Looking for a breakfast treat that’s both wholesome and comforting? This Morning Glory Zucchini Bread is a deliciously moist loaf packed with veggies, fruits, and warm spices. With zucchini, carrots, pineapple, and raisins all tucked inside, it’s a feel-good recipe that tastes like sunshine in every bite.
Absolutely! This is the kind of bread that makes mornings brighter and afternoons cozier—a sweet, tender loaf that’s perfect with coffee, tea, or just as a grab-and-go snack. It’s hearty, nourishing, and just indulgent enough to feel like a treat.
Perfect for weekend baking, family gatherings, or even gifting to neighbors, this bread is a slice of comfort that everyone will love.
Why You’ll Love This Recipe
This zucchini bread goes beyond the ordinary. Here’s why it will quickly become a favorite in your home:
Moist & Flavorful: Grated zucchini, carrots, and pineapple keep the loaf soft and tender.
Naturally Sweet: A balance of sugar, fruit, and raisins adds just the right touch of sweetness.
Wholesome Ingredients: Packed with vegetables and fruit for a nutrient-rich twist.
Versatile: Bake it as a loaf, muffins, or mini loaves—perfect for any occasion.
Make-Ahead Friendly: Stays moist for days and freezes beautifully.
Prep & Cooking Time
Simple steps with everyday ingredients mean you’ll have a warm, fragrant loaf ready in no time.
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Ingredients
Here’s everything you’ll need to make this Morning Glory Zucchini Bread:
- 1 1/2 cups grated zucchini (from 2 medium)
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup grated carrots
- 1 cup canned crushed pineapple, drained
- 1/2 cup raisins
Step-by-Step
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a loaf pan or muffin tin with cooking spray.
- Prep the Zucchini: Place the grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Let it drain while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another large bowl, stir together the oil, sugar, eggs, and vanilla until smooth.
- Add the Good Stuff: Stir in the zucchini, carrots, pineapple, and raisins.
- Combine: Add the dry ingredients to the wet mixture and stir gently until just combined—don’t overmix.
- Bake: Pour the batter into the prepared loaf pan (or divide into muffin cups). Bake 60–75 minutes for a loaf (about 35 minutes for muffins), or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Allow the bread to cool completely before slicing for the best texture.
How to Serve
Morning Glory Zucchini Bread shines brightest when enjoyed fresh from the oven, slightly warm, with its comforting aroma filling the kitchen. Slicing into it while it’s still tender gives you that melt-in-your-mouth moment, especially when paired with a steaming cup of coffee or tea. It’s the kind of breakfast treat that turns an ordinary morning into something truly special.
This bread also makes a wonderful addition to a brunch spread. Pair it with scrambled eggs, fresh fruit, and perhaps a dollop of Greek yogurt on the side, and you’ve got a meal that feels both nourishing and indulgent. The gentle sweetness and moist texture of the loaf balance beautifully with savory or light accompaniments, making it versatile for different occasions.
For those who like to elevate their snacks, lightly toast a slice and spread it with butter, cream cheese, or even a drizzle of honey. It transforms into a comforting, soul-warming treat perfect for afternoon tea or an evening snack. Whether served plain or dressed up, this zucchini bread has the kind of flavor that makes people reach for a second slice.
Tips & Variations
One of the best parts about this recipe is its flexibility—you can easily adapt it to fit your tastes. If you’re not a fan of raisins, swap them out for dried cranberries, chopped apricots, or even dates. The fruity sweetness pairs beautifully with the zucchini and carrots, and each substitution creates a slightly different personality for the bread.
Adding nuts is another way to bring texture and richness. Walnuts and pecans are the classics, but almonds or sunflower seeds can also work well. If you like a bit of crunch in each bite, a handful of toasted nuts stirred into the batter makes this bread even more satisfying. You can also sprinkle some on top before baking for a rustic, bakery-style look.
For a healthier spin, consider swapping half the flour with whole wheat flour or reducing the sugar slightly. This doesn’t take away from the moistness, thanks to the zucchini, carrots, and pineapple. You can also experiment with a glaze or cream cheese frosting if you want to transform it into more of a dessert loaf. This recipe is forgiving and adaptable, making it perfect for bakers of all levels.
Final Thoughts
Morning Glory Zucchini Bread is more than just another quick bread recipe—it’s a celebration of flavors and textures all in one loaf. With every slice, you taste the sweetness of fruit, the comfort of warm cinnamon, and the earthy freshness of vegetables blended seamlessly together. It’s wholesome yet indulgent, the kind of bread that makes people ask for the recipe after just one bite.
This recipe also proves that baking doesn’t need to be complicated to be rewarding. With simple ingredients and easy steps, you can create something that looks and tastes like it came straight from a bakery. Whether you bake it as a loaf or muffins, it always comes out moist, tender, and loaded with goodness. That’s the kind of reliability every home baker loves.
Above all, this bread brings people together. Share it at brunch with friends, gift it to a neighbor, or keep it on the counter for your family to grab throughout the day. It’s a recipe you’ll want to bake again and again, not just for its flavor but for the warmth and comfort it brings into everyday life.
Print
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Ingredients
- 1 1/2 cups grated zucchini (from 2 medium)
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup grated carrots
- 1 cup canned crushed pineapple, drained
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan (or muffin tin) with cooking spray. Place the grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Allow it to drain until ready to use.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another large bowl, stir together the oil, sugar, eggs, and vanilla. Add the zucchini, carrots, canned pineapple, and raisins. Incorporate the dry ingredients and stir until just combined.
- Pour the batter into the loaf pan (or divide it between muffin tin cups) and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes for a loaf pan (or 35 minutes for muffins). Allow to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal per serving
