Bread Machine Zucchini Bread

This Bread Machine Zucchini Bread recipe is the answer to the busy bread fiend’s dreams. It is the kind of thing that makes you want to pat yourself on the back while eating a second slice, and tell your partner “SEE, the bread machine is not JUST taking up counter space….”

It’s tender, just sweet enough, and comes together with almost zero effort. You get homemade zucchini bread without the mixing, babysitting the oven, or multi-bowl clean up. Magic.

This is a great recipe to use up surplus zucchini from the garden or when you just don’t have time to mix a dough and clean a bunch of bowls. 

For more delicious zucchini recipes, try these Air Fried Zucchini French Fries, Stuffed Zucchini Boats, or Hidden Veggie Zucchini Muffins. 

For more sweet bread recipes, try this delicious Vegan Banana Bread or Vegan Pumpkin Bread. 

Why You’ll Love This Recipe

• Simple ingredients – This recipe is made with basic pantry staples. You should be able to find everything you need at your local grocery store. 
• One bowl, no stress – Just toss everything in the bread machine and set it. It doesn’t get much easier. 
• Soft and flavorful – Thanks to fresh zucchini and warm spices, this flavorful bread is perfectly moist and delicious. 
• Allergy-friendly – This bread is dairy-free, egg-free, nut-free, and easy to make gluten-free too!

Ingredients

• Neutral oil – Canola oil, avocado oil, or vegetable oil are good options. You can use melted coconut oil or melted vegan butter if you prefer. An oil like olive oil will add a distinct flavor that may change the overall flavor of the bread, so avoid strong-flavored oils. 
• Shredded zucchini – Use fresh zucchini, ideally from young small zucchinis with more tender flesh and skin. Do not squeeze any moisture from the zucchini or the bread will be too dry.
• Flaxseed – Mix ground flaxseed with warm water and let it sit to make flax eggs.
• Cane sugar* – Adds sweetness and structure. You can swap with brown sugar for a deeper flavor. You can use granulated white sugar, just make sure to select a vegan variety (see notes).
• Flour – All-purpose flour works best here, but you can sub part with whole wheat flour if preferred. You can also swap for 1:1 gluten-free baking flour. 
• Cinnamon – Adds the warm, classic zucchini bread favor. Feel free to add ground cloves, nutmeg or allspice for more Fall-inspired flavors. 
• Baking essentials – Salt , vanilla extract, baking powder, and baking soda.
• Optional mix-ins: Consider extra ingredients like chopped walnuts, mini chocolate chips or pumpkin seeds. Make sure to add any mix ins as the last ingredient, on top of the layers.
  

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Bread maker – I used the Cuisinart 2lb bread maker. Any bread maker that can hold a 1 1/2lb loaf or larger should work. Make sure to read the bread machine manual to determine which settings are best for quick breads. 
• Grater – You can use either the small or large holes of a box grater.
• Oven mitts
• Wire cooling rack (optional)

How to Make

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

First, determine the correct setting for your bread machine for quick breads. My machine (Cuisinart 2lb Compact Bread Machine) uses the ‘Cake’ cycle and takes about 1 hour and 45 minutes. This recipe makes a 1 1/2 lb loaf. The setting name will for different bread machine models, but it may also be called “Quick Bread”.

If the pan in your bread machine is not non-stick, spray the sides of the bread pan with cooking oil before adding any ingredients. 

Place ingredients into the pan of your your bread machine in the order they are listed. Liquid ingredients and wet ingredients go first, followed by dry ingredients, ending with leavening agents. If you are adding mix-ins like nuts or chocolate chips, add those last. 

Set your bread machine to the correct setting for a 1 1/2 lb loaf quick bread. Press start and let the bread machine mix and do it’s thing!

Once finished, remove the pan from the bread machine (using oven mitts), then let the loaf cool in the pan for about 10 minutes. Transfer the bread to a wire rack or plate to let cool another 10 minutes, slice, and serve. 

That’s it. Homemade zucchini bread without the work. Enjoy!

Variations

• Add chocolate chips or walnuts to the batter for extra texture and flavor.
• Swap zucchini for grated summer squash for a twist on this recipe
• Add a teaspoon ground nutmeg, allspice, or cloves to add more spice to this delicious zucchini bread.
• Add up to 2 tbsp cocoa powder on top of the leavening agents for a chocolate zucchini bread.
• Top with vegan cream cheese frosting for an indulgent treat. 

How to Store

• Room temperature – Keep your loaf in an airtight container at room temperature for up to 3 days. You can also wrap a fully cooled loaf in plastic wrap or aluminum foil for room temperature storage. 
• Fridge – For longer storage, refrigerate up to a week.
• Freezer – Freeze slices individually. Toast from frozen for peak texture.

More Tips

• Not Vegan? Swap the 2 flax eggs for 2 chicken eggs and follow instructions exactly the same. Use melted dairy butter instead of oil.
• Gluten-Free? Swap for 1:1 gluten-free baking flour instead. 
• If using brown sugar, pack it into the measuring cup.
• Let the loaf cool before slicing to keep it from crumbling.
• If the pan in your bread machine is not non-stick, spray the sides of the bread pan with cooking oil before adding any ingredients. 

FAQ