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summer zucchini bread

Summer Zucchini Bread

Dena Gershkovich
Take advantage of summer squash with this Summer Zucchini Bread recipe. If you want to make these as muffins, bake for 20 to 30 minutes.
Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, Brunch, Dessert
Servings 1 loaf or 12 muffins


  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ½ cup butter, softened (1 stick)
  • 2 tablespoons milk or almond milk
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • cup white whole wheat flour
  • 2 medium zucchini, unpeeled and shredded (2 to 2½ cups)
  • cup dark chocolate chips (optional)


  • Preheat oven to 350 F. Line a loaf pan with parchment paper.
  • In a large mixing bowl, beat syrup, brown sugar, butter, milk and vanilla well. Add eggs and beat.
  • In a separate medium mixing bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg and flour well with a wooden spoon.
  • Add the flour mixture to the wet mixture in two additions. Mix well between each addition.
  • Grate zucchini into bowl. Mix well.
  • Pour batter into loaf pan. Top with chocolate chips if desired. Bake for about an hour, checking every 5 minutes at the 45-minute mark. Bread is ready when toothpick comes out clean and top of bread appears light brown and crispy. Top of bread may crack when ready.
  • Slice bread and enjoy with almond butter for a light breakfast or nighttime snack!


This recipe was inspired by KING ARTHUR FLOUR, though I changed it quite a bit. 
Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!
Keyword summer zucchini bread