When you grow zucchini, you often find yourself wondering what to do with another harvest. Lindy and I run into this almost every summer. And although we love using zucchini in all kinds of dishes, homemade zucchini bread has long been one of my favorite ways to use it in the kitchen.
You can make these 10 zucchini bread recipes right in your own kitchen without complicated ingredients or special baking skills. There are recipes for a sweet breakfast and for those who prefer something savory.
I’m still amazed by how many things you can make with ordinary zucchini, and every season I try to make something new. And you know what? I’m not running out of ideas yet!
1. Greek yogurt zucchini bread for extra moist crumb
Lindy and I have slightly different tastes when it comes to homemade baked goods. I love bread with a slightly crispy crust, while Lindy prefers a soft, tender crumb. And this Greek yogurt zucchini bread is one of those recipes that makes us both happy!
Lindy prefers eating it plain, without anything added. But I like it best lightly toasted, with butter and a cup of strong coffee. Sometimes we each have a slice after dinner instead of dessert.
The main thing here is not to add too much flour and to keep enough moisture in the batter. Greek yogurt and grated zucchini make the crumb extra tender, while cinnamon adds a lovely aroma.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 1 ½ cups (190 g) all-purpose flour.
- 1 cup (150 g) grated zucchini.
- ½ cup (120 g) plain Greek yogurt, with no added flavors.
- ⅔ cup (135 g) brown sugar.
- ¼ cup (60 ml) neutral vegetable oil.
- 2 large eggs.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1 teaspoon baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon salt.
How to make it
- Prepare the zucchini.
Grate the young zucchini on the coarse side of a grater, leaving the skin on. If the seeds are large and tough, remove them. Place the grated zucchini in a strainer for 5 minutes to let the excess liquid drain. Don’t squeeze out all the juice, since it helps keep the crumb moist. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the brown sugar, then add the Greek yogurt, vegetable oil, and vanilla. Whisk until smooth, then stir in the grated zucchini. - Add the dry ingredients.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and gently stir with a spatula. Stop as soon as you don’t see any dry flour. If you overmix the batter, the bread may turn out dense. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper, transfer the batter, and smooth the top. Bake for about 50–60 minutes. Check for doneness by inserting a wooden skewer into the center of the loaf. There shouldn’t be any raw batter on it, although a few moist crumbs are perfectly fine. - Let the bread cool.
Leave it in the pan for 15 minutes, then transfer it to a wire rack. Don’t rush to slice the loaf while it’s hot! The moist crumb needs to cool a little, or the slices may crumble and seem underbaked.
For this recipe, I recommend buying thick Greek yogurt with 2–5% fat. Fat-free yogurt works too, but the crumb may turn out a little less tender. To bake homemade bread, you’ll need a metal loaf pan, such as the USA Pan Nonstick Standard Bread Loaf Pan.
After baking
I usually let zucchini bread cool completely after baking, and sometimes I leave it until the next morning. By then, the crumb becomes firmer, and it’s easier to cut the bread into neat slices.
By the way, if you’re having guests over, try serving this bread with softened butter, honey, and homemade apple jam. Everyone in our house picks something different, although personally, butter alone is more than enough for me.
And you can slice and freeze any leftovers. I usually separate the slices with parchment paper so I can take out one at a time instead of thawing the whole loaf.
2. Double chocolate zucchini bread with espresso powder
When zucchini season starts in the garden, I try to use them for more than just regular vegetable dishes. And chocolate zucchini bread is one of the tastiest ways to use up another harvest.
This bread is more like a chocolate cake or brownie. It has both cocoa powder and chocolate chips that melt slightly while baking. And a little espresso powder makes the chocolate flavor richer without turning it into a coffee-flavored dessert.
Lindy once mentioned that you can barely tell there’s zucchini in this bread. And I agree with her. Especially when you eat it slightly warm, while the chocolate inside is still soft.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 1 ½ cups (190 g) all-purpose flour.
- 1 ½ cups (225 g) grated zucchini.
- ½ cup (45–50 g) unsweetened cocoa powder.
- ¾ cup (150 g) brown sugar.
- ½ cup (120 ml) neutral vegetable oil.
- 2 large eggs.
- ½ cup (120 g) plain yogurt.
- ¾ cup (130 g) dark or semisweet chocolate chips.
- 1 teaspoon instant espresso powder.
- 1 teaspoon vanilla extract.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ½ teaspoon salt.
