Homemade Zucchini Bread (with Fresh Milled Flour or All-Purpose)

If your garden zucchini got a little too big (we’ve all been there), this is the perfect way to use it up. This simple, one-bowl zucchini bread recipe is moist, forgiving, and mom-tested with fresh milled flour—but you can absolutely use all-purpose too.

No banana? No problem. This is my go-to “use what you have” quick bread for when the bananas are gone but the kids are asking for something warm and chocolatey.

Jump to Recipe

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The Story Behind This Zucchini Bread Recipe

This recipe was born out of real life. One day, I wanted to make banana bread, but we were out of bananas… and had a giant zucchini sitting on the counter from the garden.

Instead of scrapping the plan, I swapped 2 cups of shredded zucchini for the bananas in my usual banana bread recipe—and it worked beautifully. It became an instant favorite. Now my kids ask for this whenever we find a zucchini that’s gone rogue in the garden.

It’s the kind of recipe that fits our “from-scratch, not stressed” rhythm. One bowl, no fuss, endlessly adaptable.

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Zucchini Bread Ingredients

• 1.5 cups finely shredded zucchini
  (If the seeds are large, scoop them out first)
• 1/3 cup butter, melted
• 1/2 cup sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• Salt, to taste
• 1½ cups fresh milled flour (or all-purpose flour)
• ½ cup chocolate chips

Optional swaps:

• Sub half the butter for applesauce
• Use white sugar, brown sugar, or a mix
• Add cinnamon, nutmeg, or chopped nuts if you’d like

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How to Make Homemade Zucchini Bread (Step-by-Step)

1. Preheat your oven to 350°F.
2. Shred zucchini and add to a large mixing bowl.
3. Add sugar, egg, vanilla, baking soda, salt, and flour. Mix until just combined.
4. Let the batter rest for 15 minutes so the flour fully hydrates (especially important with fresh milled flour).
5. Fold in the chocolate chips gently—don’t overmix.
6. Pour into a greased loaf pan and top with a few extra chocolate chips.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool completely before slicing.

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Muffins + Mini Loaf Instructions

This recipe also works wonderfully as muffins or mini loaves—perfect for lunchboxes or freezer snacks!

• Mini loaves: Fill tins ⅔ full and bake for about 20 minutes
• Muffins: Use a cookie scoop to portion batter evenly into lined muffin tins. Bake for 18–22 minutes

💡 Pro tip: Out of muffin tins? Use regular canning rings to hold cupcake liners on a baking sheet!

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Why Is My Zucchini Bread Dry?

Here’s what might be going wrong:

• Too much flour: Weigh your flour or use the spoon-and-level method
• Overbaking: Check your oven temp with a thermometer
• Not letting the batter rest: Especially with whole grain flour, this step helps lock in moisture
• Too little zucchini: Be generous with the 2 cups—don’t press out all the moisture!

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How Long Does Zucchini Bread Last?

• Room temp: 2 days (wrapped tightly)
• Fridge: 5–6 days in an airtight container
• Freezer: Up to 3 months
  Tip: Slice before freezing so you can grab one at a time.

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Favorite Tools for Baking

I love using:

• Mini Loaf Pans – so sturdy and easy to clean
• Cookie scoop – makes portioning muffins so much easier
• Fresh milled flour – but all-purpose works beautifully too!

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A Word of Encouragement for the Tired Momma 💛

If you’re overwhelmed and feel like baking is just one more thing… I hear you.
This recipe is here when you need something simple, comforting, and homemade—without the stress. Even if dinner was cereal and the laundry isn’t folded, baking a loaf of zucchini bread still counts as loving your people well.

You’re not behind. You’re doing holy work—one warm slice at a time.

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Want Dinner to Feel Just as Simple?

If this recipe brought you a little peace in the kitchen, I’d love to invite you to check out my
✨ What’s For Dinner? Solved Toolkit ✨

It’s full of:

• No-fuss dinner rhythms
• Emergency meal ideas
• Printables and guides to make meal planning feel lighter

You don’t have to do it all. Just start where you are. 💛