14 Zucchini Bread Recipes That Are Kid-Approved And Lunchbox-Friendly

14 Zucchini Bread Recipes That Are Kid-Approved and Lunchbox-Friendly – because sneaking veggies into delicious treats just got easier! When summer gardens overflow with zucchini and back-to-school lunches loom, these moist, flavorful breads solve two problems at once. From classic cinnamon-spiced loaves to chocolate chip-studded muffins and even gluten-free options, we’ve gathered the very best recipes that kids actually beg for while packing a nutritious punch parents can feel good about.

Imagine your little ones devouring slices of apple-zucchini bread without a single complaint about green veggies, or discovering lunchbox zucchini banana muffins that disappear before the morning bell rings. These recipes transform humble zucchini into irresistible baked goods with just the right balance of sweetness and spice. Whether you’re dealing with picky eaters, food allergies, or just looking for creative ways to use up that garden bounty, we’ve got options for every family’s needs – all guaranteed to earn those coveted “more please!” requests.

Mini Zucchini Muffins for Lunchboxes

Mini zucchini muffins are a delightful treat that kids love and parents can feel good about packing in lunchboxes. These muffins are soft, moist, and filled with a subtle sweetness, making them a perfect snack for any time of the day. Mixing in zucchini adds a nutritious touch without overwhelming the taste, so even the pickiest eaters will enjoy them.

Easy to whip up, these muffins require simple ingredients and minimal prep time. You can also customize them by adding chocolate chips or nuts for an extra special treat. They freeze well too, making it easy to have a stash ready for busy mornings. Here’s how to make these kid-approved mini zucchini muffins!

Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread is a delightful twist on traditional zucchini bread that kids absolutely love. It combines the moistness of grated zucchini with the rich sweetness of chocolate chips, creating a treat that is both wholesome and indulgent.

This recipe is simple to make, making it a perfect choice for busy parents looking to whip up a quick snack or lunchbox treat. The chocolate adds a fun element, ensuring that even picky eaters will enjoy a slice or two!

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually fold this mixture into the wet ingredients until just combined.
4. Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
5. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips on top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Whole Wheat Zucchini Bread

This Whole Wheat Zucchini Bread is a delightful treat that combines the rich flavors of cinnamon and nutmeg with the moistness of freshly grated zucchini. It’s not just tasty; it’s also a healthier option, packed with fiber and nutrients, making it perfect for kids’ lunchboxes or an afternoon snack. Plus, it’s simple to whip up, even on a busy school morning!

The subtle sweetness and hearty texture will have everyone reaching for seconds. Not only does this recipe keep well, but it also tastes fantastic toasted with a spread of butter or cream cheese. Enjoy this bread warm or at room temperature, and feel good knowing it’s a kid-approved addition to any meal.

Ingredients

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a larger bowl, whisk the eggs, then add sugar, oil, and vanilla. Mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Classic Zucchini Bread with Cinnamon

This classic zucchini bread is a delightful treat that combines the moisture of grated zucchini with the warm, comforting taste of cinnamon. It’s soft, tender, and sweet enough to satisfy dessert cravings while still being wholesome enough for a breakfast or lunchbox snack. Making this bread is a breeze, so even beginner bakers can whip it up without any hassle!

The addition of cinnamon not only enhances the flavor but also gives the bread a lovely aroma as it bakes. Whether your kids enjoy it as a quick breakfast or a sweet treat in their lunchboxes, this zucchini bread is bound to be a hit!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat together the granulated sugar, brown sugar, and eggs until well combined. Stir in the grated zucchini, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zucchini Bread with Walnuts

This zucchini bread with walnuts is a delightful treat that combines the moistness of fresh zucchini with the crunch of walnuts. It’s not only kid-approved but also perfect for lunchboxes or an afternoon snack. The subtle sweetness, combined with the nutty flavor of walnuts, makes each slice a satisfying bite.

Making this bread is straightforward and doesn’t require any fancy techniques, making it an excellent choice for baking with kids. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup walnuts, chopped (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan. Sprinkle some extra walnuts on top for added crunch.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Zucchini Bread with Glaze

Lemon Zucchini Bread is a delightful twist on a classic recipe that combines the moistness of zucchini with the bright, zesty flavor of lemon. This bread is not only super simple to make but also a hit with kids and adults alike. The subtle sweetness paired with the tangy lemon glaze makes it a perfect treat for lunchboxes or afternoon snacks.

With its light texture and refreshing taste, Lemon Zucchini Bread is sure to please even the pickiest eaters. It’s a fantastic way to sneak in some veggies while keeping the flavors fun and exciting. Plus, the glaze adds an irresistible finishing touch that makes each slice extra special!

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix well, then add the eggs and vanilla extract, stirring until combined.
3. Add the grated zucchini, lemon zest, and lemon juice to the wet mixture and stir until well incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve with a simple glaze made from powdered sugar and lemon juice drizzled on top.

Cinnamon Roll Zucchini Bread

Cinnamon Roll Zucchini Bread is a delightful twist on the classic zucchini bread, bringing together the best of both worlds. This moist and flavorful loaf is swirled with a gooey cinnamon filling, making it a hit with kids and adults alike. The addition of zucchini keeps it light while the cinnamon offers a warm, comforting flavor that’s perfect for any time of day.

With simple ingredients and straightforward steps, this recipe is easy to whip up in no time. Perfect for lunchboxes or as an after-school snack, this bread is sure to get devoured quickly!

Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ⅓ cup brown sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)
• 1 cup powdered sugar (for glaze)
• 1 tablespoon milk (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. In another large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well mixed.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then fold in the grated zucchini.
5. To make the filling, mix the brown sugar and cinnamon in a small bowl.
6. Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon filling on top, and then layer the remaining batter. Finish with the rest of the filling on top.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. While the bread is cooling, whisk together powdered sugar and milk to create the glaze.
9. Once cool, drizzle the glaze over the bread before slicing and serving.

