When summer rolls around, an abundance of fresh zucchini and yellow squash fills our gardens and farmers’ markets. These versatile vegetables are not only delicious but also incredibly nutritious, making them perfect for a wide range of culinary creations. One of the most delightful ways to enjoy these summer staples is by baking them into bread.
From sweet loaves loaded with chocolate chips to savory options packed with cheese and herbs, zucchini and yellow squash bread recipes offer endless possibilities.
In this article, we’ve curated 25+ zucchini and yellow squash bread recipes that will not only satisfy your cravings but also help you make the most of your summer harvest.
Whether you’re an experienced baker or just starting out, these recipes are sure to inspire your next baking adventure!
25+ Irresistible Zucchini Yellow Squash Bread Recipes
Incorporating zucchini and yellow squash into your baking is a fantastic way to create moist, flavorful breads that everyone will love. The natural sweetness of the vegetables allows for creative flavor pairings, while their moisture ensures a delightful texture in every bite.
With over 25 recipes at your fingertips, you’ll have a variety of options to choose from, whether you’re looking for something sweet to enjoy with your morning coffee or a savory bread to accompany dinner.
So gather your fresh zucchini and yellow squash, preheat your oven, and dive into the world of zucchini yellow squash bread. Your taste buds will thank you!
Classic Zucchini Bread
This classic zucchini bread is a moist and flavorful treat that’s perfect for breakfast, snacks, or dessert. The combination of shredded zucchini and warm spices creates a comforting flavor, while the addition of walnuts adds a delightful crunch. It’s an excellent way to use up those summer squash and enjoy a homemade baked good.
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C. Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined.
- Stir in the grated zucchini until evenly mixed.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This classic zucchini bread is a versatile recipe that can be enjoyed any time of the day. The moist texture and warm spices make it a comforting treat, while the walnuts add a delightful crunch. Whether you enjoy it plain, toasted with a pat of butter, or topped with cream cheese, this zucchini bread is sure to be a hit with family and friends. Plus, it’s a fantastic way to incorporate vegetables into your diet while indulging your sweet tooth!
Lemon-Zucchini Bread
Brighten up your baking with this refreshing lemon-zucchini bread! The zesty lemon flavor perfectly complements the moistness of the zucchini, creating a light and delicious loaf. This recipe is perfect for summer gatherings or as a delightful afternoon snack, offering a unique twist on the classic zucchini bread.
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, combine the eggs, sugar, oil, lemon zest, and lemon juice. Whisk until well blended.
- Add the grated zucchini to the mixture and stir until combined.
- In another bowl, mix the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This lemon-zucchini bread offers a refreshing and bright flavor that is perfect for warm summer days. The citrus notes elevate the traditional zucchini bread, making it an excellent choice for brunch or as a light dessert. Enjoy it with a cup of tea or coffee, or simply savor it on its own. This recipe not only utilizes your garden-fresh zucchini but also introduces a burst of citrus flavor that will leave your taste buds wanting more!
Chocolate Chip Yellow Squash Bread
Indulge your sweet cravings with this decadent chocolate chip yellow squash bread. The subtle sweetness of the yellow squash pairs wonderfully with rich chocolate chips, creating a deliciously moist bread that’s perfect for dessert or an afternoon treat. This recipe is a great way to sneak in some vegetables while satisfying your chocolate fix!
Ingredients:
- 2 cups grated yellow squash
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
- Stir in the grated yellow squash until evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This chocolate chip yellow squash bread is a delightful way to enjoy a sweet treat while incorporating vegetables into your diet. The combination of chocolate and yellow squash results in a rich and moist bread that’s sure to please everyone in the family. It’s perfect for dessert, as a snack, or even breakfast! Try serving it warm with a drizzle of honey or a dollop of whipped cream for an extra special touch. This recipe is not only delicious but also a creative way to use up excess summer squash in your kitchen!
Spiced Zucchini and Carrot Bread
This spiced zucchini and carrot bread is a wholesome and flavorful option that combines the sweetness of carrots with the mild taste of zucchini. With a warm blend of spices, including cinnamon and ginger, this bread is perfect for breakfast or as a snack any time of the day. It’s not only tasty but also a great way to sneak in some extra vegetables!
Ingredients:
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, beat the eggs, sugar, oil, and vanilla until well combined.
- Stir in the grated zucchini and carrot until mixed.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This spiced zucchini and carrot bread is a comforting treat that’s perfect for any occasion. The combination of spices and the sweetness of the vegetables create a moist and flavorful loaf that will keep you coming back for more. Serve it warm with a pat of butter or enjoy it on its own as a healthy snack. This recipe is an excellent way to use up seasonal produce and enjoy the flavors of autumn in every bite!
Savory Zucchini and Feta Bread
This savory zucchini and feta bread is a delightful twist on traditional sweet breads. The combination of fresh zucchini and tangy feta cheese creates a unique flavor profile that is perfect for brunch or as a side dish. Packed with herbs and spices, this bread is not only delicious but also a great way to incorporate more vegetables into your meals.
