Zucchini Bread

Zucchini Bread

When the garden is brimming with produce, you’ve got to find ways to use it up! Make this quick and easy zucchini bread in the microwave— it’s ready in the same time that it takes to preheat the oven

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


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Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

7 mins

Cook Time

9 mins

Free Time

to write a letter to a friend


  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest
  • ¼ teaspoon kosher salt
  • 1 cup (100g) zucchini, grated (about 1 small zucchini)
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) unsalted butter, melted
  • ½ cup (120ml) water
  • Non-stick cooking spray
  • ½ cup (50g) powdered sugar
  • Lemon juice


  1. Coat the inside of the Anyday dish with cooking spray. Cut out a piece of parchment paper and fit into the bottom of the bowl.
  2. In a separate mixing bowl, combine the flour, brown sugar, baking powder, lemon zest, and salt and mix well. Add grated zucchini, vanilla, butter, and water and mix until all ingredients are combined.
  3. Pour batter into the prepared Anyday dish. Cook in the microwave uncovered for 8-9 minutes or until the bread is bouncy to the touch and a toothpick inserted in the middle comes out clean. 
  4. Allow loaf to rest in the Anyday dish for 1 minute. Run a knife around the edges of the dish to loosen. Place a flat plate on the bowl and carefully flip the vessel to unmold the bread. Discard parchment paper.
  5. For the glaze, mix powdered sugar and enough lemon juice to achieve a desired consistency. 
  6. Drizzle bread with glaze and serve. Bread will keep in an airtight container for up to 3 days.

Serving suggestions & tips

  • Add walnuts to the batter for extra crunch.
  • Add a mix of summer squash and zucchini to use up extra garden produce.
  • Add chocolate chips to the batter for an indulgent treat.