Summer Zucchini Bread: The Ultimate Treat You Can’t Resist!

Summer Zucchini Bread: The Ultimate Treat You Can’t Resist!

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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!

Summer Zucchini Bread: The Ultimate Treat You Can't Resist!

The History of Zucchini Bread

Zucchini bread can be traced back to the mid-20th century when zucchini became a popular vegetable in the United States. Zucchini bread is a sweet, moist bread made with grated zucchini, and it is often spiced with cinnamon, nutmeg, and other warm spices. Here’s a brief history of this delicious treat:

Introduction of Zucchini to the United States:

Zucchini, a type of summer squash, is believed to have originated in the Americas, specifically in Mesoamerica. However, it was brought to the United States by Italian and other European immigrants in the 20th century. The vegetable quickly became popular due to its versatility, fast growth, and abundance.

The Emergence of Zucchini Bread:

As zucchini gained popularity in home gardens and farmers’ markets, people looked for creative ways to use up the surplus of zucchini. Zucchini bread likely originated as a response to this abundance. The idea of incorporating grated zucchini into sweet bread recipes gained popularity as a means to add moisture and nutrients to baked goods.

Rise in Popularity:

The popularity of zucchini bread increased during the 1960s and 1970s as it became a favorite recipe in community cookbooks, magazines, and home kitchens. The moist and flavorful bread appealed to families looking for tasty and nutritious baked goods.

Variations and Adaptations:

Over time, zucchini bread recipes have been adapted and modified to suit different tastes and dietary preferences. Some recipes include nuts, raisins, or chocolate chips, while others use alternative flours to make gluten-free versions.

Zucchini Bread Today:

Today, zucchini bread remains a beloved treat, especially during the summer months when zucchini is abundant. It is a popular recipe for using up surplus zucchini from gardens and is often baked and shared among friends and family.

Why we love zucchini

  • 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 vitamins A, C, K, folate, fiber, and more.
  • It is wonderful even grilled – but we will talk about that another day.
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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.

What do you serve summer zucchini bread with?

  • For breakfast, serve it with a bowl of fresh berries or a tropical fruit salad to complement its summer flavors.
  • If you enjoy it as a snack, pair it with a dollop of cream cheese or a drizzle of honey for added richness.
  • Hosting a brunch? It pairs wonderfully with chilled cucumber soup or a summer salad with a tangy vinaigrette. Trust me; it’s a canvas for your culinary creativity.

Dang, my mouth is watering now…

Can you freeze summer zucchini bread?

Yes, our 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 yummy bread!

Honestly, this 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.

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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.

summer zucchini bread ingredients

Summer Zucchini Bread Ingredients

  • Eggs – The foundation of our bread, providing structure and a rich, creamy texture.
  • Sugar – Balances the savory notes of zucchini and elevates its natural sweetness.
  • Vegetable oil – Gives our bread its moist and soft texture.
  • Flour – The backbone of our bread, giving it structure and depth.
  • Baking soda & Baking powder – Our leavening agents make our bread rise and give it a light, airy crumb.
  • Fresh zucchini – The star of our dish, lending its subtle, sweet flavor and a lovely moist texture.
  • Vanilla – A dash of sweetness and a hint of aromatic flavor, rounding out our bread beautifully.

How to Make Summer Zucchini Bread

This recipe is the perfect way to use up those overflowing zucchini from your garden. Here is everything you need to know to make this delicious bread:

First things first, preheat that oven to a toasty 350 degrees. While the oven is heating up, grab two bread loaf pans and generously grease them – you don’t want your beautiful bread sticking to the pan!

Next, beat the eggs until they’re frothy in your trusty stand mixer, and gradually add in the sugar. Pour in the vegetable oil and mix it up until everything is well combined.

making our zucchini bread

Mix all the dry ingredients – flour, baking powder, cinnamon, salt – in a separate bowl.

Now it’s time to bring everything together. Take turns adding the dry ingredients to the egg mixture, alternating with piles of freshly grated zucchini. You’ll get that great zucchini flavor in every bite without noticing it’s there. And who doesn’t love a sneaky veggie?

making our zucchini bread

Finally, stir in some vanilla extract for a touch of sweetness and aroma, and pour the batter into those bread pans. Pop them in the oven and let them bake for a full hour while enjoying the smell of summer filling your kitchen.

Once the loaves are done baking, let them cool slightly in the pans before taking them out and transferring them to a wire rack to cool completely.

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And there you have it – delicious, moist summer zucchini bread that’s sure to be a hit with everyone. Now go forth and enjoy the bounty of the season!


How long can I keep leftover Zucchini Bread?

Well, it depends on how you store it! Store it in an airtight container at room temperature for up to 2 days for optimal freshness and flavor. If you want it to last longer, pop it in the fridge for up to a week.

Can I reheat the bread?

Absolutely! If you want to enjoy your leftover bread warm, slice it and pop it in the toaster or microwave. Just wrap it in damp paper towels to prevent it from getting dry and chewy.

What are some creative ways to use up leftover Zucchini Bread?

Leftover bread doesn’t have to be boring! You can transform it into delicious French toast, crumble it up, use it as a topping for yogurt or ice cream, or even make a savory bread pudding. Get creative and have fun!

Print off our recipe here

Yield: 2 loaves

Summer Zucchini Bread

summer zucchini bread

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! 

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes


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


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 482Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 74mgSodium: 220mgCarbohydrates: 72gFiber: 2gSugar: 41gProtein: 7g

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