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- ½ cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley or dill (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, beat the eggs, oil, and salt until well mixed.
- Add the grated zucchini, feta cheese, and Parmesan cheese. Stir to combine.
- In another bowl, whisk together the flour, baking powder, baking soda, oregano, garlic powder, and black pepper. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the fresh herbs, if using, and mix until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This savory zucchini and feta bread is a versatile addition to any meal. Whether served alongside soup, as a base for a sandwich, or enjoyed on its own, it’s packed with flavor and nutrients. The combination of zucchini and feta gives this bread a unique taste that sets it apart from traditional sweet breads. Try pairing it with a fresh salad for a complete and satisfying meal!
Chocolate Zucchini Bread with Walnuts
Indulge your chocolate cravings with this rich and decadent chocolate zucchini bread! This recipe combines the moisture of zucchini with cocoa powder and chocolate chips, creating a dense and flavorful loaf that is perfect for dessert or a sweet treat any time of the day. The addition of walnuts adds a delightful crunch, making each bite even more enjoyable.
Ingredients:
- 1 ½ cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
- Add the grated zucchini to the mixture and stir until combined.
- In another bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and walnuts, if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chocolate zucchini bread is a fantastic way to satisfy your sweet tooth while incorporating veggies into your diet. The rich chocolate flavor combined with the moisture of the zucchini makes for a delightful dessert or snack. Serve it warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy it plain as a guilt-free snack. This recipe is sure to become a favorite in your baking repertoire, combining the best of both worlds: chocolate and health!
Lemon Zucchini Bread
This refreshing lemon zucchini bread combines the subtle sweetness of zucchini with zesty lemon for a bright and flavorful loaf. Perfect for breakfast or an afternoon snack, the citrusy notes elevate the traditional zucchini bread, making it light and aromatic. Drizzled with a lemon glaze, this bread will leave you feeling invigorated and satisfied.
Ingredients:
- 1 ½ cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract until well combined.
- Stir in the grated zucchini until fully mixed.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
- Once the bread is cool, drizzle the lemon glaze over the top before slicing.
This lemon zucchini bread is a delightful twist on the classic recipe, bringing a burst of citrus flavor to your table. The bright lemon zest complements the moist zucchini, resulting in a tender loaf that is both refreshing and satisfying. Ideal for serving at brunch or as a light dessert, this bread is sure to impress your family and friends. Enjoy a slice with a cup of tea or coffee, and savor the lovely flavors of this bright and cheerful bread!
Cheesy Zucchini and Herb Bread
This cheesy zucchini and herb bread is a savory delight that’s perfect for pairing with soups or salads. The addition of cheese and fresh herbs infuses this bread with rich flavors, making it a comforting and satisfying option. With its moist texture and cheesy goodness, this recipe is sure to become a favorite for any meal.
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ cup chopped fresh chives or parsley (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, oil, salt, basil, thyme, and black pepper until well combined.
- Add the grated zucchini, cheddar cheese, and Parmesan cheese to the mixture, stirring until evenly mixed.
- In another bowl, combine the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the fresh chives or parsley, if using, to enhance the flavor.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This cheesy zucchini and herb bread is a delicious and savory addition to any meal. The combination of cheeses adds richness while the herbs provide a fresh, aromatic touch. This bread is perfect for dipping into soups, serving alongside salads, or simply enjoying on its own. It’s a fantastic way to enjoy the bounty of summer squash while adding a comforting twist to your bread recipes. You might find yourself making this loaf regularly as it quickly becomes a family favorite!
Chocolate Chip Zucchini Bread Muffins
These chocolate chip zucchini bread muffins are a delightful treat that combines the best of both worlds—moist zucchini bread and sweet chocolate chips! Perfect for breakfast or a quick snack, these muffins are easy to make and sure to please both kids and adults alike. They’re a wonderful way to sneak in some veggies while satisfying your sweet tooth.
Ingredients:
- 1 cup grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until well mixed.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips and nuts, if using, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These chocolate chip zucchini bread muffins are a fun and delicious way to enjoy the flavors of zucchini bread in a portable form. The sweet chocolate chips and moist texture make them irresistible, perfect for a breakfast treat or a midday snack. Whether enjoyed fresh out of the oven or packed in lunchboxes, these muffins are sure to be a hit. They also offer a wonderful opportunity to incorporate healthy zucchini into your diet without sacrificing flavor. Enjoy these muffins warm, or store them for a delightful treat throughout the week!
Spiced Zucchini Bread
This spiced zucchini bread is a warm and comforting treat, perfect for chilly mornings or cozy afternoons. With a blend of warm spices like cinnamon, nutmeg, and ginger, it envelops your taste buds in a fragrant experience. The zucchini adds moisture and a subtle sweetness, making this bread a delightful option for breakfast or as a snack.
