14 Ingredients To Upgrade Your Zucchini Bread

As a plant-based recipe designer and chef, I'm always looking for ways to sneak more fruits and veggies into recipes. Luckily, there are endless ways to hide veggies in your everyday meals — carrots in cake, spinach in smoothies, or butternut squash in pasta sauce to name a few. But, perhaps the most classic and mouthwatering sneaky veggie dish is zucchini bread. And the best part is that zucchini isn't making an appearance just because it's healthy; it plays a much bigger role. 

The vegetable is extremely water-dense with a mild and sweet flavor. Baking it right into your bread ensures moisture retention, which creates a wonderful, dense texture. The zucchini must be shredded raw or blended up in your food processor for the most moist zucchini bread. Besides the main component, other ingredients can upgrade your zucchini bread.

When buying zucchini squash for a sweet bread, be sure to select the smallest-sized produce. While it might be impressive to grow a large veggie in your garden, the smaller ones are jam-packed with flavor and are generally much more delicate and sweet. A typical zucchini bread recipe generally calls for sugar, flour, eggs, zucchini, vanilla, a leavening agent, cinnamon, and oil. Let's see what else can make zucchini bread sing.

Although raisins are often associated with being a backup actor to chocolate chips, they really are packed with sweetness. There are 98 grams of sugar in one packed cup of raisins, while a cup of dark chocolate chips contains just 80 grams of sugar on average. Even so, raisins are the healthier option as they are a whole food with fiber, which slows and regulates those sugars through the bloodstream, preventing spikes and crashes. These small bursts of sweetness are tangy, layered with flavor, and chewy. They create a diversity of texture, which can add some variety to an otherwise monotonous bread.

Raisins also retain moisture and can be soaked in just about anything. Experiment by soaking them in bourbon, Earl Grey tea, juices such as orange, grape, pineapple, or lemon, or just about any liquid that you think might pair well with the sweet bread. The raisins will balloon up with the liquid and create pockets of juicy flavor. Alternatively, if you're looking for a more consistent texture in your bread, blend the raisins in a food processor with the zucchini or a little water. This will create a raisin paste that adds depth and also sweetness to your recipe. There are endless ways to use raisins in your cooking, but when it comes to zucchini bread, it's worth taking time to add an extra ingredient.

If you're a vegan, a baker, or enjoy a loaded bowl of oatmeal in the morning, then it's likely you've used flaxseed a time or two. It's not necessarily a common ingredient, but it should be. This seed is a superfood packed with omega-3 fatty acids and fiber, but furthermore, it has a myriad of uses in the kitchen. I like to add flaxseed to anything that I want to make heartier, especially sweets like zucchini bread. Ground flaxseed has a sweet, nutty flavor and can add to the texture of any baked good.

In addition to the health and flavor benefits, ground flaxseed can be used as an egg replacer. Mix one tablespoon of ground flaxseed with three tablespoons of water, leave it to soak, and it will have the same texture and binding abilities as one raw egg. We call these flax eggs but don't worry, even if you want to use eggs, you can still include flaxseed in your zucchini bread recipe. However, it adds moisture and is a great option to help bind gluten-free or vegan zucchini bread recipes.

Stop using white sugar in everything. Yes, it's incredibly sweet and delicate, but there are so many other sweeteners for cooking that have layers of flavor. For zucchini bread, use this as an opportunity to pack in some additional flavor. I do have to disclose that I am from Vermont and might be a little biased. However, I think most folks would agree that the smoky, rich, buttery undertones of maple syrup pair wonderfully with zucchini bread.

For those not from a maple syrup-producing area, or who have never tried it, it's a rich and thick liquid made from reduced tree sap. It differs greatly from "syrup," which can be made from anything from corn syrup to beet sugar. Maple syrup has a woody, smoky, caramel-like flavor and can help to balance the fresh sweetness of the zucchini and the heartiness of the flour. Because maple syrup is a liquid and not a dry ingredient, you may have to balance your liquids and dry mix by increasing your dry ingredients. However, maple syrup will not reduce any further than it already has and can be a great way to add some sticky-sweet moisture to the mix.

If you're unfamiliar with the earthy grain, then it's time you gave it a try. Well, it's technically a seed, but it's mostly used as a grain in pancakes, breads, and baked goods. It's a top-tier flour for anyone who enjoys a hearty, complex flavor, which can enhance zucchini bread. And it's a great choice for those allergic to gluten, as buckwheat doesn't contain any wheat. It's a nutty-tasting flour, ideal for gluten-free recipes, but it can easily make an appearance alongside gluten as well.

