Breakfast Zucchini Bread
If you’re looking for a delicious way to use up fresh zucchini, this breakfast zucchini bread is one of my favorites. It’s hearty, lightly sweetened, and easy to customize with your favorite mix-ins.
Made with whole wheat flour, oats, Greek yogurt, and an optional mix of nuts and seeds, this hearty loaf is perfect for busy mornings. Chocolate chips make it feel like a treat, while the whole grains and seeds make it satisfying enough for breakfast.
I love keeping a loaf in the freezer for an easy make-ahead breakfast. Most mornings, I pair a slice with eggs and fresh fruit for a simple breakfast that keeps me full all morning.
If you’re looking for a wholesome, freezer-friendly breakfast, give this recipe a try!
Why you’ll love this breakfast zucchini bread
- High in fiber without tasting like it — about 6g per slice
- A delicious way to use fresh summer zucchini
- Freezer-friendly for meal prep
- Moist and tender thanks to Greek yogurt
- Lightly sweetened, not overly sweet
- Easy to customize with your favorite mix-ins
- Perfect for busy mornings
What you’ll need to make this loaf
Ingredients
- Whole wheat flour
- Oat flour (I typically blend rolled oats to make oat flour)
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Ground flaxseed
- Chia seeds
- Eggs
- Plain Greek yogurt
- Brown sugar
- Granulated sugar
- Butter
- Vanilla extract
- Zucchini
- Chocolate chips (I prefer mini chocolate chips)
Optional add-ins
I usually add all of these, but feel free to use whatever you have on hand:
- Hemp seeds
- Pumpkin seeds
- Chopped walnuts
Tools
- 9×5 loaf pan
- Two mixing bowls
- Measuring cups + spoons
- Whisk
- Silicone spatula
How to make breakfast zucchini bread
Preheat the oven to 350°F. Grease or line a 9×5 loaf pan. In a large bowl, whisk together the whole wheat flour, oat flour, baking soda, baking powder, cinnamon, salt, flaxseed, and chia seeds.
In a separate bowl, whisk together the eggs, Greek yogurt, brown sugar, granulated sugar, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini, chocolate chips, and any optional add-ins you are using.
Transfer the batter to the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Tips for success
- For the best texture, use freshly shredded zucchini and don’t squeeze all the moisture out of it.
- Stir the batter until just combined.
- If the batter seems unusually thick, add 1–2 tablespoons of milk.
- Allow the loaf to cool completely before slicing.
What to serve with breakfast zucchini bread
This loaf is delicious on its own, but I typically serve it as part of a balanced breakfast. Some of my favorite pairings include:
- Eggs — scrambled, fried or hard-boiled
- Greek yogurt or cottage cheese
- Fresh seasonal fruit
My go-to breakfast is a slice of zucchini bread with two eggs and some seasonal fruit.
How to store zucchini bread
Store the loaf covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. This recipe also freezes well.
To freeze the whole loaf
Allow the bread to cool completely. Wrap tightly in plastic wrap and then place in a freezer bag or wrap in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
To freeze individual slices
Allow the bread to cool completely and slice. Place parchment paper between slices and store in a freezer-safe container or freezer bag. Remove individual slices as needed and thaw at room temperature or warm gently in the microwave.
Nutrition information (approximate per slice)
Based on 8 slices and including walnuts, hemp seeds, and pumpkin seeds:
- Carbohydrates: 44g
- Protein: 11g
- Fat: 23g
- Fiber: 6g
- Iron: 2mg
Frequently asked questions
Do I need to peel the zucchini?
No. The peel softens as the bread bakes and adds color to the loaf.
Can I make zucchini bread ahead of time?
Yes. This recipe stores well and freezes beautifully, making it perfect for meal prep.
Can I freeze zucchini bread?
Absolutely. You can freeze either the entire loaf or individual slices for up to 3 months.
Can I leave out the walnuts or seeds?
Yes. The walnuts, hemp seeds, and pumpkin seeds are optional and can be adjusted based on what you have on hand.
Is this zucchini bread sweet?
No. This loaf is lightly sweetened and is more of a breakfast bread than a dessert.
More make-ahead breakfasts for busy weeks
Looking for more make-ahead breakfasts? See some of my go-to recipes for smoother mornings.
Breakfast Zucchini Bread
Equipment
- 9×5 loaf pan
- Large mixing bowl
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- Silicone spatula
Ingredients
- 1 cup whole wheat flour
- ¾ cup oat flour I typically blend rolled oats
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 3 tbsp ground flaxseed
- 2 tbsp chia seeds
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup (½ stick) butter melted
- 1 tsp vanilla extract
- 1 cup shredded zucchini (about 1 medium) squeezed to remove excess liquid
- ½ cup chocolate chips I prefer mini chocolate chips
Optional add-ins
- 3 tbsp hemp seeds
- ¼ cup pumpkin seeds
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease or line a 9×5 loaf pan.
- In a large bowl, whisk together the whole wheat flour, oat flour, baking soda, baking powder, cinnamon, salt, ground flaxseed, and chia seeds.
- In a separate bowl, whisk together the eggs, Greek yogurt, brown sugar, granulated sugar, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini, chocolate chips, and any optional add-ins you are using.
- Transfer the batter to the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