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini, mixing until fully incorporated.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the nuts, if using, to add a delightful crunch.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This spiced zucchini bread is a perfect blend of warm flavors and moist texture, making it an excellent companion for your morning coffee or afternoon tea. The combination of spices brings an inviting aroma that fills your kitchen while it bakes, setting the stage for a delicious treat. Enjoy it plain or with a smear of cream cheese for an extra indulgence. This recipe is not only a great way to use up zucchini but also a wonderful way to warm your home with delightful scents and flavors!
Sweet Corn and Zucchini Bread
Sweet corn and zucchini bread brings together the sweetness of corn and the subtle earthiness of zucchini for a delightful savory treat. This bread is ideal for summer barbecues or as a side to your favorite soups and stews. The combination of flavors creates a moist, fluffy bread that is sure to please even the pickiest eaters.
Ingredients:
- 1 cup grated zucchini
- 1 cup canned corn (drained) or fresh corn kernels
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, and oil until well combined.
- Stir in the grated zucchini and corn, mixing until evenly distributed.
- In another bowl, combine the flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 to cool completely.
Sweet corn and zucchini bread is a unique twist on traditional bread recipes, showcasing the flavors of summer in every bite. The combination of sweet corn and moist zucchini creates a deliciously tender loaf that pairs beautifully with grilled meats or can be enjoyed on its own. This versatile bread is not only delicious but also a great way to incorporate more vegetables into your meals. Slice it up and serve it warm with butter, or toast it for a delightful breakfast treat!
Nutty Zucchini Bread
Nutty zucchini bread is a wholesome and hearty treat that combines the health benefits of zucchini with the satisfying crunch of various nuts. Packed with nutrition and flavor, this bread is perfect for breakfast, snacks, or even dessert. The combination of nuts and spices creates a delightful texture and taste that will keep you coming back for more.
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans
- ½ cup chopped almonds or hazelnuts (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini until fully combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the nuts, and dried fruit if using, to add extra texture and flavor.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 to cool completely.
Nutty zucchini bread is a wholesome and delicious way to enjoy the benefits of zucchini while indulging in the satisfying crunch of nuts. It’s perfect for breakfast or as a snack throughout the day. The addition of dried fruit adds a touch of sweetness and chewiness, making each bite a delightful experience. This versatile recipe is not only easy to make but also adaptable, allowing you to mix and match nuts and fruits according to your preference. Enjoy this bread fresh, toasted, or as part of a packed lunch for a nutritious boost!
Lemon Zucchini Bread
Lemon zucchini bread combines the fresh, zesty flavor of lemon with the moistness of zucchini, creating a delightful balance that is perfect for summer. The citrus notes brighten the earthy taste of the zucchini, making this bread a refreshing treat. Whether enjoyed as a breakfast option or a light dessert, this lemon-infused loaf is sure to become a favorite.
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Stir in the grated zucchini, mixing until evenly distributed.
- In another bowl, combine the flour, baking soda, baking powder, salt, and mix well. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the nuts, if using, for added texture and flavor.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Lemon zucchini bread is a vibrant and refreshing addition to any table, bringing a splash of sunshine to your day. The tangy lemon brightens the flavor of the zucchini, resulting in a moist and flavorful loaf that is perfect for any occasion. Enjoy it plain, or slather it with butter or cream cheese for a delicious treat. This recipe not only utilizes the bounty of summer produce but also offers a delightful way to enjoy a classic favorite with a citrusy twist!
Cheesy Zucchini Bread
Cheesy zucchini bread elevates the classic sweet loaf into a savory delight, packed with flavors and textures that will satisfy any cheese lover. The addition of shredded cheese creates a rich, creamy texture while the zucchini keeps the bread moist. This recipe is perfect as a side dish for soups, salads, or even as a standalone snack.
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup grated Parmesan cheese
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, oil, and salt until well combined.
- Stir in the grated zucchini and mix thoroughly.
- In another bowl, combine the flour, baking powder, baking soda, garlic powder, black pepper, and cheeses. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cheesy zucchini bread is a savory twist on traditional zucchini bread that brings comfort and flavor to your table. The gooey melted cheese paired with the moistness of the zucchini makes for a delicious and satisfying loaf. This versatile bread can accompany any meal or be enjoyed as a hearty snack. It’s a fantastic way to use up your zucchini harvest and add a delightful cheesy flavor to your baking repertoire!
Chocolate Chip Zucchini Bread
Chocolate chip zucchini bread is a decadent treat that combines the richness of chocolate with the nutritious benefits of zucchini. This moist and indulgent bread is perfect for dessert or as a sweet snack. The melted chocolate chips create a delightful contrast with the subtle flavor of the zucchini, making this loaf a favorite for both kids and adults alike.
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips (semi-sweet or dark)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini, mixing until fully incorporated.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chocolate chip zucchini bread is a deliciously sweet and indulgent way to enjoy the benefits of zucchini. With its rich chocolate flavor and moist texture, this loaf is perfect for dessert or as a special treat during the day. The addition of chocolate chips ensures every bite is a delightful surprise, making it an ideal option for kids and adults alike. Enjoy this bread warm or at room temperature, and consider sharing it with friends and family—it’s sure to be a hit!
Note: More recipes are coming soon!