Regular instant espresso powder made for baking works well for this recipe. Don’t replace it with the same amount of ground coffee. It won’t dissolve in the batter and can leave unpleasant gritty bits.
How to make it
- Prepare the zucchini.
Grate it using the fine or medium side of a grater. There’s no need to peel young zucchini. Place the grated zucchini in a strainer and let the excess liquid drain for 5 minutes. Don’t squeeze it too hard, since the moisture helps keep the bread soft. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the brown sugar. Add the oil, yogurt, and vanilla extract. Then add the espresso powder and stir to distribute it evenly. Add the grated zucchini. - Prepare the dry mixture.
In another bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. It’s better to sift the cocoa powder since it often forms lumps. Add the dry mixture to the wet ingredients and gently stir with a spatula until no dry flour remains. - Add the chocolate.
Fold in about ½ cup (85 g) of chocolate chips and save the rest for the topping. Don’t overmix the batter. It will be fairly thick, and that’s perfectly normal. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper and transfer the batter into it. Sprinkle the remaining chocolate chips on top and bake for 55–65 minutes. Check the center with a wooden skewer. A few moist crumbs or some melted chocolate are fine, but there shouldn’t be any raw batter. - Let the loaf cool.
Leave the bread in the pan for 15–20 minutes, then carefully transfer it to a wire rack. If you want neat slices, wait until it cools completely. But if you love a warm chocolate dessert, you can cut yourself a piece a little earlier.
What to serve it with
Chocolate zucchini bread is sweet and rich enough on its own, and I don’t think it needs any frosting at all. But one time we served it with a scoop of vanilla ice cream, and it turned into something you’d almost order at a café. Seriously.
A lot of people love pairing chocolate with fresh raspberries or strawberries. The berries help balance the sweetness, especially if you’re using semisweet chocolate chips.
You can store the finished loaf in an airtight container in the refrigerator for up to 4 days. Just remember to take a slice out ahead of time or warm it up a little. When the chocolate gets soft again, this bread tastes so much better.
3. Chocolate chip zucchini bread with brown butter
Brown butter makes homemade baked goods taste better. That’s a fact. It develops a light, nutty aroma that goes really well with chocolate.
For this recipe, I use regular chocolate chips and a little brown sugar. The zucchini helps keep the crumb moist, while the butter gives the bread a rich flavor. The result is something between a homemade cake and a soft, sweet bread.
And the smell in the kitchen while it’s baking! The aroma of brown butter is even stronger than the chocolate. Just be careful not to leave the butter on the stove for too long, because it can go from golden brown to burnt pretty quickly.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 1 ¾ cups (220 g) all-purpose flour.
- 1 ½ cups (225 g) grated zucchini.
- ½ cup (113 g) unsalted butter.
- ¾ cup (150 g) brown sugar.
- 2 large eggs.
- ¼ cup (60 g) plain yogurt.
- ¾ cup (130 g) semisweet chocolate chips.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ½ teaspoon salt.
How to make it
- Brown the butter.
Place the butter in a small saucepan or sauté pan with a light-colored bottom and heat it over medium heat. First, it will melt, then start to foam and crackle. Keep stirring. After a few minutes, golden-brown bits will appear at the bottom, and the butter will develop a nutty aroma. Immediately pour it into a bowl, including those browned bits, to stop the cooking. Let it cool for about 10 minutes. - Prepare the zucchini.
Grate it using the medium side of a grater, leaving the skin on. Place it in a strainer for 5 minutes to let the excess liquid drain. Don’t squeeze it too hard, or the bread may turn out a little dry. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the brown sugar. Add the cooled brown butter, yogurt, and vanilla extract. Stir with a whisk, then fold in the grated zucchini. - Add the flour and chocolate.
In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and gently stir with a spatula. Fold in ½ cup (85 g) of chocolate chips, saving the rest for the top of the loaf. Don’t overmix the batter. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper and add the batter. Sprinkle the remaining chocolate chips on top. Bake for 50–60 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out without any raw batter. If the top starts browning too quickly, loosely cover it with foil. - Let the loaf cool.
Leave the bread in the pan for 15 minutes, then transfer it to a wire rack. Let it cool at least a little before slicing. This will keep the moist crumb from sticking to the knife.
For browning butter, I prefer using a small stainless steel saucepan with a light-colored bottom. It makes it easy to see the butter changing color. In a dark pan, it’s much harder to notice when the butter starts to burn.
