Easy Bisquick Zucchini Bread with Cinnamon Butter

Why You’ll Love This Easy Zucchini Bread

With zucchinis in peak season, I’ve found myself with a few too many in my fridge. Zucchini bread is one of my favorite summer treats and desserts, so I thought let’s make a super easy version! This recipe uses Bisquick, which cuts down on ingredients and prep time.

Here are a few more reasons why you’re absolutely going to love this Bisquick Zucchini Bread:

Ingredients

For this easy Zucchini Bread, we’ll be using everyday pantry staples. Here’s what you’ll need:

• Coconut or Vegetable Oil: A 1/3 cup vegetable oil, coconut or canola oil provides moisture and richness.
• Light Brown Sugar: This gives the bread a subtle sweetness and a touch of caramel-like flavor.
• Unsweetened Applesauce: This acts as a great, cost effective egg substitute to keep the bread vegan and eggless, while adding a hint of fruitiness.
• Almond Milk: This dairy-free milk option helps to keep the bread moist. If you don’t have almond milk, any other non-dairy milk will work just as well.
• Vanilla Extract: A dash of this enhances all other flavors and adds depth.
• Shredded Fresh Zucchini: This is the star ingredient! It adds a unique flavor and a good amount of moisture.
• Original Bisquick: The easy ingredient that is the base of the bread. It has leavening and salt already added, which saves time and effort. Original Bisquick is dairy free and accidentally vegan.
  
  If Bisquick isn’t available, feel free to use your favorite pancake mix or another premade mix. If making this Zucchini Bread with pancake mix, be sure the mix you’re using has both baking powder and soda incorporated in it. Keep in mind, I’ve only tested this recipe with Bisquick, so I can’t guarantee results with other brands.
• Cinnamon: This gives the bread a nice warm flavor that complements the zucchini and nuts. Feel free to swap in another spice like a 1/2 teaspoon of ground nutmeg or a dash of cardamom. 
• Pecans or Walnuts: These add a delightful crunch and a hint of nuttiness to the bread. Any other nuts will also work, or you can omit them.

Helpful Equipment

​Here’s what you’ll need to make this recipe:

• 8.5″x4.5″ Loaf Pan
• Large Mixing Bowl
• Box Grater or Food Processor with a Grating Blade
• Tea Towel or Paper Towels, for pressing the zucchini

Step By Step Instructions

Exact quantities are in the recipe card below!

STEP 1: Preheat the oven to 350F and prepare your loaf pan with a good spray of cooking oil.

STEP 2: Clean and dry the zucchini, then shred it finely. Remember to squeeze out the excess water using paper towels.

STEP 3: Mix together the oil, sugar, applesauce (or mashed banana), and vanilla extract in a large bowl.

STEP 4: Incorporate the shredded zucchini into the mixture.

STEP 5: Add the Bisquick and cinnamon. Sift together the dry ingredients with a fork and then combine the dry and wet ingredients to form a thick batter.

STEP 6: Stir in the nuts, if you’re using them.

STEP 7: Transfer the batter to the prepared loaf pan and bake for 45-50 minutes. The bread is ready when the center is firm, and a toothpick comes out clean.

Serving

Cooling your loaf is a crucial part of the baking process. After removing it from the oven, let it cool in the pan for 10 minutes. Then, transfer it onto a wire rack and let it cool completely before slicing. This will ensure your bread has the perfect texture and is easy to slice.

If you slice the bread before it’s completely cool, it may be crumbly

My favorite way to enjoy this Bisquick Zucchini Bread is toasted with a nice smear of cinnamon butter (vegan of course!). 

To make this, mix 2-3 tablespoons of softened vegan butter with 1/2 teaspoon of cinnamon until it’s well combined. You can store the cinnamon butter, covered, in the fridge.

Storage

Store this vegan zucchini bread in an airtight container or wrapped well with plastic wrap at room temperature for up to 2-3 days. 

You can also freeze the bread. Just wrap it well in plastic wrap and place it in a freezer bag. 

Tips & Troubleshooting

Remember to squeeze as much liquid as possible from the zucchini to avoid a dense loaf. Also, begin checking the bread at around the 40-minute mark to prevent over baking.

If you find that your loaf sinks in the middle, it could be due to a few reasons:

• The mixture may be too wet, usually from not enough liquid being pressed out from the zucchini.

• Too little or an excessive amount of leavening was added, causing the loaf to rise too quickly before the center is baked through. When testing this recipe, I incorporated additional baking powder to help fluff up the bread, but it made the bread sink in the middle. The Bisquick has enough leavening on its own to help it rise!

• The type of pan used can also affect the baking. Different materials conduct heat differently, affecting the baking time and temperature.