12 Moist and Delicious Zucchini Bread Recipes to Make for a Snack

Zucchini bread offers a tasty way to enjoy a healthy snack. This post shares 12 simple recipes. Each one uses fresh zucchini to create moist, flavorful bread.

Readers can pick a classic version or try a fun twist. All recipes include clear ingredients and easy steps. Bakers of any skill level can follow along.

These snacks work for breakfast, dessert, or anytime. Enjoy baking and eating these delicious treats!

1. Classic Zucchini Bread

About:
This recipe makes a simple, moist zucchini bread. It uses basic ingredients like flour, sugar, and zucchini. The bread has a soft texture and a mild, sweet taste. Cinnamon adds a warm flavor. It suits beginners and seasoned bakers alike. Serve it fresh or toasted with butter. This timeless snack satisfies any craving.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking soda, baking powder, cinnamon, and salt in a bowl.
4. Beat eggs, sugar, oil, and vanilla in another bowl.
5. Stir zucchini into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir until combined.
7. Pour batter into the loaf pan.
8. Bake for 55-60 minutes. Check with a toothpick; it should come out clean.
9. Cool in pan for 10 minutes. Move to a wire rack.

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2. Chocolate Chip Zucchini Bread

About:
This recipe adds chocolate chips to zucchini bread. It blends sweet and rich flavors. The zucchini keeps it moist, while chips bring a fun crunch. Kids and adults love this treat. It works as a snack or dessert. Bake it for a quick, happy bite anytime.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup brown sugar
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1 cup chocolate chips

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, baking powder, and salt in a bowl.
4. Mix eggs, brown sugar, butter, and vanilla in another bowl.
5. Stir zucchini into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir well.
7. Fold in chocolate chips.
8. Pour batter into the pan.
9. Bake for 60 minutes. Test with a toothpick.
10. Cool for 10 minutes in pan. Transfer to a rack.

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3. Lemon Zucchini Bread

About:
This recipe gives zucchini bread a fresh lemon twist. It uses zest and juice for a bright taste. The bread stays moist and light. A sweet glaze tops it off. It feels like summer in every bite. Serve it at brunch or as a snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 1/2 cups shredded zucchini
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking powder, baking soda, and salt in a bowl.
4. Beat eggs, sugar, oil, lemon zest, and lemon juice in another bowl.
5. Stir zucchini into the wet mixture.
6. Combine dry ingredients with wet ingredients. Stir until smooth.
7. Pour batter into the pan.
8. Bake for 55 minutes. Check with a toothpick.
9. Cool for 10 minutes in pan. Move to a rack.
10. Mix powdered sugar and lemon juice. Drizzle over cooled bread.

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4. Nutty Zucchini Bread

About:
This recipe adds walnuts to zucchini bread. It brings a crunchy texture and rich flavor. The bread stays moist from the zucchini. Cinnamon boosts the taste. It makes a hearty snack. Enjoy it with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 3/4 cup chopped walnuts

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, cinnamon, and salt in a bowl.
4. Mix eggs, sugar, oil, and vanilla in another bowl.
5. Stir zucchini into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir well.
7. Fold in walnuts.
8. Pour batter into the pan.
9. Bake for 60 minutes. Test with a toothpick.
10. Cool in pan for 10 minutes. Move to a rack.

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5. Spiced Zucchini Bread

About:
This recipe uses warm spices in zucchini bread. It includes nutmeg and cloves for a cozy flavor. The bread stays soft and moist. It fits fall days or any season. Slice it up for a comforting snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2 eggs
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 1/2 cups shredded zucchini

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.
4. Beat eggs, brown sugar, and oil in another bowl.
5. Stir zucchini into the wet mixture.
6. Combine dry ingredients with wet ingredients. Stir until blended.
7. Pour batter into the pan.
8. Bake for 55-60 minutes. Check with a toothpick.
9. Cool for 10 minutes in pan. Transfer to a rack.

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6. Banana Zucchini Bread

About:
This recipe mixes banana and zucchini in bread. It blends sweet banana with fresh zucchini. The result stays moist and flavorful. It makes a great snack or breakfast. Kids enjoy it too. Bake it for a fruity twist.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 mashed ripe banana
• 1 1/2 cups shredded zucchini

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, and salt in a bowl.
4. Mix eggs, sugar, oil, and vanilla in another bowl.
5. Stir mashed banana and zucchini into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir well.
7. Pour batter into the pan.
8. Bake for 60 minutes. Test with a toothpick.
9. Cool in pan for 10 minutes. Move to a rack.