Zucchini Coconut Bread

Zucchini Coconut Bread is a delightful treat that combines the moistness of zucchini with the tropical sweetness of coconut. It’s perfect for kids and makes a great addition to lunchboxes or a snack after school. The blend of flavors creates a soft, fluffy texture that’s bursting with taste, making it hard to resist!

This recipe is simple to follow, even for novice bakers. With just a handful of ingredients, you can whip up a loaf that’s sure to be a hit with the whole family. Plus, it’s a sneaky way to include veggies in your kids’ diet!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs
• 1 cup grated zucchini (squeezed dry)
• ½ cup unsweetened shredded coconut
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, mix granulated sugar, brown sugar, eggs, zucchini, coconut, vegetable oil, and vanilla until well combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Spiced Pumpkin Zucchini Bread

Spiced Pumpkin Zucchini Bread is a delightful twist on the classic zucchini bread, perfect for fall. This recipe combines the warm flavors of pumpkin with the subtle sweetness of zucchini, creating a moist and flavorful loaf that kids will love. Plus, it’s simple to whip up with just a few ingredients, making it a great choice for busy parents.

Your kitchen will smell amazing as this bread bakes, filling the air with cozy autumn scents. It’s not only delicious, but it’s also a sneaky way to add some veggies to your child’s lunchbox. Enjoy a slice as a snack or serve it up at breakfast!

Zucchini Banana Bread Fusion

This Zucchini Banana Bread Fusion is a delightful twist on traditional recipes, combining the moistness of ripe bananas with the subtle crunch of zucchini. The result is a soft, sweet bread that’s perfect for breakfast or as a snack. It’s simple to make, requiring minimal ingredients and effort, making it a great choice for busy mornings or lunchboxes.

The flavors blend beautifully, with the banana providing sweetness while the zucchini adds a unique texture without overwhelming the taste. Not only is this bread kid-approved, but it’s also an excellent way to sneak in some veggies! Here’s how to whip it up:

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large ripe bananas, mashed
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the sugars, mashed bananas, grated zucchini, oil, eggs, and vanilla until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Savory Cheddar Zucchini Bread

Savory Cheddar Zucchini Bread is a delicious twist on the classic zucchini bread that kids absolutely love. This recipe combines the goodness of zucchini with sharp cheddar cheese, creating a moist and tasty loaf that’s perfect for lunchboxes or as a snack. It has a wonderful savory flavor that balances well with the natural sweetness of the zucchini, making it appealing to both adults and children.

This bread is simple to make, requiring just a few basic ingredients and minimal prep time. It’s a fantastic way to sneak in some veggies while ensuring that your little ones enjoy every bite. Serve it warm with a side of marinara sauce for dipping or as part of a wholesome meal!

Ingredients

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, and black pepper. Mix in the shredded cheddar cheese.
3. In another bowl, whisk together the eggs, vegetable oil, and milk. Pour the wet ingredients into the dry mixture and stir until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle fresh parsley on top for added color.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
6. Slice and enjoy warm or at room temperature, ideally with a side of marinara sauce for dipping!

Zucchini Bread with Chia Seeds

This zucchini bread with chia seeds is a fantastic way to sneak in some veggies while keeping things delicious! Moist and slightly sweet, it’s perfect for breakfast or as a lunchbox treat. Chia seeds add a nice crunch and a boost of nutrition, making this bread a hit with kids and adults alike.

Easy to whip up, you’ll find that mixing the ingredients takes just a few minutes. Plus, it can be made in one bowl, minimizing cleanup. The subtle sweetness of zucchini pairs wonderfully with the nutty flavor of the chia seeds, resulting in a bread that everyone will love.

Ingredients

• 1 ½ cups grated zucchini
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons chia seeds
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the grated zucchini, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chia seeds.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Zucchini Bread with Dried Fruit

This zucchini bread recipe is a delightful twist on a classic favorite, combining the moistness of fresh zucchini with the sweetness of dried fruits. It’s perfect for lunchboxes and makes a great snack for kids, packed with flavor and nutrients. The addition of dried fruits like cranberries, raisins, or apricots brings a chewy texture and natural sweetness that kids will love.

Not only is this bread simple to make, but it also adapts easily to whatever dried fruits you have on hand. Bake a loaf as a wholesome treat or a healthy addition to breakfast. It’s sure to be a hit!

Ingredients

• 2 cups grated zucchini
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mixed dried fruits (such as cranberries, raisins, and apricots)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini, eggs, oil, and vanilla until well combined.
3. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the dried fruits and nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a delightful twist on a classic favorite. It’s moist, slightly sweet, and packed with the goodness of zucchini, making it perfect for lunchboxes or a snack after school. The combination of almond flour and coconut flour creates a tender crumb, while the zucchini adds moisture without overpowering the flavor.

Making this zucchini bread is simple and requires just a few ingredients. Whether your kids have gluten sensitivities or you’re just looking to incorporate more veggies into their diet, this recipe is sure to become a household favorite!

Ingredients

• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, combine the shredded zucchini, honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Mix well.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and enjoy your gluten-free zucchini bread!

Final Thoughts

Zucchini bread is the ultimate stealth health food – packed with vitamins yet sweet enough to pass as a treat. These 14 recipes prove that with the right combination of flavors and textures, even the most vegetable-averse kids will happily clean their plates. The best part? Most of these breads freeze beautifully, making them perfect for meal prep and last-minute lunch packing. So grab that extra zucchini from your garden or farmers market, and get ready to bake up a batch of smiles – one moist, delicious slice at a time!