The best Zucchini Bread Recipe: moist, flavorful, and surprisingly healthy. Quick and simple to prepare, this zucchini loaf is an ideal summer treat that keeps well and tastes even better after a day.
I picked up a lot of zucchini on sale last week and used them in stir-fries, soups, and a few other recipes. Still, the fridge was full and the zucchinis were starting to soften. Scrolling through social media I saw a viral mention of “bikini bread” — which turned out to be just zucchini loaf. Since my family loved previous zucchini treats, I decided to make zucchini bread right away.
Table of Contents
- Award winning zucchini bread recipe
- Ingredients for zucchini bread
- How to prepare zucchini bread
- How to grate zucchini for bread?
- Storing & freezing
- Baking tips
- More bread recipes
- Zucchini Bread Recipe
Award winning zucchini bread recipe
- This version is healthy, gluten-free and lower in refined sugar, replacing white flour and refined sugar with oat flour and maple syrup.
- The loaf remains very moist and delicious, whether served fresh or on the second day — the flavor often deepens overnight.
- It’s quick and easy, coming together in under 40 minutes from start to finish.
- It stores well in the fridge or freezer, making it a great make-ahead snack or breakfast option.
Ingredients for zucchini bread
- Oat flour and almond flour. The combination creates a tender, gluten-free loaf. If you don’t have them, whole-wheat or all-purpose flour can be used instead.
- Zucchini. Grate and squeeze the zucchini thoroughly to remove excess moisture — this prevents a soggy batter.
- Ripe banana. Mashed banana reduces added fats and adds natural sweetness; you can swap it for unsweetened applesauce.
- Egg. One large egg binds and enriches the batter; for a vegan version, use a flax egg.
- Maple syrup. A natural sweetener; alternatives include honey, agave, or a sugar-free syrup.
- Vegetable oil. Adds moisture and tenderness. Options include canola, coconut, or melted butter if preferred.
- Milk. Almond milk works well, but any dairy or non-dairy milk is fine.
- Baking powder and baking soda. A small amount of both helps the loaf rise and stay soft.
- Vanilla, cinnamon and salt. Vanilla and a pinch of salt brighten flavors; cinnamon is optional but pairs beautifully with zucchini.
Yes. This basic zucchini bread works well with cranberries, raisins, walnuts, pecans or chocolate chips. A favorite variation is walnuts and chocolate chips for added crunch and pockets of gooey chocolate.
How to prepare zucchini bread
Optional: make a buttermilk substitute.
If using apple cider vinegar, combine it with the milk and set aside for a few minutes. This mimics buttermilk and can yield a moister, fluffier loaf.
Grate and squeeze the zucchini:
Wash and trim the ends, then grate on a box grater or with a food processor. Wrap the shreds in a clean towel or paper towel and squeeze out as much liquid as possible. Excess water will make the batter too wet.
Combine the wet ingredients:
In a large bowl, beat the egg with mashed banana, maple syrup, oil, vanilla, cinnamon (if using) and a pinch of salt. Stir until smooth, then fold in the grated zucchini.
Add dry ingredients:
Add oat flour, almond flour, baking powder and baking soda to the wet mixture. Gradually pour in the milk while stirring gently with a spatula or whisk. Mix only until the batter is uniform; overmixing can make the bread dense or dry.
Bake the zucchini bread:
Pour batter into a 20 cm (7.9 inch) loaf pan lined with parchment or greased. Bake at 350°F (180°C) for 25–40 minutes, or until a toothpick in the center comes out clean. Cool on a rack before slicing.
Watch the video recipe
How to grate zucchini for bread?
Shredding zucchini correctly is essential for a moist but not soggy loaf. Wash and trim the ends, grate using a box grater or food processor, then place the shreds on a clean towel and press or squeeze to remove excess water. Do not peel the zucchini — the skin adds nutrients and pleasant texture.
Storing & freezing
Storing: Cool the loaf completely on a rack, then place it in an airtight container. At room temperature it keeps up to 3 days; refrigerated it will last about 4 days and often develops better flavor.
Freezing: For longer storage wrap slices or the whole loaf well and freeze up to 3 months. To serve, thaw and warm briefly in a hot oven for a few minutes to restore fresh-baked texture.
Baking tips
- Squeeze zucchini well. Removing excess water is the single most important step to prevent a wet or dense loaf.
- Use apple cider vinegar if desired. Mixing 1 tsp ACV into the milk creates a buttermilk-like mixture that improves tenderness.
- Swap ingredients freely. Use applesauce instead of banana, or regular flour instead of oat and almond flour. Honey also makes a tasty alternative sweetener.
- Try mix-ins. Nuts, dried fruit or chocolate chips can enhance flavor and texture — walnuts and chocolate chips are especially popular.
- Avoid overmixing. Mix only until the batter is combined to keep the loaf tender.
- Enjoy on day two. The flavors meld overnight and the texture often improves after chilling.
More bread recipes
- Healthy banana bread
- Strawberry bread
- Chocolate banana bread
- Oat bread
- Pumpkin chocolate chip bread
- Apple bread
Zucchini Bread
Ingredients
Wet Ingredients
- 1 egg
- ½ cup mashed banana, ripe, or applesauce
- ½ cup grated zucchini, well squeezed
- ¼ cup 1 tbsp maple syrup, or honey
- 2 tbsp vegetable oil, or melted butter
- 1 tsp vanilla extract
- ½ cup milk of choice
- 1 tsp apple cider vinegar, optional
Dry Ingredients
- 1 ⅓ cup oat flour, or whole-wheat/all-purpose
- ½ cup almond flour, or whole-wheat/all-purpose
- ¾ tsp ground cinnamon, optional
- 1 tsp baking powder
- ⅓ tsp baking soda
- a pinch of salt
Instructions
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Preheat oven to 180°C (350°F) and line a 20 cm (7.9 in) loaf pan with parchment or grease it.
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Grate the zucchini and squeeze out all extra water. Set aside.
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In a bowl, beat the egg with mashed banana, maple syrup, oil, vanilla, cinnamon and a pinch of salt. Fold in the grated zucchini.
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Add oat and almond flours, baking powder and baking soda. Gradually mix in the milk until the batter is smooth. Do not overmix.
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Pour the batter into the prepared pan and bake for 25–40 minutes, or until a toothpick comes out clean. Cool before slicing.
Notes
Nutrition
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