The Ultimate Zucchini Squash Bread

By Sarah
September 13, 2021

This zucchini squash bread is super easy to make. The zucchini squash bread batter comes together in less than 10 minutes, and it is moist and so darn delicious. Best of all, this is the perfect way to hide vegetables in your meal if your little ones despise vegetables.

Moreover, you can easily double or even triple this recipe or make zucchini squash bread muffins. In addition to this, you can also freeze your leftover zucchini squash bread and have it for a snack, breakfast, or dessert later. 

What Is Zucchni

Though zucchini is prepared as a vegetable, it is actually a fruit. Zucchini, scientifically known as Cucurbita pepo belongs to the Cucurbitaceae plant family. Additionally, it is related to cucumbers, melons, and gourds.

Zucchini descends from a closely related vegetable indigenous to Mexico and the northern regions of South America thousands of years ago. Squash, corn, and beans were among the major foods natives consumed. In fact, the word squash is derived from the Narragansett word askutasquash, which translates to eaten raw or uncooked.

In contrast, modern squash was produced in Italy, the home of Italian squash. European colonizers took squash back to their country from America and began producing the squash we all know and love today. In fact, the term zucchini is the plural version of the Italian zucchino, which translates to a small gourd.

As stated above, zucchini is harvested before it matures into a fruit; therefore, it is classified as a variety of summer squash. Its color can range from rich emerald green to a yellowish tint.

In addition to this, the entire zucchini, including the skin, seeds, and flesh, is edible. They are also loaded with phytonutrients. Zucchini has a relatively mild taste with a small hint of sweetness.

It is the perfect blank canvas as it absorbs the flavors of the dish it’s used to prepare. For example, if you saute zucchini with garlic and herbs, it takes on a savory flavor. On the other hand, if you shred zucchini and add it to muffins or quickbread, it adds a sweet flavor to baked goods.

Where Did Zucchini Bread Originate 

The origin of zucchini bread seems to originate in America sometime during the 18th-19th century. During the late 18th century, North Americans used pearl ash as a leavening agent for quick breads such as zucchini bread.

Housewives discovered that pearlash could be used as a leavening agent. Pearl ash is a potassium carbonate that is the forerunner to baking powder. In its raw state, potash from wood ashes was considered impure, but when partially purified, it was converted into pearlash.


When You Grate Zucchini For Zucchini Squash Bread Do You Peel It First

It is only natural to assume you have to peel zucchini for zucchini bread. After all, we peel carrots, sweet potatoes, and so many other foods before using them.

However, there is no need to peel zucchini for bread. The shredded zucchini is small enough will melt into the batter without adding too much moisture to the bread. 

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Health Benefits Of Zucchini 

Zucchini or summer squash has several beneficial micronutrients like minerals, carotenoids, vitamin C, and phenolic compounds. Moreover, one medium, zucchini, contains about 33 calories with its nutritional profile containing 6.1 grams of carbohydrates, 2.37 grams of protein, and 2 grams of fiber.

Furthermore, squash can be traced back to traditional folk medicine because of its antioxidant/anti-radical, anti-carcinogenic, anti-inflammatory, antiviral, antimicrobial, and analgesic activities. Zucchini was most often used to treat colds or relieve aches.

In addition to this, zucchini is also a rich source of folic acid, lutein, manganese, vitamin A and the minerals beta-carotene and zeaxanthin. Its antioxidant and anti-inflammatory phytonutrient properties help eliminate free radicals and excess inflammation in the body.

Zucchini is an excellent low-fat, low-sodium option. Nevertheless, it is an excellent source of but high in fiber and potassium, which supports healthy blood circulation. In combination with high potassium, low sodium help to support healthy blood pressure.

On the other hand, fiber such as polysaccharides found in zucchini can decrease cholesterol levels. In addition to this, zucchini is thought to have enzymatic and non-enzymatic antioxidant activities that protect against the accumulation of reactive oxygen species (ROS) in cells. 

Gluten-Free Sugar-Free Zucchini Squash Bread

Recipe by SarahCourse: Bread, Gluten-Free, RecipesCuisine: gluten-freeDifficulty: Easy


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Made with fresh zucchini and squash, this zucchini squash bread is moist and flavorful. Best of all, the quick bread batter comes together in less than 10 minutes, and it’s gluten-free and sugar-free.


  • 1 cup grated zucchini

  • 1 cup grated squash

  • 2 cups gluten-free all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 3/4 teaspoon salt

  • 2 large eggs

  • 2/3 cups +2 tablespoons stevia

  • 1/4 cup coconut oil

  • 1/4 cup evaporated milk

  • 1 tsp vanilla extract


  • Program your oven to 350°F, then grease an 8 by 4-inch loaf pan with non-stick spray and line it in with parchment paper.
  • Whisk the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  • Whisk the eggs, stevia, coconut oil, evaporated milk, and vanilla extract in a separate bowl.
  • Combine the gluten-free all-purpose flour mixture with the egg and stevia mixture until combined, then fold in the zucchini and squash and stir to combine.
  • Pour the zucchini squash bread batter into the prepared pan and spread it into an even layer.
  • Bake the zucchini squash bread for 50-60 minutes until a skewer inserted into the center of the bread comes out clean.
  • Let the zucchini squash bread cool in the pan for 5-10 minutes, then place it on a wire rack to cool completely.
  • Serve and enjoy!

Recipe Video


  • You can use storebought gluten-free flour or you can use my gluten-free all-purpose flour recipe
  • NUTRITION INFO: Calories: 162 | Carbohydrates: 19.8g |Protein: 4.5g | Fat: 7.4g | Saturated Fat: 5.4g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 136mg | Sugar: 1.2g | Vitamin D: 0mg | Calcium: 51mg | Iron: 0mg
  • NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on should only be used as a general guideline.
  • Protected by Copyscape Please do not copy this recipe without my permission.
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  1. certainly like your website but you need to check the spelling on several of your posts. Several of them are rife with spelling problems and I find it very bothersome to tell the truth nevertheless I will certainly come back again.

    1. Sarah Author says:

      Hi, Fashion Styles,
      Thanks for your feedback, I will definitely review all of my posts and make the necessary corrections. Have a great day

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