Delicious and Moist Zucchini Bread Recipe

Welcome to my latest recipe for Coffee Can Zucchini Bread – a delicious and nutritious treat that will make your taste buds dance with joy! If you love zucchini bread or coffee cake, then this recipe is made just for you.

In my humble opinion, nothing beats the smell of fresh-baked bread in the morning, especially when it’s infused with delicious coffee and healthy zucchini. This recipe is an excellent way to use up your summer surplus of zucchini and turn it into a tasty breakfast or snack.

But why choose this recipe over others out there? Well, for starters, I’ve perfected this recipe to ensure that every bite is moist, flavorful, and packed full of wholesome ingredients. Moreover, the addition of coffee gives it a unique twist that adds a rich, aromatic flavor that you won’t find in any other zucchini bread recipes.

So what are you waiting for? Preheat your oven and get ready to bake up something special. Whether you’re looking for a quick breakfast on-the-go or a delicious snack for your next gathering, Coffee Can Zucchini Bread is sure to impress.

Why You’ll Love This Recipe

Coffee Can Zucchini Bread
Coffee Can Zucchini Bread

Attention all coffee and bread lovers! Feast your senses on this mouth-watering Coffee Can Zucchini Bread recipe. Trust me, once you try this recipe, you’ll never want to go back to plain old zucchini bread. Here are a few reasons why this particular recipe is worth baking:

Firstly, the combination of coffee and zucchini tastes like heaven. The addition of brewed coffee gives the bread a rich depth of flavor that will tantalize your taste buds with every bite. You won’t even need a cup of coffee with this breakfast or brunch staple.

Secondly, this quick bread is relatively simple to make and requires only a few ingredients that you may already have on hand. Unlike other baking projects that may require specialized kitchen tools or techniques, this recipe is straightforward and can be mastered by anyone – even those who claim they’re not bakers.

Thirdly, because this recipe calls for grated zucchini, it’s an excellent way to get in some veggies, especially during the summertime when zucchinis are abundant. It’s an ideal dish to serve for picky eaters who don’t care for their greens as well.

Lastly, this bread’s versatility enables you to customize according to your taste or preference. Want it extra sweet? Throw in some chocolate chips or drizzle it with syrup or frosting of your choice. Prefer a savory taste? Add some walnuts or spices like cardamom or cinnamon to the mix.

In summary, this Coffee Can Zucchini Bread recipe packs intense flavors that will satisfy your craving for coffee and bread. It’s budget-friendly, adjustable to meet every eater’s needs, and easy-to-make without sacrificing flavor. That’s why I am confident that you will absolutely love this recipe!

Ingredient List

 A slice of heaven with every bite!
A slice of heaven with every bite!

Before we start making this heavenly coffee zucchini bread, let’s go through the list of ingredients that you will need. These include:

  • 1 1/2 to 2 cups grated zucchini (with seeds removed)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp salt
  • 1/4 cup brewed coffee
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3 tsp vanilla
  • 1 cup granulated sugar
  • 1/4 cup chopped walnuts (optional)

The combination of these ingredients is what makes this delectable coffee zucchini bread recipe so special. Some of the essentials include zucchini, flour, baking soda, baking powder, eggs, sugar, and vegetable oil. The addition of cinnamon and vanilla add a warm and cozy flavor to the bread, while chopped walnuts give it a lovely crunch. And of course, let’s not forget the star ingredient – brewed coffee! It enhances the flavor profile of this recipe and gives it a rich taste that you’ll keep coming back for.

The Recipe How-To

 The perfect blend of coffee and zucchini in every slice!
The perfect blend of coffee and zucchini in every slice!

Preparing the Zucchini and Adding the Coffee

Before we start mixing the batter, let’s prepare the zucchini. Wash a large zucchini and remove its seeds. Then, grate it using either a box grater or food processor. Set aside the grated zucchini.

In a medium bowl, combine 1/4 cup of brewed coffee with the grated zucchini. Mix well and set this mixture aside.

Mixing the Dry Ingredients for the Bread

In another mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

Add 3 tsp vanilla and stir thoroughly to incorporate all ingredients.

Mixing the Wet Ingredients

In a separate large mixing bowl, beat together 1 1/4 cups of granulated sugar and 3 eggs using an electric mixer on medium speed until creamy. Stream in 1/2 cup of vegetable oil while continuing to beat at slow speed.

Combining Wet and Dry Mixtures

Pour the dry mixture into the wet mixture little by little, while alternating with our coffee-zucchini mixture, stirring lightly after each addition. Be careful not to over-mix!

Cinnamon Swirl Zucchini Coffee Bread

If desired, add some cinnamon for an extra kick to your Zucchini bread! Create cinnamon swirl by combining 2 tbsp sugar and cinnamon then sprinkle on top of mixed batter in round loaf pan.