A few words about the flavor
This is a sweet, soft zucchini bread with chocolate pieces and a light nutty aroma. You get chocolate chips in almost every slice, and the brown butter gives the crumb a lovely hint of caramel flavor.
I often serve it for breakfast with milk or tea. And if you warm up a slice a little, the chocolate chips turn soft again. We often take this bread with us on walks and end up eating almost the whole loaf before we even get home. Well, it happens!
You can store the completely cooled bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For freezing, it’s best to slice the bread first and separate the slices with parchment paper. That way, it’s much easier to take out just one slice for breakfast.
4. Healthy oat flour zucchini bread with maple syrup
You can use oats to make oatmeal, homemade granola, cookies, and even flour for baking. I usually grind oats in a blender when I’m planning to bake something for breakfast. There’s really no need to buy a separate bag of flour just for one loaf.
Oat flour zucchini bread turns out soft, a little denser than regular bread, and has a nice oat flavor. Instead of white sugar, I use maple syrup. It gives the bread a light caramel sweetness that goes really well with cinnamon.
Lindy loves eating this bread with plain yogurt and fresh berries. It makes a pretty filling breakfast, and oat flour also retains the fiber found in whole oats. Of course, maple syrup is still an added sugar, but sometimes you can treat yourself to something sweet without using regular wheat flour.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 2 cups (200 g) oat flour.
- 1 ¼ cups (190 g) grated zucchini.
- ½ cup (120 ml) pure maple syrup.
- 2 large eggs.
- ⅓ cup (80 g) plain Greek yogurt.
- ¼ cup (60 ml) neutral vegetable oil.
- 1 teaspoon vanilla extract.
- 1 ½ teaspoons ground cinnamon.
- 1 ½ teaspoons baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon salt.
- ½ cup (60 g) chopped walnuts, optional.
If you’re making your own oat flour, a powerful blender will come in handy, such as the Ninja Professional Plus Blender. And for this recipe, choose pure maple syrup with no added sugar, not flavored pancake syrup.
How to make it
- Make the oat flour.
If you’re using regular rolled oats, grind them in a powerful blender until they turn into a fine flour. Measure the amount you need after grinding. The finer the flour, the more tender the bread will be. If you need gluten-free baking, choose certified gluten-free oats. - Prepare the zucchini.
Grate it using the medium side of a grater. If the zucchini is young, you can leave the skin on. Place the grated zucchini in a strainer for 5 minutes to let any excess liquid drain. Don’t squeeze it completely dry, or the bread will lose some of its moisture. - Mix the wet ingredients.
In a large bowl, whisk the eggs, then add the maple syrup, Greek yogurt, oil, and vanilla. Mix well with a whisk. Then add the grated zucchini and stir it evenly into the mixture. - Add the dry ingredients.
In a separate bowl, combine the oat flour, cinnamon, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and fold in the walnuts if using. Let the batter rest for 5–10 minutes so the oat flour can absorb some of the liquid. It should become thick but still be easy to transfer with a spoon. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper and transfer the batter into it. Smooth the top and bake for about 45–55 minutes. Check the center with a wooden skewer. If there’s still raw batter on it, keep baking for a few more minutes. Cover the top with foil if needed. - Let it cool completely.
Leave the loaf in the pan for 15–20 minutes, then carefully transfer it to a wire rack. Oat flour bread really needs to cool before slicing. While it’s hot, the crumb may seem sticky and break apart easily. Once cooled, the slices will hold their shape better.
How to serve and store it
This bread has a moderately sweet flavor with hints of cinnamon and maple syrup. It’s great for breakfast, especially when served with thick yogurt, berries, or a spoonful of nut butter.
I slice the loaf into fairly thick pieces and lightly toast them in the toaster. A thin crust forms on the outside, while the bread stays soft inside. With a cup of hot tea, it makes a wonderful breakfast, especially on a chilly morning.
Store the completely cooled bread in an airtight container in the refrigerator for up to 4 days. You can even freeze individual slices for up to 2–3 months. Just make sure to separate them with parchment paper so you don’t have to thaw the whole loaf at once.
5. Gluten free zucchini bread with almond flour
Almond flour gives baked goods a light nutty flavor and makes the crumb surprisingly tender. But you need to handle it a little differently than regular wheat flour. I learned that pretty well when I started experimenting with gluten-free baking.
