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Zucchini Bread Is the New Banana Bread and We’re Here for It

A loaf of zucchini bread, with one slice lying on a cutting board.
Elena Shashkina/Shutterstock

After months of baking banana bread, it’s time for that to take a back seat and allow some new ingredients to take over. With fall just around the corner, zucchini bread is the perfect fit. Below, you’ll find some of our favorite recipes.

Mediterranean Zucchini Bread

This savory loaf will satisfy your cravings like no other and invoke those Mediterranean vibes. You’ll be pretending you’re frolicking in Sicily in no time!

You’ll need the following ingredients:

  • 3 cups of almond flour
  • 4 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1 cup of shredded zucchini
  • 3/4 cup of Mozzarella cheese, grated
  • 1 teaspoon of finely chopped fresh rosemary
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried basil
  • 1/2 cup of sun-dried tomatoes, chopped
  • 1/2 cup of olives
  • 2 large eggs
  • 1 cup of almond milk
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter, melted (or coconut oil)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit, grease a 9- x 5-inch loaf pan, and set aside.
  2. In a large bowl, whisk to combine the almond flour, baking powder, salt, and baking soda.
  3. Add the zucchini, Mozzarella, rosemary, parsley, and basil and stir together.
  4. In a separate bowl, combine the eggs, almond milk, sun-dried tomatoes, olives, olive oil, and butter.
  5. Pour the wet ingredients into the dry in a large bowl and gently stir together until combined.
  6. Transfer into the loaf pan.
  7. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for 10 minutes before removing from pan. Place on a cooling rack to cool completely.

You can serve this with literally anything your heart desires, but it goes really well with cheese and prosciutto.

Cheesy Zucchini Bread

Another amazing, savory variation is this cheesy zucchini bread with fresh dill. It’s perfect for breakfast, a hearty lunch, or even a dinner party. And no one will believe you didn’t use regular flour.

The ingredients include:

  • 3 cups of almond flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of garlic powder
  • 1 cup of shredded zucchini
  •  1/2 cup of Parmesan cheese, grated
  • 1/2 cup of hard goat cheese, grated
  • 1/4 cup of finely chopped green onion
  • 1 tablespoon of fresh dill or 1 teaspoon of dried
  • 2 large eggs
  • 1 cup of almond milk
  • 4 tablespoons of butter or coconut oil, melted

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit, grease a 9- x 5-inch loaf pan, and set aside.
  2. In a large bowl, whisk to combine the almond flour, baking powder, salt, baking soda, and garlic powder.
  3. Add the zucchini, Parmesan and goat cheese, green onions, and dill. Stir together well.
  4. In a separate, small bowl, combine the eggs, almond milk, and butter.
  5. Pour the wet ingredients into the dry in the larger bowl and gently stir together until combined.
  6. Transfer to the loaf pan.
  7. Bake for about 50 minutes or until an inserted toothpick comes out clean.
  8. Let cool for 10 minutes before removing from pan.
  9. Allow to completely cool on a cooling rack, and then enjoy!

Chocolate Zucchini Bread

A loaf of chocolate chip zucchini bread on a small cutting board, next to a sliced zucchini.
Amallia Eka/Shutterstock

The best part about zucchini is you can use it to make both savory and sweet loaves. This chocolate bread will have everyone coming back for seconds. It’s incredibly moist, gooey, and rich, so it’ll satisfy even the most serious chocolate-lovers.

You’ll need the following ingredients:

  • 1 cup of almond flour
  • 1/2 cup of cacao powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1-1/2 cups of zucchini, shredded
  • 2 large eggs
  • 1/4 cup of coconut oil, melted
  • 1/4 cup of butter
  • 1/2 cup of coconut (or cane) sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of your chocolate chips of choice

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit, grease a 9- x 5-inch loaf pan, and set aside.
  2. In a large bowl, whisk together the almond flour, cacao powder, baking soda, and sea salt, and then set aside.
  3. In another large bowl, add the eggs, melted butter, coconut oil, vanilla extract, and coconut sugar, and then stir until smooth.
  4. Stir the dry ingredients into the wet, but don’t overmix.
  5. Stir in the shredded zucchini until just combined, and then stir in 3/4 of the chocolate chips.
  6. Pour the batter into the prepared pan, and then sprinkle the remaining 1/4 cup of chocolate chips on top.
  7. Bake for 50-60 minutes, or until an inserted toothpick in the center of the bread comes out mostly clean (some melted chocolate chips might appear, but that’s totally fine).
  8. Remove the pan from the oven and let it cool for 10 minutes.
  9. Transfer to a wire cooling rack until slightly warm or completely cool.
  10. Slice and serve.

Blueberry-Lemon Zucchini Bread

If you think fruit and zucchini don’t go well together, think again! This perfect combination allows both delicious tastes to shine, while retaining a perfectly moist texture with every bite.

You’ll need the following ingredients:

  • 2 cups of almond flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of grated zucchini
  • 1 cup of blueberries
  • 2 large lemons
  • 2 large eggs
  • 3/4 cup of coconut sugar (or sweetener of choice)
  • 1/2 cup of coconut oil
  • 1/2 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon (optional)

For the (optional) frosting, you’ll need:

  • Juice from 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons of coconut oil
  • 2 tablespoons of raw honey
  • A pinch of sea salt

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit, grease a 9- x 5-inch loaf pan, and set aside.
  2. In a large bowl, beat the eggs, coconut sugar, and coconut oil.
  3. Mix in the almond milk and vanilla extract until smooth.
  4. Stir in the flour, baking powder, and baking soda.
  5. Fold in the grated zucchini, blueberries, and lemon zest and juice.
  6. Pour the batter into the loaf pan and bake about 40-50 minutes or until an inserted toothpick comes out clean.
  7. Let cool in the pan for 15 minutes.
  8. Place on a cooling rack to cool completely.
  9. Combine all the frosting ingredients and mix until smooth and creamy.
  10. When the loaf is completely cool (if it’s not, the frosting will just slide off) pour the frosting over the bread.
  11. Place in the fridge to set for at least one hour; then take it out and enjoy!

After you try these recipes, zucchini might just become your new favorite bread. So, stock up on zucchini and get baking!

Karla Tafra Karla Tafra
Karla is a certified yoga teacher, nutritionist, content creator and an overall wellness coach with over 10 years of international experience in teaching, writing, coaching, and helping others transform their lives. From Croatia to Spain and now, the US, she calls Seattle her new home where she lives and works with her husband. Read Full Bio »

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