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7. Gluten-Free Zucchini Bread

About:
This recipe makes zucchini bread without gluten. It uses almond flour for a light texture. The bread stays moist and tasty. It suits people with gluten needs. Enjoy it as a safe, yummy snack.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup honey
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix almond flour, baking soda, and salt in a bowl.
4. Beat eggs, honey, coconut oil, and vanilla in another bowl.
5. Stir zucchini into the wet mixture.
6. Combine dry ingredients with wet ingredients. Stir until smooth.
7. Pour batter into the pan.
8. Bake for 50-55 minutes. Check with a toothpick.
9. Cool for 10 minutes in pan. Transfer to a rack.

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8. Vegan Zucchini Bread

About:
This recipe creates a vegan zucchini bread. It skips eggs and dairy. Flaxseed and applesauce keep it moist. The bread tastes sweet and simple. It works for plant-based eaters. Bake it for a kind snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1/2 cup applesauce
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking soda, baking powder, and salt in a bowl.
4. Combine flaxseed and water in a small bowl. Let sit for 5 minutes.
5. Mix flaxseed mixture, applesauce, brown sugar, oil, and vanilla in another bowl.
6. Stir zucchini into the wet mixture.
7. Add dry ingredients to wet ingredients. Stir well.
8. Pour batter into the pan.
9. Bake for 55-60 minutes. Test with a toothpick.
10. Cool in pan for 10 minutes. Move to a rack.

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9. Cinnamon Streusel Zucchini Bread

About:
This recipe tops zucchini bread with a crunchy streusel. It uses cinnamon and sugar for extra flavor. The bread stays moist inside. The topping adds a sweet bite. It makes a fun snack or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1/4 cup brown sugar (for streusel)
• 2 tablespoons flour (for streusel)
• 1 teaspoon cinnamon (for streusel)
• 2 tablespoons cold butter (for streusel)

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking soda, and salt in a bowl.
4. Beat eggs, sugar, oil, and vanilla in another bowl.
5. Stir zucchini into the wet mixture.
6. Combine dry ingredients with wet ingredients. Stir until blended.
7. Pour batter into the pan.
8. Mix brown sugar, flour, cinnamon, and butter in a bowl. Rub until crumbly.
9. Sprinkle streusel over batter.
10. Bake for 60 minutes. Check with a toothpick.
11. Cool in pan for 10 minutes. Move to a rack.

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10. Pineapple Zucchini Bread

About:
This recipe adds pineapple to zucchini bread. It brings a juicy, tropical taste. The bread stays moist and sweet. It feels fresh and fun. Serve it as a snack or breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1/2 cup crushed pineapple (drained)

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, baking powder, and salt in a bowl.
4. Mix eggs, sugar, oil, and vanilla in another bowl.
5. Stir zucchini and pineapple into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir well.
7. Pour batter into the pan.
8. Bake for 60 minutes. Test with a toothpick.
9. Cool in pan for 10 minutes. Move to a rack.

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11. Carrot Zucchini Bread

About:
This recipe combines carrot and zucchini in bread. It adds color and natural sweetness. The bread stays moist and healthy. Cinnamon gives it a warm kick. Enjoy it as a snack or light meal.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1 cup shredded carrot

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Mix flour, baking soda, cinnamon, and salt in a bowl.
4. Beat eggs, brown sugar, oil, and vanilla in another bowl.
5. Stir zucchini and carrot into the wet mixture.
6. Combine dry ingredients with wet ingredients. Stir until smooth.
7. Pour batter into the pan.
8. Bake for 55-60 minutes. Check with a toothpick.
9. Cool for 10 minutes in pan. Transfer to a rack.

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12. Coconut Zucchini Bread

About:
This recipe adds coconut to zucchini bread. It brings a sweet, nutty flavor. The bread stays moist and chewy. It feels like a tropical snack. Serve it fresh for a happy treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1/2 cup shredded coconut

Steps:

1. Preheat oven to 350°F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, baking powder, and salt in a bowl.
4. Mix eggs, sugar, oil, and vanilla in another bowl.
5. Stir zucchini and coconut into the wet mixture.
6. Add dry ingredients to wet ingredients. Stir well.
7. Pour batter into the pan.
8. Bake for 60 minutes. Test with a toothpick.
9. Cool in pan for 10 minutes. Move to a rack.