There are a few methods you could use to incorporate buckwheat into your zucchini bread recipe to give it that upgrade you desire. The first option is to add it whole. The seeds will cook in the bread and provide a nice chewy texture, which is especially important if you decide to blend the zucchini instead of shredding it. You can also use ground-up buckwheat flour. Find yourself a solid buckwheat zucchini bread recipe, or experiment by swapping out the flour in your favorite recipe. All flours react differently in baking, and you can expect extra density from buckwheat flour zucchini bread.

If you already have one veggie in your sweet bread, why not add another? Actually, plenty of vegetables can happily make their way into baked goods. Have you ever tried a beet chocolate cake? What about sweet potato pie? Carrots are famous for showing up in super sweet cakes, and are beloved by all ages. Luckily, carrots and zucchini play nice flavor-wise and deliver different benefits. While zucchini offers moisture and water density, carrots offer sweetness and a chewy texture. Carrots are incredibly sweet, containing natural sugars but also a myriad of nutrients.

Consider upgrading your zucchini bread by making it a carrot zucchini bread and appealing to both an elevated flavor and texture. Wash, peel, and finely shred those carrots, or even use the food processor to make a carrot paste. Note that this will change the appearance of your bread, as the carrots are much more detectable than the zucchini because of their bright orange appearance. Lean into the carrot cake vibes and drizzle it with some icing or serve it warm with a smear of cream cheese.

I've always been bewildered at the heavy use of granulated cane and beet sugar when there are so many sweeteners out there with a range of flavors — honey, molasses, maple syrup, agave, and of course, fruit. Using fruit to flavor zucchini bread will surely give it that extra boost of unique flavor you're craving. I love using apples in my baking because they are sweet and ultra-tangy as well. There are different ways you could use apples in your zucchini bread, so you can decide to use whichever fits your palette. 

Try applesauce, which can also be used as an egg replacer in vegan and egg-free cooking. There are a million uses for a jar of applesauce; let zucchini bread be one of them. This will give you the sweetest, most mellow flavor. Another option is to grate an apple, much like you did your zucchini, to deliver both texture and flavor. Lastly, you can blend an apple in your blender until it's smooth, similar to a slushy of apple juice. Just be sure that you are noting your dry mix to liquid ratios.

While working as a plant-based, whole-food chef and recipe designer, one of my favorite ways to sweeten baked goods was by using crushed pineapple — one cup has 36 grams of sugar. But what makes it different is its tart and tangy flavor, similar to citrus fruits, but it's balanced by the surge of natural sugars. Pineapple definitely has a presence, so unlike adding applesauce or pear puree, you'll know that pineapple has entered the playing field. Luckily, it complements zucchini bread well.

Does this seem like an oddball ingredient? Just think of pineapple upside-down cake or pineapple carrot cake. It's a similar concept. Depending on how much you want the fruit to shine through, I would recommend limiting it to somewhere between a ¼ cup and a shy cup per loaf. A full cup will send the zucchini into the background, which may be your goal. Because crushed pineapple is rather watery, reduce any other liquid ingredients or boost your dry mix accordingly, especially since you might be adding less granulated sugar. A few small chunks of pineapple can add bursts of sweet liquid, which may be appealing to you as well.

If you enjoy a recipe made with mostly whole foods, then you're going to want to learn more about date syrup, date paste, and date sugar ASAP. All three are generally considered whole foods, and you can easily make date paste at home. To do so, simply soak dates in water until they are soft, pit them, toss them in the food processor or blender, and blend until smooth. Store the paste in your refrigerator, and use it in any sweet capacity. My favorite application is zucchini bread.

Dates have a rich undertone of caramel, molasses, and a vanilla-like sweetness. They are jam-packed with sugar but also with fiber to help balance those glucose spikes. Because you can use syrup, paste, or date sugar, it's much easier to incorporate into recipes without throwing the wet-to-dry ratio out of whack. Hey, maybe you are planning on using sugar and want to boost the sweetness even more. Go for it; just squeeze in some date syrup and enjoy your ultra-delicious dessert. You can even drizzle it on your zucchini bread after it comes out of the oven. Date syrup should be your go-to alternative sweetener, especially when it comes to baked goods like zucchini bread.

Okay, many of you are likely already adding chocolate chips to zucchini bread. And that's a good thing. Few people genuinely don't like chocolate, so it's usually a safe bet. Whenever baking zucchini bread, I spring for dark chocolate and mini chips. Dark chocolate is less sweet and more intense, and the mini chips help to evenly disperse the pockets of sweetness without overpowering each bite.

You could also use cocoa powder to make the entire loaf of zucchini bread chocolatey and delicious. Why not go one step further and use cocoa powder and chocolate chips? Double chocolate is always the right move. Just add a little extra sweetener to help boost the chocolate if you're using an unsweetened cocoa powder. Believe me, zucchini bread was meant to be paired with chocolate, as the density that the veggie brings is no stranger to the world of chocolate baked goods. Your bread will end up tasting like cake, and who says that's a bad thing?

