Our Best Summer Zucchini Bread Recipe

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This Summer, it is time to get creative with your Zucchini Bread recipes. We have been testing out a few new ones in the kitchen and this one is our favorite! This Summer Zucchini Bread recipe has the perfect balance of sweet and savory flavors that will leave you wanting more. It goes great as an afternoon snack or for breakfast on a lazy Saturday morning. The best part about this bread? You can make it gluten-free by using almond flour instead of all-purpose flour!

Why do we love zucchini so much?

Zucchini is a great alternative to apples in baking. It can add moisture and give you the best texture without the added sugar or carbs.

There are so many ways to cook zucchini! You can make delicious soups, stir fry dishes, or even zoodles (zucchini noodles) for pasta night. Summer squash has so many options!

Zucchini is full of nutrients! It is a great source of potassium and it has vitamin A, C, K, folate, fiber, and more.

It is wonderful even grilled – but we will talk about that another day.

Why does the average home gardener end up with so much zucchini?

Zucchini is a prolific plant! It grows quickly and can produce up to 50 pounds of zucchini per season (yikes!). Most people make the mistake of putting more than one or two plants in their garden – so they end up looking at a LOT of zucchini in just a few months.

Why is zucchini bread so popular?

Zucchini bread is a popular treat in Summer because many people think about it as a way to use up all the extra zucchini they have in their garden before frost. It also has so much flavor that you can’t help but love it!

We hope this Summer Zucchini Bread Recipe will be your new favorite recipe for any Summer occasion.

What do you serve zucchini bread with?

Zucchini bread goes great with a cup of coffee or tea. You can also serve Summer Zucchini Bread as an afternoon snack, for breakfast on lazy Saturday mornings, or even at brunch! Our recipe even makes for a nice dessert when lightly buttered.

Dang, my mouth is watering now…

Can you freeze summer zucchini bread?

Summer zucchini bread can be frozen, but we don’t recommend it. Summer squash is a very moist vegetable and the texture changes when you freeze it. You might end up with a mushy zucchini cake instead of Summer Zucchini Bread!

Honestly, Summer Zucchini Bread is best eaten when it’s fresh – it has so much flavor that won’t last in your fridge! Even better right out of the oven when the butter melts into all of those nooks and crannies.

Zucchini Bread Variations we love:

• Add 1 cup mini chocolate chips and you have chocolate chip zucchini bread.
• Add 1 cup raisins that you soak in 1/2 cup of warm water for 2o minutes and you have raisin zucchini bread.
• Add 1 cup of any kind of chopped nuts and you have zucchini nut bread! We like walnuts, pistachios, and even pumpkin seeds!
• Pour your batter into foil-lined muffin tins and you have zucchini muffins – you only need to bake them for about 18-20 minutes.

Our Summer Zucchini Bread is a two-fer!

What I love the most about this zucchini bread recipe is the fact that it makes two loaves. You can have that one that every family member sees and drools over. They know they will get a slice. THEN, there is the other loaf you can hide and keep all for yourself. I mean, you ARE the one who did all the work, shouldn’t you get a big share of the yumminess?

OK – you can be nice and gift the second loaf to a neighbor or good friend.

Mom’s Zucchini bread Ingredients

• 4 eggs
• 2 cups of sugar
• ¾ cup of vegetable oil
• 3 ⅕ cups of flour
• 1 ½ teaspoon of baking soda
• 1 ½ teaspoon of salt
• ¾ teaspoon of baking powder
• 2 cups of fresh zucchini (grated)
• 1 ½ teaspoon of vanilla

How to make Summer Zucchini Bread

Preheat your oven to 350 degrees.

Generously grease two bread loaf pans and set them aside/

In your stand mixer, beat the eggs and gradually add in the sugar.

Add in the vegetable oil, and mix it into the egg mix.

Combine all the dry ingredients in a medium-sized bowl.

Take turns adding it to the egg mixture in bits, alternately with zucchini.

Stir in your vanilla extract.

Take your batter and pour it into those greased bread loaf pans.

Pop them in the oven and bake them for 1 hour.

Let the loaves cool slightly before popping them out of the bread pans and letting them cool on a wire rack.

Then you can start slicing them into pieces and slathering on the butter.

The next thing you know you are ripping into it like a monkey on a cupcake!

Other great recipes you may enjoy:

• Apple Pie Rolls That are Totally Brunch Worthy
• Amazingly Moist Walnut Pineapple Quick Bread
• Our Favorite Ham and Cheese Cup Recipe
• Instant Pot Copycat Starbucks Egg Bites Ham and Cheese w/Basil