Baking Instructions

Pour our final batter to a non-stick round loaf pan. Bake for around 60 minutes in a preheated oven at 170-degree Celsius or until a toothpick comes out clean when inserted in the center. Once done baking, remove from oven and let cool in a wire rack for at least 15 minutes before serving.

Enjoy your delicious Coffee Can Zucchini Bread Recipe!

Substitutions and Variations

 This coffee can zucchini bread is a must-try for any coffee lover!
This coffee can zucchini bread is a must-try for any coffee lover!

A great feature of this Coffee Can Zucchini Bread recipe is its flexibility in terms of substitutions and variations. Here are some ideas to make the recipe fit your tastes or dietary needs.

– Nut-free: If you don’t like walnuts, or have an allergy, you can omit them or replace them with pecans, almonds, hazelnuts or even chopped macadamia nuts. Omitting them will not alter the texture of the bread too much, but adding a different type of nut will add a new layer of flavor and crunch.

– Gluten-free: To make the recipe gluten-free, simply use a cup-for-cup gluten-free flour blend instead of all-purpose flour. Make sure the blend has xanthan gum, as this ingredient helps bind the bread together.

– Vegan: To make the recipe vegan, substitute the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and swap the butter for vegan butter or coconut oil. Instead of using brewed coffee in the batter, you can use almond milk or other non-dairy milk.

– Healthier version: If you want to indulge but also want a healthier option, replace half the flour with whole wheat flour and half cup of sugar with honey or maple syrup. You can also add shredded carrots along with zucchini or grated apple to increase fiber content.

– Chocolate zucchini bread: To make chocolate zucchini bread, add 1/4 cup of unsweetened cocoa powder to the dry ingredients and whisk to combine. You can also add 1/2 cup of chocolate chips to the batter just before baking.

– Cardamom coffee zucchini bread: For an unexpected twist of flavor, replace cinnamon with cardamom in this recipe. Use brewed cardamom coffee instead of regular coffee in the batter for additional aroma and flavor.

The possibilities are endless with this Coffee Can Zucchini Bread recipe, so get creative and make it your own.

Serving and Pairing

 Who knew coffee and zucchini would create such a delectable combination?
Who knew coffee and zucchini would create such a delectable combination?

This delightful coffee can zucchini bread recipe is an excellent breakfast bread, a brunch addition or even a quick snack. You can always grab a slice of this healthy zucchini bread and pair it with your favourite hot coffee or a cold brew.

As the nutty and sweet aroma of cinnamon combined with the cardamom coffee fills your senses, it is truly hard to resist it! The next time you enjoy this freshly baked platter, try pairing it with different beverages. Satisfy your sweet tooth cravings by accompanying it with white hot chocolate or mocha. Alternatively, if you prefer something healthier, try green tea, herbal infusions or fresh juice.

You can add some flavourful ingredients like walnuts or chocolate chips into the batter that complement the goodness of zucchini squash. It gives an added crunch to every bite making it an ideal tea-time companion or snacks easy to whip up for surprise guests.

This bread recipe is very versatile with its savoury-sweet balance and can be enjoyed in many ways. It pairs perfectly with many dishes that you can experiment with. Zucchini bread breakfast is just one of the many ways you can kick start your day on a healthy note. Enjoy this delicious bread as part of brunch alongside poached eggs or baked beans.

Bring out your creative side by using this recipe as a base to make muffins or cupcakes. Additionally, you could also serve them as part of dessert platters over summers where seasonal berries pair marvelously well with the baked zucchini.

The possibilities are endless, and they all start from this amazing coffee can zucchini bread recipe!

Make-Ahead, Storing and Reheating

 A recipe that combines two of your favorites, coffee and bread!
A recipe that combines two of your favorites, coffee and bread!

Once you have prepared your delectable coffee can zucchini bread, it is vital to know how to store and reheat the leftovers. This bread stays fresh for several days when kept in an airtight container at room temperature. If you prefer a colder loaf, then wrap it in plastic wrap and refrigerate for up to one week.

The beauty of this bread recipe is that you can make it ahead of time and freeze it for future use. Simply follow the instructions and let it cool entirely before slicing it. Individually wrap each slice with plastic wrap or wax paper and store them in a freezer-safe container for up to two months.

To reheat the bread, preheat your oven to 350°F (175°C) and place the frozen slices on a baking sheet. Bake the bread for 10-15 minutes until heated through. You can also microwave them for 30 seconds on high heat, but be aware that this method may result in having a slightly soggy texture.

This recipe is ideal for breakfast, brunch, or snack time because it’s incredibly simple to make and even more delicious when reheated later. Whether you are on-the-go or want to surprise your loved ones with tasty treats throughout the week, this coffee can zucchini bread recipe is sure to satisfy every craving.

Tips for Perfect Results

 A little bit of coffee makes everything better, including this zucchini bread!
A little bit of coffee makes everything better, including this zucchini bread!

