Shredded zucchini keeps this coffee zucchini bread tender while brewed coffee adds cozy, roasted depth. Optional nuts, raisins, or seeds welcome.
Move over banana bread—there’s a new loaf in town. This coffee-infused zucchini bread is moist, just sweet enough, and endlessly snackable. Enjoy it warm, or toast slices and finish with cinnamon butter.
Why You’ll Love It
- Moist, never heavy: zucchini keeps the crumb tender.
- Balanced flavor: brewed coffee adds subtle roasted notes.
- Flexible add-ins: walnuts, pecans, raisins, seeds, or chocolate chips.
- Great for prep: slices freeze well for quick breakfasts.
Ingredients
- 1½ cups shredded zucchini (lightly blotted)
- ½ cup brewed coffee, cooled
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 cups flour (all-purpose or a whole-wheat blend)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional but recommended)
- ½ cup add-ins (nuts, raisins, seeds, or chocolate chips) + ¼ cup for topping
How to Make Coffee Zucchini Bread
- Prep. Heat oven to 350°F (175°C). Grease an 8×5-inch loaf pan (don’t use smaller). Line with parchment for easy lift.
- Shred zucchini. Grate and lightly blot with a paper towel; set aside.
- Dry mix. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Wet mix. In another bowl, whisk coffee, eggs, melted butter, brown sugar, maple syrup, and vanilla until smooth.
- Combine. Stir wet into dry just until no dry pockets remain. Fold in zucchini and ½ cup add-ins.
- Bake. Spread batter in pan, smooth top, and sprinkle remaining ¼ cup add-ins. Bake 55–60 minutes, until a toothpick comes out with a few moist crumbs.
- Cool. Rest in pan 5 minutes, then transfer to a rack. Cool at least 30 minutes before slicing.
- Serve. Toast slices and slather with softened cinnamon butter, if desired.
Pan note: A larger pan works (reduce bake time slightly), but don’t go smaller.
Variations
- Mocha twist: fold in chocolate chips.
- Nutty loaf: walnuts or pecans for crunch.
- Lighter swap: use coconut oil for butter; honey for maple.
- Extra spice: add a pinch of nutmeg or cloves.
FAQ
Does it taste like zucchini?
No—the zucchini adds moisture and tender texture more than flavor.
What does coffee add?
Subtle roasted depth that balances sweetness and spice.
Can I freeze it?
Yes. Slice, wrap, and freeze up to 3 months. Toast from frozen.
Printable Recipe Card
Prefer a clean, scannable version with exact amounts? Use the card below.
