This recipe for Bisquick Zucchini Bread is a wonderful combination of everything you crave in a quick bread, with a hint of sweetness in every bite.
This is a delicious spin on a classic recipe that takes the flavor and texture to a whole new level.
Need more zucchini inspiration? Browse our other easy zucchini recipes for tasty ideas.
Made with grated zucchini, chocolate chips and Bisquick baking mix, it's a great way to sneak in some extra veggies to your diet without even noticing!
This recipe is a sweet twist of my Bisquick Zucchini Cheddar Muffins.
Looking for more Zucchini Recipes? Try my Zucchini Puffs, Zucchini Pizza Bites, Zucchini Fritters or this recipe for Banana Zucchini Bread. Yum!
Table of Contents
- 5-Star Review for This Easy Zucchini Quick Bread Recipe
- Tips for Making the Best Zucchini Bisquick Bread
- How to Check If Your Quick Bread is Done (Internal Temperature Guide)
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- Try these recipes next...
- 📖 Recipe Card
- 💬 Comments
5-Star Review for This Easy Zucchini Quick Bread Recipe
Thank you for the recipe. I added some cubed jalapeño cheese.
The less sugar is great! Thank you! This made an excellent dinner or anytime bread.
- Suzanne Stadler
Tips for Making the Best Zucchini Bisquick Bread
Start with Bisquick: Bisquick Baking Mix makes the process fast and foolproof while giving your bread a tender, cake-like texture.
Add-ins for Extra Flavor: Chocolate chips are a delicious choice, but you can also mix in grated citrus zest, chopped nuts, or dried fruit for added flavor and texture.
Don’t Overmix: Stir just until the ingredients are combined. Overmixing can lead to a dense, tough loaf instead of a light, moist bread.
Watch the Bake Time: All ovens bake differently, so set a timer and begin checking your bread after 25 minutes.
Prevent Overbrowning: If the top starts to brown too quickly, loosely cover the bread with aluminum foil to keep it from burning while the inside finishes baking.
How to Check If Your Quick Bread is Done (Internal Temperature Guide)
Zucchini Bread and all other quick bread recipes are done when the internal temperature reaches 190 to 210 degrees or the toothpick comes out clean with just a few crumbs attached. Use a digital meat thermometer to check!
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Substitutions and Variations
- You can easily omit the walnuts or substitute chopped pecans if you'd like.
- Use your favorite kind of chocolate chips - milk chocolate, semi-sweet, and dark chocolate are all great!
- Add a teaspoon of ground cinnamon and vanilla extract for a delicious flavor addition.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Use a box grater to quickly shred the zucchini. Grate the zucchini directly over a bowl using a box grater for easy cleanup.
Step 2: Add the grated zucchini to a mixing bowl. Then add the eggs, sugar and oil.
Step 3: Add the Bisquick to the zucchini mixture. Then add the salt.
Step 4: Add the chocolate chips. And fold them into the batter.
Step 5: Then add the chopped walnuts. Fold them also into the batter.
Step 6: Divide the batter evenly between two prepared 9x5 inch loaf pans.
Baking Instructions
Step 7: Bake at 350°F for about 30 to 35 minutes or until a toothpick comes out clean. Let the bread cool for 30 to 60 minutes before slicing.
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Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Store in an airtight container or wrapped in foil at room temperature for 2 days. Store in the refrigerator for up to a week.
Freezer: Allow the bread to completely cool before wrapping well in plastic wrap or aluminum foil. Place the wrapped bread in a zip top freezer bag or air tight container to protect it from freezer burn. You can freeze the zucchini bread for 3-6 months.
Thawing and Reheating: Allow the bread to thaw in the refrigerator overnight. You can easily reheat the bread slices by toasting them in a toaster oven until warmed through and slightly crispy.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You don’t have to peel the zucchini for zucchini bread—it’s totally up to you. The skin is soft and adds nutrients, but if you prefer a smoother texture, you can peel it. Go with what works best for your recipe and taste!
Typically, when you grate one medium-sized zucchini, you'll end up with about 1 to 1.5 cups of grated zucchini. So, to obtain 2 cups of grated zucchini, you'll generally need around 1 to 2 medium-sized zucchinis.
Try these recipes next...
- Check out my other quick bread recipe for Banana Nut Bread or Pumpkin Bread.
- Or you might enjoy this recipe for Zucchini Slice.
📖 Recipe Card
Bisquick Zucchini Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F and lightly grease the bread pans.
- Grate the zucchini, then combine the zucchini, sugar, oil and eggs in a large bowl.
- Stir in the Bisquick and salt until well combined.
- Fold in the chocolate chips and walnuts.
- Divide the batter between the two 9.5X5 loaf pans, filling each about halfway.
- Transfer the pans to the center rack in the oven, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 30-60 minutes before cutting.
Nutrition
Notes
- Mix Gently: Combine ingredients just until blended to avoid a dense or dry loaf.
- Check Early: Ovens vary, so start checking for doneness around the 25-minute mark.
- Avoid Overbrowning: If the top browns too fast, tent loosely with foil so the inside can finish baking without burning.
- Check Internal Temperature: Quick breads like zucchini bread are done when the internal temp reaches 190–210°F or a toothpick comes out clean with just a few crumbs. Use a digital thermometer for best results!
TheresaMD says
Honestly haven’t made it yet but 1/3 cup sugar doesn’t seem like anywhere near enough for two loaves. I wonder if it’s supposed to be 1-1/3 cup. The bisquick banana bread recipe calls for 3/4 cup sugar for one loaf and the ripe bananas add sweetness as well. I’m going to try 2/3 cup of sugar in this recipe.
Lois says
You say you haven't made the recipe, so why would you rate it with THREE STARS??? The amount of sugar listed in the recipe card is correct. This is not a sweet dessert bread, but a savory bread.
Suzanne Stadler says
Thank you for the recipe. I added some cubed jalapeño cheese.
The less sugar is great! Thank you! There’s too much sugar in recipes.
This made an excellent dinner or anytime bread.
Lois says
You’re so welcome—I’m so glad you enjoyed it! The cubed jalapeño cheese sounds like a delicious addition. And I agree—sometimes less sugar really lets the other flavors shine. Thanks for trying the recipe and sharing your twist!
Kennan says
I would like to make this recipe, but what size of bread pans do you use? I did not see it in the recipe anywhere. Thank you for your help.
Lois says
I am updating the post with the size loaf pans to use. Here is the link in Amazon: https://www.amazon.com/AmazonBasics-Nonstick-Carbon-Steel-Bread/dp/B073P52PPR?crid=1ML3ZM70YZ77J&keywords=loaf%2Bpan&qid=1695165793&sprefix=loaf%2Bpan%2Caps%2C89&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&linkCode=ll1&tag=walkonsunsrec-20&linkId=676855f168d71f3d10c8b3496f92b093&language=en_US&ref_=as_li_ss_tl