Almond flour zucchini bread turns out moist, soft, and pretty filling. It’s delicious on its own, without butter or anything else. And almond flour contains more fat and protein than regular wheat flour, which gives the bread a richer flavor.
I think gluten-free baked goods should taste good even to people who don’t avoid gluten. You can easily serve this bread for a family breakfast. Personally, I like adding a little cinnamon and vanilla to the batter and sprinkling sliced almonds on top. They turn lightly golden in the oven and add a nice crunch.
Ingredients
Makes one loaf in an 8 × 4-inch (20 × 10 cm) loaf pan.
- 2 ½ cups (250 g) finely ground almond flour.
- 1 cup (150 g) grated zucchini.
- 3 large eggs.
- ⅓ cup (80 ml) pure maple syrup.
- ¼ cup (60 ml) melted coconut oil or butter.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1 teaspoon gluten-free baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon salt.
- 2 tablespoons (15 g) sliced almonds for topping, optional.
For this recipe, it’s best to choose finely ground blanched almond flour. Flour made from whole almonds with the skins on also works for baking, but keep in mind that the bread will turn out a little darker and have a coarser texture.
How to make it
- Prepare the zucchini.
Grate it using the medium side of a grater, place it in a strainer, and leave it for 5 minutes. Then gently press it with a spoon to remove some of the excess liquid. You don’t need to squeeze the zucchini completely dry, but it shouldn’t be too wet either. Almond flour absorbs liquid differently than wheat flour, and too much moisture can make the center of the bread sticky. - Mix the wet ingredients.
In a large bowl, whisk the eggs, then add the maple syrup, melted and slightly cooled oil or butter, and vanilla extract. Mix until smooth, then add the grated zucchini. - Prepare the almond flour mixture.
In a separate bowl, combine the almond flour, cinnamon, baking powder, baking soda, and salt. Break up any large lumps with a spoon. Add the mixture to the wet ingredients and stir with a spatula. The batter will be fairly thick, but not as stretchy as a batter made with wheat flour. - Prepare the loaf pan.
Preheat the oven to 350°F (175°C). Line the pan with parchment paper, leaving some paper hanging over the edges. Transfer the batter into the pan, smooth the top, and sprinkle with sliced almonds. - Bake the bread.
Place the pan on the middle rack of the oven and bake for 45–55 minutes. If the top starts getting too dark, cover it with foil. Check for doneness by inserting a wooden skewer into the center of the loaf. A few moist crumbs are fine, but there shouldn’t be any wet batter. - Let the bread cool completely.
Leave the loaf in the pan for about 20 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack. Don’t slice the bread while it’s hot. Almond flour baked goods are pretty delicate until they cool, so it’s best to wait at least an hour.
What else to know
This bread has a tender, slightly moist crumb and a distinct almond flavor. It’s moderately sweet thanks to the maple syrup, while the cinnamon adds a lovely aroma. I like it best with a cup of herbal tea or a few spoonfuls of plain yogurt.
Almond flour is naturally gluten-free. But if you’re baking for someone with celiac disease or gluten intolerance, choose products labeled “Gluten-Free.” This applies not just to the flour, but also to the baking powder and other ingredients. That’s because traces of wheat can accidentally get into products during manufacturing or packaging.
Because of its high moisture content, I recommend storing the bread in an airtight container in the refrigerator for no more than 4 days. If you’ve baked several loaves, it’s best to freeze the extras in individual slices.
After thawing, you can warm them up a little in the oven or toaster, and the bread will become soft inside again, with a slightly crispy crust. Almost like it’s freshly baked!
6. Savory cheddar herb zucchini bread with black pepper
I love homemade baked goods, and when we’re having a thick vegetable soup for lunch, we need a good slice of bread to go with it. That’s where cheddar herb zucchini bread comes in handy. Don’t you agree?
It has a golden cheesy crust, a soft crumb, and a pretty rich flavor. Sharp cheddar, fresh herbs, and black pepper go really well with zucchini. And it’s best to use aged cheddar with a stronger flavor. Mild cheddar works too, but its flavor won’t be as noticeable in the finished bread.
I use green onions and dill in this recipe, and in summer, Lindy just picks them fresh from the garden. When we have a big zucchini harvest, this bread helps us use what we’ve grown. And there’s usually no hassle with yeast or kneading dough for ages.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 2 cups (250 g) all-purpose flour.
- 1 ½ cups (225 g) grated zucchini.
