert with cinnamon, nutmeg, and cloves, creating a deep, aromatic flavor profile. The addition of walnuts or pecans gives it a pleasant crunch, complementing the soft, moist texture of the bread. It’s perfect for cozy mornings or as a treat to share with friends.
Ingredients
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp salt
- 2 large eggs
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, beat the eggs, sugar, oil, and vanilla extract together until smooth.
- Stir the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the walnuts (or pecans) and raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The spiced zucchini nut bread offers the perfect balance of aromatic spices and hearty nuts, creating a comforting and flavorful treat. The zucchini keeps the bread moist and soft, while the nuts add a satisfying crunch. It’s an ideal bread for fall, and the warming spices make it a perfect snack for chilly days or a gift for loved ones.
Coconut Zucchini Bread
This coconut zucchini bread combines the subtle sweetness of shredded coconut with the moistness of zucchini, making it a tropical-inspired treat. It’s an easy way to bring a little sunshine into your kitchen, offering a soft, sweet loaf that’s perfect for dessert or as a snack throughout the day.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup chopped walnuts or macadamia nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the shredded coconut and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Coconut zucchini bread brings a delicious tropical twist to a classic recipe. The coconut enhances the bread’s natural sweetness, while the zucchini adds moisture, ensuring a soft and tender loaf. This bread is a perfect treat for anyone who loves coconut, and its tropical flavor makes it a great option for summer picnics or an afternoon snack with a cold drink.
Peanut Butter Zucchini Bread
For peanut butter lovers, this zucchini bread recipe is a dream come true. The rich, nutty flavor of peanut butter pairs wonderfully with the zucchini, creating a moist, slightly sweet bread with a unique twist. Add in chocolate chips or nuts for extra indulgence, and enjoy this fun variation of classic zucchini bread.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup peanut butter (smooth or chunky)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips or chopped peanuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the peanut butter, eggs, sugar, brown sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini, blending it into the wet mixture.
- Gradually fold in the dry ingredients until just combined.
- Add in the chocolate chips or peanuts, if desired, and stir gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Peanut butter zucchini bread is a fun and unique twist on the classic zucchini bread. The peanut butter adds a rich, nutty flavor that balances perfectly with the zucchini’s moisture. This bread is great for peanut butter lovers or anyone who wants to try something different. The optional chocolate chips or peanuts add extra texture and sweetness, making this a delightful snack or dessert to enjoy any time of day.
Maple Pecan Zucchini Bread
This maple pecan zucchini bread combines the sweetness of maple syrup with the rich, nutty crunch of toasted pecans. The zucchini keeps the bread incredibly moist, while the maple flavor adds depth, making it the perfect fall-inspired treat. It’s a great option for a breakfast bread, snack, or dessert.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- ¾ cup maple syrup
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chopped pecans (toasted, if desired)
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the eggs, maple syrup, brown sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans, saving a few to sprinkle on top of the bread before baking.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the remaining pecans over the top of the bread.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Maple pecan zucchini bread is a perfect treat for those who enjoy the earthy sweetness of maple syrup combined with the crunch of nuts. The maple syrup adds a unique depth of flavor that pairs wonderfully with the zucchini’s moisture. This bread is a great way to enjoy zucchini in the fall, and it’s sure to be a hit at breakfast or any time of the day when you crave something sweet and nutty.
Cranberry Zucchini Bread
Cranberry zucchini bread is a delightful combination of tart cranberries and the mild flavor of zucchini. This bread is both refreshing and comforting, with the cranberries providing a pop of color and tang, making it an excellent choice for holiday gatherings or as a gift to friends and family. It’s a moist, flavorful bread perfect for any time of year.
Ingredients
- 2 medium zucchinis, grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini, blending well.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in the cranberries and walnuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cranberry zucchini bread is a delightful blend of tart and sweet flavors, making it a wonderful addition to your baking repertoire. The cranberries provide a refreshing contrast to the richness of the zucchini, while the bread remains soft and moist. Whether you’re serving it for breakfast, as a snack, or at a holiday gathering, this bread will surely be a favorite.
Banana Zucchini Bread
Banana zucchini bread is a delicious fusion of two popular ingredients—bananas and zucchini. The bananas add natural sweetness and flavor, while the zucchini ensures the bread stays moist and tender. This recipe is perfect for using up overripe bananas and makes for a comforting, healthy snack or dessert.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 2 ripe bananas, mashed
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas and mix them with the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until well incorporated.
- Gradually fold in the dry ingredients until just combined.
- If desired, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Banana zucchini bread is a simple yet delicious recipe that combines the best of both worlds—sweet bananas and moist zucchini. The natural sweetness from the bananas reduces the need for much added sugar, making this a slightly healthier option. Whether served for breakfast or as a treat, it’s an excellent way to use up ripe bananas while enjoying a soft, flavorful bread.
