This Bisquick Zucchini Bread is soft and moist, chock-full of crunchy nuts, and has a subtle hint of cinnamon. It’s a perfect easy recipe to use up your in-season zucchinis. This bread is so good with a generous smear of cinnamon butter on top!
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:
- Easy Quick Bread for Zucchini Season: The blend of zucchini, cinnamon, and nuts, topped with cinnamon butter, creates a fresh yet comforting loaf bread for summer and early fall.
- Cost-Effective: This bread doesn’t require eggs, which not only makes it cheaper but also eggless and vegan-friendly. Plus, using zucchini sneaks in some vegetables!
- Quick and Easy: By using Bisquick, we cut down on prep time and ingredients, making this quick bread super easy to prepare. You only need 9 ingredients instead of the usual 12 if you were to use all purpose flour, baking soda, salt and baking powder.
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.
- 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.
- Cinnamon: This gives the bread a nice warm flavor that complements the zucchini and nuts.
- Pecans or Walnuts: These add a delightful crunch and a hint of nuttiness to the bread.
Here are some simple substitutions if you don’t have one of the ingredients above:
- Almond Milk: If you don’t have almond milk, any other non-dairy milk will work just as well.
- Bisquick: 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.
- Pecans or Walnuts: Any other nuts will also work, or you can omit them.
- Cinnamon: Feel free to swap in another spice like a 1/2 teaspoon of ground nutmeg or a dash of cardamom.
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.
TIP: Pressing the zucchini is super important, so don’t skip this step! It removes moisture that would otherwise make the bread dense.
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.
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.
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.
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.
Scaling the Recipe
For a Mini 5.75″x3″ Loaf Pan
If you’re making this Bisquick Zucchini Bread for a smaller crowd, you can easily scale down the recipe for a 5.75×3″ loaf pan. I tested the scaled down version below and it was perfect!
Here’s how to adjust the quantities of the ingredients:
- 27g (around 1/6 cup) Melted Coconut Oil or Vegetable Oil
- 61g (about 1/3 cup) Light Brown Sugar, loosely packed
- 52g (about 1/4 cup) Unsweetened Applesauce
- 1 ½ tbsp Almond Milk
- ½ tsp Vanilla Extract
- 56g (about 1/2 cup) Shredded Zucchini
- 144g (a little less than 1 1/3 cups) Original Bisquick
- ½ tsp Cinnamon
- 25g (about 1/4 cup) Pecans or Walnuts, optional
Follow the same step-by-step instructions as mentioned above but adjust the baking time. This smaller loaf will need to bake for about 28-32 minutes.
If you prefer to make muffins instead, they are a perfect grab-and-go option!
To make 12 muffins, here’s the scaled down ingredient list:
- 54g (around 1/4 cup + 1 tbsp) Melted Coconut Oil or Vegetable Oil
- 100g (about 1/2 cup) Light Brown Sugar, loosely packed
- 78g (about 1/3 cup) Unsweetened Applesauce, or mashed banana equivalent of 2 eggs
- 2 tbsp Almond Milk
- ½ tsp Vanilla Extract
- 85g (about 3/4 cup) Shredded Zucchini, liquid pressed out well with a towel and loosely packed
- 240g (approximately 2 cups) Original Bisquick
- ½ tsp Cinnamon
- 38g (about 1/3 cup) Pecans or Walnuts, optional
For the muffins, follow the same step-by-step instructions as for the loaf but divide the batter evenly among the 12 muffin cups. Bake the muffins for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.
Whether you’re making a loaf or muffins, this Bisquick Zucchini Bread recipe is super easy and SO delicious!
Did you make this Easy Zucchini Bread recipe?
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- ⅓ cup (60g) melted coconut oil or vegetable oil
- ⅔ cup (135g) light brown sugar, loosely packed
- ½ cup (115g) unsweetened applesauce or mashed banana - equivalent to 2 eggs
- ¼ cup almond milk or milk of choice
- 1 tsp vanilla extract
- 1 ¼ cup (125g) shredded zucchini, liquid pressed out well with a towel and loosely packed
- 2 ⅔ cups (320g) Original Bisquick
- 1 tsp (2g) ground cinnamon
- ½ cup (56g) pecans or walnuts
- 3 tbsp Country Crock Plant Butter, softened - or butter of choice
- ½ tsp ground cinnamon
- Preheat the oven to 350F.
- Spray a 8.5”x4.5” or a 9”x5” metal loaf pan with cooking spray.
- Wash and dry the zucchini. Finely shred it, and squeeze the liquid out with paper towels. The zucchini should be about 125g after pressing the liquid.
- In a large bowl, mix together the oil, sugar, applesauce, and vanilla extract.
- Gently mix in the shredded zucchini.
- Add the Bisquick and cinnamon on top. Carefully sift together the dry ingredients with a fork. Then mix the wet and the dry together to form a thick batter.
- Fold in the nuts if using.
- Transfer the batter to the prepared loaf pan and bake for 45-55 minutes.
- The bread is done when the center is domed, no longer jiggly, and a toothpick can be removed cleanly from the center of the loaf.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing. Mix the plant butter and the cinnamon together in a small bowl and spread on the sliced bread when ready to serve.
- For different pan sizes, see the post above.
- Applesauce serves as the egg replacer in this bread. It can be substituted with banana to make Zucchini Banana Bread. The bread will be slightly sweeter and more moist if using banana.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gSodium: 397mgCarbohydrates: 35gFiber: 1gSugar: 15gProtein: 3g
Nutritional info is an estimate.
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