Looking for an easy quick bread to bake this summer? You'll love how soft, moist, and lightly sweet this recipe for Bisquick Zucchini Bread turns out. making it perfect for breakfast, brunch, or an afternoon snack with a cup of coffee.
Looking for more ways to use your summer harvest? Browse my collection of zucchini recipes for more seasonal favorites.
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Table of Contents
- Recipe at a Glance
- 5-Star Review for This Easy Zucchini Quick Bread Recipe
- How to make Bread with Bisquick
- How to Check If Your Quick Bread is Done (Internal Temperature Guide)
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How to Check If Your Quick Bread is Done (Internal Temperature Guide)
- Insider Tips from My Kitchen to Yours
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- Try these other zucchini recipes next...
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Bake: 35 min | Difficulty: Easy | Servings: 2 loaves
Main Ingredients: Bisquick baking mix, grated zucchini, eggs, chocolate chips, walnuts
Why You'll Love It: This easy quick bread has a soft, moist texture with just the right amount of sweetness, making it a great way to use fresh summer zucchini.
Best For: Breakfast, brunch, afternoon snacks, or sharing with family and friends.
Equipment Needed: Loaf Pan
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
How to make Bread with Bisquick
- Use Bisquick Baking Mix: It creates a soft, tender loaf with fewer ingredients to measure.
- Drain the Zucchini: Squeeze out as much moisture as possible before adding it to the batter.
- Mix Gently: Stir just until combined to keep the bread light and tender.
- Check Early: Begin testing for doneness a few minutes before the baking time ends.Tent with Foil: Loosely cover the loaf if the top browns too quickly.
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!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
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 includes 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. 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.
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!
Insider Tips from My Kitchen to Yours
✔️ DO: Squeeze as much moisture as possible from the grated zucchini before mixing it into the batter to help the bread bake evenly.
❌ DO NOT: Overmix the batter after adding the Bisquick. Stir just until the ingredients are combined for a tender loaf.
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.
Allow the bread to cool completely before storing it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, wrap it tightly and freeze for up to 3 months.
Try these other zucchini recipes next...
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🗒️Shopping List
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📖 Recipe Card
Bisquick Zucchini Bread
Ingredients
- 3 cups grated zucchini
- ⅓ cup sugar
- ½ cup vegetable oil
- 4 eggs
- 3 ½ cups Bisquick baking mix
- 1 teaspoon salt
- ⅔ cup chocolate chips
- ½ cup chopped walnuts
Equipment
Method
- Preheat the oven to 350°F and lightly grease the bread pans.
- In a large bowl, combine the grated zucchini, sugar, oil, and eggs.
- Stir in the Bisquick baking mix and salt until well combined.
- Fold in the chocolate chips and walnuts.
- Divide the batter evenly between the two greased 9.5 x 5-inch loaf pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Nutrition
Notes
Tips
- Squeeze as much moisture as possible from the grated zucchini before adding it to the batter.
- Stir the batter just until the ingredients are combined to keep the bread soft and tender.
- Let the loaves cool for at least 30 minutes before slicing for the best texture.
Storage & Make Ahead
- Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Wrap individual slices or whole loaves tightly and freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature before serving.
Tried this recipe?
Let us know how it was!
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