- 1 ½ cups (170 g) shredded sharp aged cheddar cheese.
- 2 large eggs.
- ½ cup (120 ml) buttermilk.
- ¼ cup (60 ml) neutral vegetable oil.
- 2 tablespoons finely chopped green onions.
- 2 tablespoons chopped fresh dill.
- 2 teaspoons baking powder.
- ½ teaspoon baking soda.
- ½ teaspoon freshly ground black pepper.
- ½ teaspoon salt.
- ½ teaspoon garlic powder.
If you don’t have buttermilk, you can use plain kefir instead. It also adds a little tang to the batter and helps activate the baking soda.
How to make it
- Prepare the zucchini.
Grate it using the coarse side of a grater, place it in a strainer, and leave it for 5–10 minutes. Then gently press it with a spoon to remove the excess juice. The zucchini shouldn’t be too wet for this recipe, or the cheesy crumb may turn out heavy and sticky. - Grate the cheese and chop the herbs.
Grate the cheddar using the coarse side of a grater. Set aside about ¼ cup (30 g) of cheese for the topping. Finely chop the green onions and dill. I prefer grating the cheese myself because pre-shredded cheese sometimes contains additives to keep it from clumping. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the buttermilk and vegetable oil. Add the grated zucchini, herbs, and most of the cheese. Mix well so the cheese is evenly distributed throughout. - Add the dry ingredients.
In a separate bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and freshly ground black pepper. Add the dry mixture to the wet ingredients and gently stir with a spatula. The batter will be thick and a little sticky. There’s no need to make it perfectly smooth. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper, add the batter, and smooth the top. Sprinkle with the remaining cheddar. Bake for 50–60 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out without any raw batter. Keep in mind that melted cheese may leave some traces on the skewer. - Let it cool a little before serving.
Leave the bread in the pan for 15 minutes, then transfer it to a wire rack. Let it cool for at least another 20 minutes so the crumb can firm up a little. After that, you can cut the bread into thick slices.
What to serve it with
This bread isn’t sweet at all. You can taste the cheese, herbs, and a little kick from the black pepper. And as it bakes, the cheddar on top melts and turns golden brown, creating a delicious cheesy crust. I love that part of the bread. So good!
I often serve this bread with homemade tomato soup or a thick vegetable stew. You can even make little toasts with butter and garlic. And Lindy often makes sandwiches with eggs and fresh tomatoes. By the way, they make a great breakfast.
It’s best to eat this bread on the day you bake it, while the cheesy crust still has a little crunch. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Before serving, warm the slices in the oven or in a dry skillet so the cheese gets soft again and the edges turn nicely golden.
7. Zucchini bread muffins with cinnamon sugar tops
Instead of baking a big loaf of bread, you can make muffins. They bake faster, they’re easy to take with you, and there’s no need to slice anything. Lindy often grabs one straight from the muffin pan while the others are cooling. But of course, she never stops at just one…
These zucchini bread muffins have a delicious topping. Before baking, I sprinkle the batter with a mixture of cinnamon and sugar, which turns into a thin, sweet crust. Inside, the muffins stay soft and moist thanks to the grated zucchini.
We often take these muffins with us when we go for a walk or plan to spend a few hours in the garden. And if there are kids or guests around, it’s even more convenient. Just put a basket of muffins on the table, and everyone grabs one.
Ingredients
Makes 12 standard muffins.
For the batter
- 1 ¾ cups (220 g) all-purpose flour.
- 1 cup (150 g) grated zucchini.
- ⅔ cup (135 g) brown sugar.
- 2 large eggs.
- ⅓ cup (80 ml) neutral vegetable oil.
- ¼ cup (60 g) plain yogurt.
- ¼ cup (60 ml) milk.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1 ½ teaspoons baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon salt.
For the crunchy topping
- 3 tablespoons (38 g) white sugar.
- 1 teaspoon ground cinnamon.
How to make it
- Prepare the zucchini.
Grate it using the medium side of a grater, leaving the skin on. If it releases a lot of juice, place the grated zucchini in a strainer for 5 minutes to let the excess liquid drain. Don’t squeeze it too hard. A little moisture will help keep the muffins soft. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the brown sugar, then add the oil, yogurt, milk, and vanilla. Stir with a whisk and fold in the grated zucchini. - Add the dry ingredients.