Lemon Zucchini Bread
Lemon zucchini bread is a refreshing twist on the classic zucchini bread. With the bright, zesty flavor of lemon paired with the moist texture of zucchini, this bread offers a burst of freshness while still maintaining a soft, tender crumb. The addition of lemon zest and juice adds complexity, making it perfect for a light summer dessert or snack.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup chopped walnuts or almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth and well-combined.
- Stir in the grated zucchini, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts or almonds for added crunch.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon zucchini bread is a wonderful, light dessert that combines the fresh flavors of citrus and the moisture of zucchini. The lemon zest and juice brighten the bread, making it an uplifting treat, especially in the warmer months. This bread is ideal for any occasion, from afternoon tea to casual gatherings, and will surely become a favorite for those who appreciate refreshing, citrus-infused desserts.
Chocolate Zucchini Bread
Chocolate zucchini bread is a decadent, rich dessert that combines the goodness of zucchini with the indulgence of chocolate. The zucchini helps keep the bread moist while the cocoa adds a deep chocolate flavor. With optional chocolate chips, this recipe becomes a chocolate lover’s dream, perfect for any occasion when you crave a sweet treat.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chocolate chips and nuts for added texture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate zucchini bread is a perfect dessert for those who love chocolate but want a more wholesome option. The zucchini makes the bread incredibly moist and tender, while the cocoa and chocolate chips deliver a rich, chocolatey flavor that’s hard to resist. Whether you’re serving it as an after-school snack, a dessert for a party, or just indulging on a quiet evening, this bread is a delightful treat for any occasion.
Orange Cranberry Zucchini Bread
Orange cranberry zucchini bread is a delightful fusion of citrusy sweetness and tart cranberries. The orange zest and juice add a bright, refreshing flavor that complements the mild zucchini, while the cranberries provide a burst of color and tang. This bread is perfect for the holiday season or as a sweet gift for friends and family.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 orange
- ¼ cup fresh orange juice
- 1 ½ cups fresh or frozen cranberries
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, oil, vanilla extract, orange zest, and orange juice until smooth.
- Stir in the grated zucchini until evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the cranberries and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Orange cranberry zucchini bread is an extraordinary treat that combines the bright, tangy flavors of orange and cranberry with the moisture of zucchini. It’s a wonderful bread to make during the holidays or any time you’re craving something a bit different. The citrusy zing and the burst of tart cranberries make it a refreshing and flavorful option for breakfast, snack, or dessert.
Coconut Zucchini Bread
Coconut zucchini bread is a delightful combination of tropical coconut and the soft, moist texture of zucchini. The coconut adds a subtle sweetness and chewy texture, while the zucchini keeps the bread wonderfully moist without overpowering the other flavors. This bread is perfect for a sunny afternoon snack or a tropical twist on your typical zucchini bread.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut and walnuts or pecans if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Coconut zucchini bread offers a unique blend of tropical flavors that will transport you to a sunny paradise. The coconut provides a light, chewy texture and subtle sweetness that complements the moistness of the zucchini. Whether you serve it as a snack or dessert, this bread is sure to be a crowd-pleaser for anyone who loves the rich taste of coconut paired with a tender loaf.
Chai-Spiced Zucchini Bread
Chai-spiced zucchini bread combines the earthy warmth of chai spices with the moistness of zucchini, creating a cozy, aromatic treat perfect for cooler weather. The blend of cinnamon, cardamom, ginger, and cloves gives this bread an inviting fragrance, while the zucchini ensures it remains soft and tender. It’s perfect for anyone who enjoys a spiced dessert with a subtle, unique flavor.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts or almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- In a large bowl, whisk the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini, making sure it is well incorporated.
- Gradually fold in the dry ingredients until just combined.
- If desired, fold in the chopped walnuts or almonds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chai-spiced zucchini bread is a warm, comforting treat perfect for autumn or any time you crave a flavorful, spiced dessert. The combination of chai spices creates a delightful depth of flavor, while the zucchini keeps the bread soft and moist. It’s an excellent choice for a cozy afternoon snack or a unique gift that will impress friends and family with its aromatic spices.
Almond Joy Zucchini Bread
Almond Joy zucchini bread brings together the rich flavors of chocolate, almonds, and coconut, making it a decadent twist on the classic zucchini bread. This bread has all the flavors of your favorite Almond Joy candy bar in a moist and delicious loaf. It’s perfect for anyone with a sweet tooth and a love for chocolate and nuts.
Ingredients
- 2 medium zucchinis, grated
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- ½ cup chopped almonds
- ½ cup mini chocolate chips or chopped chocolate (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut, chopped almonds, and chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Almond Joy zucchini bread is the ultimate dessert for anyone who loves the combination of chocolate, coconut, and almonds. The shredded coconut and chopped almonds add a delightful texture, while the chocolate chips bring in an irresistible sweetness. It’s an indulgent treat perfect for satisfying your sweet tooth or serving as a special dessert for gatherings.
Note: More recipes are coming soon!