To ensure that your coffee can zucchini bread turns out perfectly every time, here are a few tips to keep in mind.

Firstly, make sure to preheat your oven properly. This helps to ensure that the bread bakes evenly and rises properly. I recommend preheating to 350 degrees Fahrenheit (175 degrees Celsius).

Secondly, when you stir in the grated zucchini, make sure to squeeze out any excess moisture first. This will help prevent your bread from becoming too dense and moist.

Thirdly, if you’re using walnuts, try toasting them lightly before adding them to the batter. Toasting the nuts helps bring out their rich, nutty flavor and adds an extra layer of depth to your bread.

Fourthly, don’t be afraid to experiment with different spices and flavors. While cinnamon is a classic addition to zucchini bread, you can also try other warm spices like cardamom or even add a hint of chocolate for a decadent twist.

Fifthly, if you’re making a gluten-free version of this recipe, be sure to use a gluten-free flour blend that is formulated specifically for baking. Not all gluten-free flours are created equal, so make sure to do your research and choose one that will yield the best results for your specific recipe.

Finally, if you want to make this bread even healthier, consider using whole wheat flour instead of all-purpose flour. Whole wheat flour adds heartiness and fiber to your bread while still yielding a tender crumb.

By following these tips and tricks, you’ll be able to create a perfectly moist, flavorful coffee can zucchini bread every time!


As promised, it’s FAQ time. It’s common to get a few questions while making zucchini bread, and I’m here to answer them all! Let’s go through some of the frequently asked questions about this coffee can zucchini bread recipe so that you can make your bread without any issues.

Why do you bake bread in a coffee can?

In the past, empty coffee cans were popularly used for baking as they were widely available and made of mild steel, which made them a suitable alternative for expensive pots and pans.

Should you remove seeds from zucchini before making zucchini bread?

To ensure the best taste and texture of your zucchini bread, it’s best to remove the seeds from larger zucchinis. These seeds can be tough to eat and often have a bitter taste. Removing them before adding the flesh to the bread will result in a more enjoyable loaf.

Do you leave the skin on zucchini when making bread?

When making zucchini bread, it’s best to leave the skin intact. Although it may be tempting to peel the zucchini, it’s actually unnecessary. When grated, the zucchini will seamlessly blend into the bread without being visible.

Why does my zucchini bread fall apart when I cut it?

Have you ever sliced into a delicious zucchini bread only to have it crumble apart in your hands? This can happen when the bread is too warm when sliced. Due to its high moisture content, slicing warm zucchini bread can cause it to fall apart. To avoid this, make sure to allow the bread to cool for at least 30 minutes before cutting into it.

Why does my zucchini bread sink in the middle after baking?

When making quick breads and cakes, it is important to avoid mixing the ingredients too vigorously or quickly. This is because it can cause the batter to contain unstable air bubbles that can lead to the final product collapsing as it cools. A common issue people face with zucchini bread is this collapse due to excessive mixing.

Bottom Line

After reading this recipe, I invite you to make a round loaf of coffee zucchini bread. The ingredients are easy to find, and the preparation is simple. You’ll love how moist and delicious it is, not to mention how perfect it goes with a cup of coffee in the morning or as an afternoon snack!

Remember that all the ingredients in this recipe are important to give your zucchini bread that perfect flavor, so don’t hesitate to follow them closely. And if you want to experiment with different variations, feel free to do so! You may even end up creating your own unique version of coffee zucchini bread.

Lastly, I want to highlight the importance of using zucchini as one of our main ingredients. Not only does it add nutrition and moisture to our baked goods, but it is an incredibly versatile vegetable that can be used in a variety of dishes, both savory and sweet.

So let’s get baking and enjoy this healthy and delicious coffee zucchini bread recipe!

Coffee Can Zucchini Bread

Coffee Can Zucchini Bread Recipe

Traditional zucchini bread. Kind of tastes like something in between carraot cake and banana bread. Thanks to Barbara.
No ratings yet
Prep Time 10 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine American
Calories 340.4 kcal


  • 3 eggs (well beaten)
  • 2 cups sugar
  • 2 -3 teaspoons vanilla
  • 1 cup vegetable oil
  • 2 cups flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 -4 teaspoons cinnamon
  • 2 cups zucchini (peeled and shredded)
  • 1 cup walnuts


  • Preheat oven to 375 degrees.
  • Mix all ingredients except zucchini and walnuts.
  • Gently stir in zucchini and nuts.
  • Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
  • Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
  • Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
  • Slice and serve with your choice of spread.
  • Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).

Add Your Own Notes


Serving: 88gCalories: 340.4kcalCarbohydrates: 38.9gProtein: 4.1gFat: 19.5gSaturated Fat: 2.5gCholesterol: 34.9mgSodium: 262mgFiber: 1.2gSugar: 25.7g
Keyword < 4 Hours, Breads, For Large Groups, Oven, Summer, Vegetable
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