In another bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and gently stir with a spatula. The batter should be thick, with a few small lumps. Don’t overmix it, or the muffins will turn out dense. - Prepare the muffin pan and topping.
Preheat the oven to 375°F (190°C). Place paper liners in a 12-cup muffin pan or lightly grease the cups with oil. In a small bowl, mix the white sugar with the cinnamon. - Divide the batter.
Fill each muffin cup about ¾ full. Sprinkle the cinnamon sugar mixture evenly over the tops, about ¾ teaspoon per muffin. Don’t press the sugar into the batter. Just leave it on the surface. - Bake the muffins.
Place the pan on the middle rack of the oven and bake for 18–23 minutes, until the tops rise and turn golden brown. Check for doneness with a wooden skewer. If it comes out without any raw batter, the muffins are ready. Leave them in the pan for 5 minutes, then transfer them to a wire rack.
For these muffins, it’s convenient to use a nonstick metal muffin pan. I prefer pans with fairly deep cups so the muffins get nice, rounded tops.
A little tip before serving
These muffins taste best on the day they’re baked, while the cinnamon sugar crust still has a little crunch. They’re tender inside, and the smell of cinnamon makes it hard to wait for them to cool.
I break a warm muffin in half and add a little butter. But even without it, they make a great sweet snack. Especially with cold milk or a cup of tea.
If you have any muffins left, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Keep in mind that the sugar crust gets softer over time because of the moisture. To bring back a little of that crunch, you can warm the muffins in the oven at 300°F (150°C) for 5–7 minutes.
8. Lemon poppy seed zucchini bread with olive oil
We go through lemons really fast in our house. I use them in salad dressings, homemade lemonade, and of course, baking. And when we bring another basket of zucchini in from the garden, I start thinking, why not combine them with lemon? Especially in summer, when you’re craving something with a nice tangy flavor.
Lemon poppy seed zucchini bread turns out soft and moist, with a light citrus aroma. Olive oil helps keep the crumb tender, while the tiny poppy seeds add a nice little crunch. I use a mild-flavored oil so it doesn’t overpower the lemon.
I sometimes cover this bread with a thin layer of lemon glaze when we’re having guests over. But it’s also good without the glaze, especially when the lemon zest is fresh and fragrant.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
- 1 ¾ cups (220 g) all-purpose flour.
- 1 ¼ cups (190 g) grated zucchini.
- ⅔ cup (135 g) white sugar.
- ⅓ cup (80 ml) mild-flavored olive oil.
- 2 large eggs.
- ⅓ cup (80 g) plain Greek yogurt.
- 2 tablespoons freshly squeezed lemon juice.
- Zest of 2 medium lemons.
- 1 ½ tablespoons poppy seeds.
- 1 teaspoon vanilla extract.
- 1 ½ teaspoons baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon salt.
For the optional glaze, you’ll need ½ cup (60 g) powdered sugar and 1–2 teaspoons lemon juice.
How to make it
- Prepare the lemons and zucchini.
Wash the lemons well, dry them, and use a fine grater to remove the zest, being careful not to grate the bitter white pith underneath. Then squeeze out the juice. Grate the zucchini using the medium side of a grater and leave it in a strainer for 5 minutes to let the excess liquid drain. There’s no need to squeeze it too hard. - Mix the sugar with the lemon zest.
Add the sugar to a large bowl, add the zest, and rub them together with your fingers for about a minute. This helps release the aromatic oils from the zest, so the lemon aroma will be more noticeable in the finished bread. - Add the wet ingredients.
Add the eggs, olive oil, yogurt, lemon juice, and vanilla extract to the lemon-scented sugar. Whisk until smooth. Then fold in the grated zucchini. - Prepare the dry mixture.
In a separate bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and gently stir with a spatula until no dry flour remains. The batter should be thick but soft. Don’t overmix it. - Bake the bread.
Preheat the oven to 350°F (175°C). Line the loaf pan with parchment paper and transfer the batter into it. Smooth the top and bake for 50–60 minutes. Check the center with a wooden skewer. If there’s no raw batter on it, the bread is ready. If the top starts browning too quickly, cover it with foil. - Let it cool and add the glaze.
Leave the loaf in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely. To make the glaze, mix the powdered sugar with a little lemon juice until it’s thick but still pourable. Drizzle it over the cooled bread in thin lines and wait 15–20 minutes for it to set.
For lemon zest, you can use a fine grater, such as the Microplane Premium Classic Series Zester Grater. It makes it easy to remove just the yellow part of the peel without touching the bitter white layer.
