This might sound crazy, but it\u2019s true. My first experience with zucchini bread was the FIRST time I actually enjoyed eating a vegetable. I was probably seven or eight years old and this loaf was so good, it\u2019s been committed to my memory ever since. This easy zucchini bread is straightforward, easy to make, and absolutely delicious. I hope you enjoy it for breakfast, as a snack, or even as an after-dinner treat! (Or before dinner. Because there are no rules once you\u2019re an adult, right? You can eat what you want, when you feel like you want it.)<\/p>\n
Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more.\u00a0Start a free trial today!<\/a><\/strong><\/p>\n I tested this recipe several times and I\u2019m going to say right now, there are only a few specific ingredients you can change and still be guaranteed you\u2019ll bake an amazing loaf of zucchini bread.<\/p>\n If you\u2019re looking for different ways to easily grate your zucchini, check out this article.<\/a><\/p>\n Love zucchini bread but want something smaller and more portable? Or maybe you don\u2019t have a bread pan? Turn this easy zucchini bread into muffins! You can totally use this batter in a muffin tin. Just make sure to check on them at 30 to 35 minutes instead of 50 minutes in the oven. <\/p>\n This recipe also doubles well. <\/p>\n Zucchini bread goes well with a lot of flavors. It\u2019s subtly sweet and takes well to a lot of different ingredients. Just keep the amount to 1\/2 to 1 cup. <\/p>\n I added chocolate chips to my zucchini loaf, but you can use raisins or dried cranberries. Mini chocolate chips are especially fun and distribute well throughout the batter. <\/p>\n Add in chopped walnuts, pecans, almonds, or cashews\u2013all taste great. (I have a preference for walnuts, though!<\/p>\n You could also add in 1\/4 cup or so of shredded unsweetened dried coconut for a different flavor profile and vibe. <\/p>\n I also sometimes like to add some lemon zest or orange zest to this loaf. It really brightens up the flavors; lemon is especially good.<\/p>\n Related: 18 Quick and Easy Snack Ideas for Kids<\/a><\/strong><\/p>\n You\u2019d be surprised as to how easy this is. Replace 1\/2 to 3\/4 of the shredded zucchini with 1\/2 a cup of shredded carrots. Delicious! It may not be quite as moist as the zucchini bread but it will still taste great.<\/p>\n This recipe calls for one egg, so you\u2019ll need to replace it with one flax or chia egg. Making a chia or flax egg is really easy; instructions for how to do this can be found below the recipe! <\/p>\n Regarding the butter? You can swap that out for vegan butter, melted coconut oil, or canola oil.<\/p>\n Related: How To Meal Prep For Two<\/a><\/strong><\/p>\n Gluten free baking can be tricky because gluten helps baked goods rise. Full disclosure: I didn\u2019t test this with all-purpose GF flour BUT here\u2019s a recipe that\u2019s simple and similar to mine.<\/a> <\/p>\n When making GF zucchini bread and looking around for recipes, expect to have to use xanthan gum or a GF flour blend that already has xanthan gum in it, such as the Bob\u2019s Red Mill baking blend. Look for the 1-to-1 all-purpose blend for gluten-free baking. It comes in a blue bag and ready to go, xanthan gum included.<\/p>\n Note that many GF zucchini bread recipes called for more eggs and lemon juice, but this one doesn\u2019t.<\/p>\n You can replace the butter in this recipe with the same amount of coconut oil or canola oil. Note that some zucchini bread recipes call for yogurt or applesauce to make them oil-free, but I didn\u2019t test it to see what would happen, so I\u2019m not 100% sure if the ratio would work.<\/p>\n Pro tip:<\/strong> Don\u2019t skip that nutmeg. It may seem weird, but it is SO GOOD in this bread.<\/p>\n Related: Breakfast Ideas: Our Master List of Go-To Meals<\/a><\/strong><\/p>\n This zucchini bread can last in the fridge for up to a week and on the counter for up to 4-5 days, covered in an airtight container! It\u2019s totally freezer friendly, too; just make sure to slice it before you freeze it! Wrap each slice individually so you can easily defrost and reheat. You can eat it cold, room temp, toasted, or slightly warmed up in the microwave.<\/p>\n Happy prepping!<\/p>\n Find our full list of baked goods here<\/a><\/p>\n Author: <\/span>Workweek Lunch<\/span><\/p>\n![\"easy](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2022\/02\/zucchini-bread-12.jpg\")
<\/figure>\n<\/div>\nHow to make adaptations to this recipe <\/h2>\n
How to customize this easy zucchini bread<\/h2>\n
How to turn this into zucchini carrot bread<\/h2>\n
![\"easy](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2022\/02\/zucchini-bread-7.jpg\")
<\/figure>\nHow to make this recipe vegan<\/h2>\n
How to make gluten-free zucchini bread<\/h2>\n
A word about the fats in this recipe<\/h2>\n
![\"easy](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2022\/02\/zucchini-bread-11.jpg\")
<\/figure>\n<\/div>\nHow to store and reheat easy zucchini bread<\/h2>\n
Don\u2019t forget to try our other delicious baked goods!<\/h2>\n
![\"\"](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2022\/02\/zucchini-bread-12-300x300.jpg\")
<\/div>\n<\/div>\nEasy Zucchini Bread With Chocolate Chips<\/h2>\n