Orange and chocolate go together like peanut butter and jelly. So, if you're the type of baker who adds chocolate chips to your zucchini bread, then consider upgrading the combo to a trio and invite some oranges. The key to adding citrus to just about anything is to always include the zest. The zest is extremely aromatic and has a more concentrated, bitter flavor. You don't need much of it to make an impact, as a small amount can go a long way, especially when it comes to zucchini bread with chocolate chips. 

First, zest your orange before juicing it. You can mix up to a tablespoon of the zest right into your batter or save some to sprinkle on the surface as a garnish. Then, juice your orange and add it to the mix. You can use orange juice and zest in zucchini bread with chocolate chips but also in zucchini bread with cocoa powder. It will give it a more gourmet feel, and it works well for tea and garden parties where citrus rules. Consider slicing a few paper-thin cross-sections of an orange with a sharp knife and setting them on top of your zucchini bread. Let it bake like that for a beautiful, chewy, and tangy topping.

Some folks love cake-like zucchini bread, while others love flaxseed, buckwheat, and all of those more robust, hearty textures and flavors that keep you fuller for longer. It's all about personal preference, and I enjoy the latter. Another ingredient to help ground your zucchini bread is oats. There are several ways to incorporate this ingredient into your zucchini bread, and it all depends on how chunky you want to go. Adding whole oats delivers a chewy texture, while ground oats, also known as oat flour, are more delicate.

Why not both? If you plan on using oat flour as your main flour, then you'll need to be conscious about including extra binders to help hold it all together. Eggs, starches, flaxseed, and mashed banana work well. If you're using whole wheat or white flour, then just swap out a quarter to a half of the flour with oat flour. Alternatively, drop a handful of oats into the mixture or sprinkle some on top of the bread and allow it to toast in the oven while the bread is cooking. I find rolled oats are best for baking.

The appearance of walnuts in brownies evokes two very different reactions, depending on who's gearing up to indulge. As a lover of walnuts, I find that they offer a fatty, crunchy mouthfeel with a slightly bitter flavor to help balance the intensity of the sugars. When it comes to zucchini bread, the same rules apply. Check to be sure you have a nut-positive crowd and that there aren't any nut allergies in the house. If you have the thumbs up, add your chopped walnuts, and be sure to sprinkle some on the top. The walnuts pair beautifully with chocolate chips or raisins, so don't feel like you have to limit other mix-ins.

Alternative nuts to try are slivered almonds or chopped pistachios. Almonds are the most chewy, with walnuts coming in the softest. Pistachios are nice and sweet and add an aesthetic appeal that mostly excites adults. In fact, in any of your sweet breads, try swapping pistachio nuts for walnuts for a sweeter, crunchier, more enjoying experience.

Now, if you're into food experimentation and feel fairly confident in the kitchen, then you might be ready for an ingredient to upgrade your zucchini bread that seems more out of left field. However, seasoned baker veterans might be more familiar with adding this aromatic and intensely floral spice to their sweet treats. Cardamom is one of my absolute favorite spices because it balances botanical, citrus, and peppery notes with a hint of woody freshness reminiscent of mint. Oh yes, it's complex as heck.

Why does it work so well in zucchini bread? Well, firstly, cardamom and vanilla thrive together. Secondly, zucchini bread is fairly mellow, and this allows cardamom to shine. Be sure to add walnuts and raisins because the trio is impressive and borders on gourmet. Enjoy cardamom zucchini bread for breakfast or as a dessert. When buying cardamom, you will notice that it either comes ground or in pods. Freshly grinding a spice yourself is always preferable, but if time is of the essence, then go with the pre-ground option.

As of recently, I've been adding coconut yogurt and coconut sour cream to my pancakes, and let me tell you, it makes an incredible difference. Not only does it add moisture and density, but it also has a tangy zing of flavor. That slightly acidic taste is what's missing from many recipes, especially baked goods, and can help balance the flavors. Like pancakes, zucchini bread derives bonus flavor and benefits from yogurt. Add a scoop of unflavored Greek yogurt or the unsweetened yogurt of your choice. Alternatively, find a recipe like this zucchini banana bread muffin recipe that calls for yogurt if you're not as confident with your experimental baking skills.

Are you dairy-free? Then, choose from the numerous selections of plant-based yogurt. My favorite is coconut-based yogurts because they are decadently rich and also have that subtle sweet coconut flavor. If you do go with a sweetened or flavored yogurt, just understand how it will impact your recipe. Stick to vanilla-flavored yogurt, and reduce the amount of sweetener you're adding to the recipe. Sour cream makes a fantastic substitute for yogurt and carries a similar texture and zing.