What to serve it with
The bread turns out sweet, but the citrus flavor keeps it from tasting too sugary. And you can make the layer of glaze really thin so it only lightly brings out the lemon flavor of the bread.
I slice this bread into fairly thin slices. It goes great with hot tea, and in summer, you can serve it with cold berry compote or fresh berries. Lindy always adds some strawberries to her plate along with a slice of freshly baked bread.
Store the completely cooled bread in an airtight container in the refrigerator for up to 4 days. Without the glaze, you can freeze it in slices for 2–3 months. After thawing, let the bread come to room temperature so you can better enjoy the lemon aroma and soft crumb.
9. Banana zucchini bread with tahini swirl
I often save a couple of very ripe bananas for baking. Although sometimes I have to hide them from Lindy because she might eat one while I’m gathering the ingredients…
And when we also have zucchini from our garden, it’s a great excuse to bake a loaf of delicious bread.
Banana zucchini bread with tahini sounds like a pretty interesting combination. Bananas add natural sweetness, zucchini keeps the crumb moist, and sesame paste gives the bread a slightly nutty flavor. And instead of just mixing the tahini into the batter, we create pretty swirls so you can taste it in individual bites.
It’s best to use very ripe bananas with brown spots on the peel. They’re easier to mash, and the bread turns out more flavorful. And I use unsweetened tahini, made from sesame seeds only. It has a pretty rich flavor, so you won’t need much.
Ingredients
Makes one loaf in a 9 × 5-inch (23 × 13 cm) loaf pan.
The batter
- 1 ¾ cups (220 g) all-purpose flour.
- 1 cup (150 g) grated zucchini.
- 2 large, very ripe bananas (about 1 cup or 225 g mashed).
- ⅓ cup (65 g) brown sugar.
- 2 large eggs.
- ⅓ cup (80 ml) neutral vegetable oil.
- ¼ cup (60 g) plain yogurt.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ¼ teaspoon salt.
The tahini swirls
- ¼ cup (60 g) natural tahini sesame paste.
- 1 tablespoon maple syrup.
- 1–2 teaspoons warm water, if needed.
For this recipe, I recommend choosing tahini with a smooth, runny consistency, such as Soom Premium Tahini. If the oil has separated and collected on the surface, stir the paste well before using it.
How to make it
- Prepare the zucchini and bananas.
Grate the zucchini using the medium side of a grater and leave it in a strainer for 5 minutes to let the excess liquid drain. Peel the bananas and mash them with a fork until you get a purée. A few small pieces are fine, but try not to leave any large lumps. - Mix the wet ingredients.
In a large bowl, whisk the eggs with the brown sugar. Add the mashed bananas, vegetable oil, yogurt, and vanilla. Stir with a whisk, then fold in the grated zucchini. - Add the dry ingredients.
In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and gently stir with a spatula until no dry flour remains. The batter will be thick and moist. - Prepare the tahini for the swirls.
Mix the sesame paste with the maple syrup. If the paste is too thick, add a little warm water, just one teaspoon at a time. It should flow easily off a spoon but shouldn’t be as runny as water. - Create the swirls.
Preheat the oven to 350°F (175°C) and line the loaf pan with parchment paper. Add half of the batter, then spoon half of the tahini over it in small portions. Add the remaining batter and spoon the rest of the tahini on top. Use a wooden skewer or knife to make a few smooth figure-eight swirls. Don’t mix too much, or the swirls will disappear. - Bake the bread. Place the pan on the middle rack of the oven and bake for 55–65 minutes. If the top starts getting too dark, cover it with foil. Check for doneness with a skewer in an area without tahini. It should come out without any raw batter. Leave the bread in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely before slicing.
What it tastes like
Banana zucchini bread turns out soft, moist, and moderately sweet, with a distinct banana aroma. And where the tahini swirls run through the bread, you get a lovely hint of sesame with a slight bitterness. I absolutely love this combination!
For breakfast, I usually serve it plain because the banana and tahini already add plenty of flavor. You can warm up a slice of bread a little, drizzle it with honey, and add a few slices of fresh banana. It makes a great sweet snack with tea.
It’s best to store banana zucchini bread in the refrigerator for up to 4 days, wrapped or placed in an airtight container. You can also freeze individual slices for 2–3 months. After thawing, I warm the bread up a little, and the banana aroma fills the kitchen again.
