20+ Breads & Cakes To Bake Up That Bounty Of Zucchini!

Zucchini fresh from the garden is bountiful this time of year and making batches of bread and/or baking cakes are a favorite way to use up the harvest. It freezes well, usually only requires basic ingredients and turns out a dense, moist product.

You can enjoy it with afternoon coffee or slice it up for dessert for a satisfying treat.

This Hit List is a collection I’ve handpicked from around the net and features many different ways you can make it including Traditional/Basic, Chocolate, Pineapple, Spiced and a few healthy versions too (including whole wheat flour). Descriptions are quotes from the sites.

Bread/Loaves

  1. Special: Yields two 1 pound loaves. I knew I was onto something delicious as I folded the last few ingredients into my batter this afternoon. Sometimes you just know. The thick and creamy batter was flecked with hundreds of green-lined strands of shredded zucchini nestled alongside the occasional flare of yellow lemon zest. From 101 Cookbooks.
  2. Basic: You will get 6 mini loaves from this recipe. I use foil pans to make the mini loaves. I like the size because it also freezes well and is the perfect size to share with friends. From Hoosier Homemade.
  3. With Cream Cheese Frosting: Includes freshly grated apple, along with oil, give the loaf a wonderfully moist texture. Add to that chopped nuts, coconut (either sweetened or unsweetened), ground cinnamon and nutmeg, and you know why this quick bread has stood the test of time. From Joy Of Baking.
  4. Chocolate: A new take on a favorite veggie dessert–this one includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free. Found at Eating Well.
  5. Chocolate with Cherries: Includes plain yogurt, eggs or an equivalent egg substitute, chocolate chips and a half cup of sweet dark fresh cherries. From Feeding My Enthusiasms.
  6. Chocolate Chip: (yields 2) Orange zest, semisweet chocolate chips, chopped pecans. From Paula Deen.
  7. Whole Wheat Flour: Applesauce, mini chocolate chips, both white and whole wheat flour. From Home Joys.
  8. Pineapple: A can of crushed pineapple (drained), chopped nuts, raisins, vegetable oil. Found at Taste Of Home.
  9. Lightened Up: Promises to have a crunchy crust, has unsweetened applesauce, canola oil, unsweetened crushed pineapple (drained) and chopped walnuts. From Taste Of Home.
  10. Gluten Free: Nice and dense, includes brown sugar, tapioca, white rice and sorghum flours, arrowroot powder, xantham gum and unsweetened applesauce. From Jenn Cuisine.
  11. Fat Free: (incorporates whole wheat flour or spelt) Can also be used to make muffins. From Happy Herbivore.
  12. Lemon: Grated lemon zest, fresh lemon juice, unsalted butter, grated nutmeg. From The Spiced Life.
  13. Spice: Ground cinnamon, nutmeg, ginger, cloves. From Martha Stewart.
  14. Cheddar: Shredded sharp Cheddar, scallions, fresh parsley, fresh dill, buttermilk. Found at Honey & Jam.
  15. Cranberry Coconut: This is really tasty. I am not a huge fan of traditional plain loaves, though my husband really likes them. I need more to flavor them up, and the coconut and cranberries really added not only flavor, but a great texture to the loaves. From The Kitchen Magpie.

Cakes

I remember the first time I was offered a slice of chocolate zucchini cake (years ago) and thinking “this has to be a joke”–but after that first (tentative) bite, I was hooked! Zucchini provides a rich moistness that bakers can’t resist and I encourage you to try it if you haven’t already. Here’s a collection of nearly a dozen recipes I’ve found online–each one sounds so delicious! If you grow this vegetable in your garden, you’ll know that it gives and gives and gives some more…I’m sure you’ll have lots on hand to give each recipe a try ;). Enjoy!

*Note: Descriptions below are quotes from the sources

  1. Lemon Pound: Now I got 2/3 of the way into making this and realized that I HAD NO LEMONS in the house so I substituted limes – I think it worked out very well. Found at Cook. Craft. Enjoy.
  2. Double Chocolate with Cream Cheese Frosting: The orange juice and zest in the cream cheese frosting is a nice note against the chocolate -I think. You won’t even know the zucchini is in the cake once it’s baked- it just makes a nice, dark, moist. Found at The Feast Within.
  3. Cinnamon: This one is a family favorite. My mom and grandma used to make this and it brings back sweet memories of enjoying slices on the deck together. From Finding Joy In My Kitchen.
  4. Chocolate Chip: This is my sister Beah’s recipe, and it’s the best. She gave the recipe to me once, years ago, but of course like the moronic little sister that I am, I lost it. She was nice enough to offer me a new copy, though, so I was able to whip this up just in time for her birthday. From Cast Sugar.
  5. Whole Wheat: This was maybe my favorite of all the experiments. It was really, really good (and by was, I mean that every last piece is gone). Of course I happen to think cream cheese frosting makes everything good! Found at Heavenly Homemakers.
  6. Bars/Cake: Now the recipe calls for cooking this in a sheet cake pan. I cooked it in a 9 x 13 dish and cooked 15 minutes longer. I’m sure this would work if you substituted carrots for this. Found at Real Mom Kitchen.
  7. Tip: Freeze this season’s bounty and you’ll have enough zucchini on hand all year long to bake your favorite treats.

Print Print    Email Email

What Readers Are Saying: 4 Comments
  1. Nikki says:

    Thanks for all the great recipes! I had just turned the computer on to search for a zucchini bread recipe and something led me to my email. Thanks again!

  2. Gina says:

    What a great list! Your site is such a wonderful resource! I turn to it often! Thanks for including one of my recipes! My fridge is still full of zucchini – and now you’ve given me some new variations to try!

    Thanks! Gina at Home Joys

  3. Jenny Bakes says:

    I looove Zucchini bread and can’t wait to try some of these recipes! Thanks for getting this list together!!

  4. Anna says:

    Earlier this week I baked the lemon zucchini bread from recipe #17 and we quite enjoyed it. Next one I’d like to try is the low fat version found in #12. Thanks for listing so many different ways to make zucchini bread, my family loves it and it’s an excellent way to use up all that zucchini from the garden!


*Comments Are Moderated