10. Crispy baked zucchini bread sticks with parmesan
The only thing that disappears faster than homemade bread in our house is hot cheesy breadsticks. Especially when there’s a little bowl of tomato sauce and the breadsticks are still warm, with crispy edges.
I love making them with zucchini, which we always have more than enough of during the season. It’s a great way to use even fairly large zucchini that we didn’t manage to harvest in time. Grated zucchini, parmesan, garlic, and a few herbs turn into a delicious snack you can serve instead of regular bread.
But you really need to squeeze the grated zucchini well, or the breadsticks will turn out too soft. I also bake them in two stages to give the edges time to brown. It takes a little longer, but the crust turns out really tasty.
Ingredients
Makes 12–16 breadsticks.
- 2 cups (300 g) grated zucchini, before squeezing.
- 1 cup (125 g) all-purpose flour.
- ½ cup (50 g) finely grated parmesan.
- ½ cup (55 g) shredded low-moisture mozzarella.
- 1 large egg.
- 1 tablespoon olive oil.
- 1 teaspoon baking powder.
- ½ teaspoon garlic powder.
- ½ teaspoon dried oregano.
- ¼ teaspoon freshly ground black pepper.
- ¼ teaspoon salt.
- 1 tablespoon chopped fresh parsley.
- 1 tablespoon olive oil for brushing before the second bake.
For serving, you can make homemade tomato sauce or use store-bought pizza sauce.
It’s best to grate the parmesan right before cooking. Pre-grated cheese from a package works too, but freshly grated cheese usually mixes into the dough more evenly.
How to make it
- Prepare the zucchini.
Grate it using the coarse side of a grater. If you’re using an overgrown zucchini, remove the large seeds and tough skin. Place the grated zucchini in a clean kitchen towel and squeeze out the juice thoroughly. From 2 cups of grated zucchini, you should have about 1 cup (150 g) of squeezed zucchini left. This step is essential because you won’t get crispy breadsticks from dough that’s too wet. - Mix the ingredients.
In a bowl, whisk the egg with the olive oil. Add the squeezed zucchini, parmesan, mozzarella, and parsley. In another bowl, mix the flour, baking powder, garlic powder, oregano, salt, and pepper. Combine both mixtures and stir with a spatula. The dough should be thick, slightly sticky, and able to hold its shape. - Shape the base.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly grease it with oil. Transfer the dough onto the baking sheet and use damp hands to spread it into a rectangle about ½ inch (1.3 cm) thick. Try to keep the edges even so they bake at the same rate as the center. - Bake the first time.
Place the baking sheet on the middle rack of the oven and bake for 18–22 minutes, until the surface turns golden and the center is firm enough to slice. Remove the baking sheet and let the base cool for about 5 minutes. - Cut the breadsticks.
Using a sharp knife or pizza cutter, cut the baked rectangle into 12–16 strips about 1 inch (2.5 cm) wide. Carefully spread them apart on the baking sheet, leaving small gaps between them. Lightly brush the tops with the remaining olive oil. - Bake until crispy.
Return the breadsticks to the oven for another 8–12 minutes, until the edges are golden brown. If you like, carefully flip them halfway through the second bake. Then transfer them to a wire rack for 3–5 minutes. They’ll be slightly crispy on the outside and stay soft and cheesy inside.
Serving
My favorite zucchini breadsticks are the ones with garlic, parmesan, and warm tomato sauce. You dip a breadstick into the sauce, take a bite, and your hand is already reaching for another one… It’s impossible to stop. I even try to put two little bowls of sauce on the table because one usually isn’t enough.
These breadsticks go great with vegetable soups and fresh salads. They’re best served warm, shortly after baking, while the crust is still crispy and the melted cheese inside is soft. As they cool, the crust gradually loses its crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, arrange the breadsticks on a baking sheet and put them in the oven at 375°F (190°C) for 5–8 minutes. The edges will brown a little again, and the cheese inside will become soft.
So Much Zucchini!
You wouldn’t believe how much joy an ordinary zucchini from the garden can bring! Especially when you turn it into something delicious and the whole kitchen smells like fresh baked goods.
I hope you found something for yourself among these recipes. Do you already have a favorite zucchini bread recipe or some unusual ingredient you always add?
Be sure to tell me in the comments. I love reading your ideas and hearing how things turned out in your kitchen. Maybe your recipe will be the next one I try.
