Skip to Content

Eggplant Zucchini Bread

Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

A vertical closeup of a sliced eggplant zucchini bread on a plate with a a whole loaf in a baking pan in the background.

This Kudos Kitchen recipe was originally shared in 2010. This post has been updated with additional information, including a recipe card and video, but the recipe itself has remained unchanged.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making eggplant zucchini bread is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

A slice of eggplant zucchini bread broken in half and stacked onto a plate with a title text overlay graphic

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • eggplant (1 medium), grated
  • zucchini (2 medium), grated
  • eggs
  • granulated sugar
  • brown sugar
  • butter
  • fresh lemon zest
  • grapeseed or canola oil
  • pure vanilla extract
  • all-purpose flour
  • ground cinnamon
  • pumpkin pie spice
  • ground or grated whole nutmeg
  • kosher salt
  • baking soda
  • baking powder
  • chopped walnuts (optional)

Kitchen tools and equipment needed:

From 2010, and how this recipe came to be:

At the last farmer’s market of the season, I purchased some zucchini in order to make a few loaves of zucchini bread. 

In that booth, right next to the zucchini was a nice pile of eggplants.  If you had been standing next to me, you would have seen the lightbulb go off in my head.  Ding! 

Why not?  I asked myself. 

Indeed, why not?

Why this recipe works:

We enjoyed one of these loaves with dinner that evening. 

I didn’t immediately tell my son the secret addition of the eggplant for fear it would scare him off. 

That is… I didn’t tell him until after his second piece.  At that point, I knew I’d be safe. 

When I did, he just shrugged and said, “It’s still good!” which is music to a mom’s ears!


The second one is beautifully frozen in the freezer.  Don’t you just love one now, one later, recipes?  I know I certainly do!

How many loaves does this eggplant recipe make?

This recipe as written will make two standard loaves.

One for now, and one for later.

Or, one for home and one to give away. There now. Aren’t you nice?

Does this eggplant bread freeze well?

Yes, it certainly does!

Wrap it well in plastic wrap (once it’s completely cooled from the oven), and you can store it in the freezer for up to 3 months.

A closeup image of a slice of eggplant zucchini bread on a white plate with pieces of walnut inside.

Are eggplant and aubergine the same thing?

Yes! Aubergine is the French word for eggplant.

What type of eggplant/aubergine works best for this quick bread recipe?

Any kind you have will work.

I used Japanese eggplants because that’s what we grew in our garden this year, but any type will work.

Do the eggplant and zucchini need to be peeled first?

That’s more of a personal preference.

As you can see in the video, I did not peel mine because I like seeing the specks of green and dark purple in the completed quick bread.

However, if you prefer to peel yours first, I’m all for that as well.

How important is it to ring out the excess water from the shredded vegetables?

VERY!!

It’s extremely important to rid the vegetables of their excess water or else the entire recipe will be thrown off and the batter will be far too wet, and it will never bake properly.

Did you know that drinking eggplant water is good for you?

So close your eyes and drink up! 😉

Additional eggplant recipes:

*Crispy Baked Eggplant Chips

*Fried Eggplant Sandwich with Tomato and Green Pepper (pictured below)

This Fried Eggplant sandwich is seriously delicious. Golden brown fried eggplant slices are layered between toasted bread with lettuce, tomato, and sauteed green bell pepper. One bite and you’ll be hooked. This sandwich is so, so good!!

A fried eggplant sandwich on a white plate on a red and white tablecloth with a bell pepper, eggplant, and tomatoes in the background.

Additional zucchini recipes:

*Sweet and Savory Amazing Zucchini Recipe Roundup

*Layered Zucchini Parmesan (pictured below)

Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

Italian Zucchini Parmesan on a white plate with a skillet and orange napkin in the background.

*Eggplant Zucchini Bread (pictured below) THIS IS THE PLACE!!

A vertical two image collage of eggplant zucchini bread with a title text overlay graphic in the center.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy eggplant quick bread recipe.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Yield: 2 loaves

Eggplant Zucchini Bread

A loaf of sliced eggplant zucchini bread on a white rectangular plate with a eggplant and zucchini in the background.

Eggplant Zucchini Bread is so moist and flavorful, AND it's a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 eggs
  • 2/3 cup granulated sugar, plus additional for topping
  • 1 cup packed brown sugar
  • 8 tablespoons butter, melted
  • ½ cup grapeseed (or canola oil)
  • 1 tablespoon pure vanilla extract
  • 1 cup grated eggplant, squeezed dry
  • 2 cups grated zucchini, squeezed dry
  • 2½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon, plus additional for topping
  • ¼ teaspoon pumpkin pie spice
  • 1/8 teaspoon grated nutmeg (or ground)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon freshly grated lemon zest
  • 1 cup chopped walnuts (optional)

Instructions

    1. Preheat your oven to 350 degrees.
    2. Prepare 2 standard inch loaf pans (9x5) by spraying with non-stick baking spray. Set aside.
    3. Grate the eggplant and zucchini and place them into the center of a clean kitchen towel. Bring the towel around the vegetables to ring and squeeze out as much water as possible, into a bowl. Discard the water, and set the dry shredded vegetables aside.
    4. In a large bowl, whisk the eggs until frothy.
    5. Slowly add the sugars and continue to whisk until totally combined.
    6. Whisk in the melted butter, oil, and vanilla.
    7. Switch to a wooden spoon or spatula and stir in the zucchini, eggplant, and lemon zest. Set aside.
    8. In a medium-size bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Pour the dry mixture into the wet ingredients (in increments) stirring well after each addition.
    9. Stir in the nuts (if desired), until just combined.
    10. Divide the batter between the two prepared loaf pans and sprinkle the tops with sugar and cinnamon.
    11. Bake for approximately 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.
    12. Cool the eggplant zucchini bread in the pans for 20 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Nutrition Information

Yield

24 slices

Serving Size

1 slice

Amount Per Serving Calories 223Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 41mgSodium 108mgCarbohydrates 25gFiber 1gSugar 14gProtein 3g

The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software. Please be aware that it isn't always 100% accurate.

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s quick bread recipe for eggplant zucchini bread as much as I’ve enjoyed bringing it to you!

A sliced loaf of eggplant zucchini bread on a white rectangular plate with a knife and a eggplant and zucchini in the background.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

 
 
A small white bowl filled with no-churn roasted sweet corn ice cream in the foreground with ears of corn and a loaf pan filled with ice cream in the background.
Previous
No-Churn Roasted Sweet Corn Ice Cream
Next
Roasted Garlic Dip (aka Vampire Dip)

Beth

Monday 31st of August 2020

Oh my goodness does this look so delicious! I can't wait to make this! My family is going to love this!

Renée

Monday 31st of August 2020

I believe they will, Beth. Enjoy!

Noelle

Friday 28th of August 2020

This was so delicious! Perfect summer recipe, making again soon because it is already all gone!

Renée

Saturday 29th of August 2020

Great to hear, Noelle! Glad you enjoyed it! Renee

Sherrie Gardiner

Monday 23rd of March 2020

Thaughts on using stewed apples or honey in place of sugars? Love to increase nutritional value and decrease sugar

Renée

Monday 23rd of March 2020

Hi, Sherrie! I'm all for it! The thing about stewed apples or honey is that they'd add even more moisture to this already wet batter. Having said that, to compensate, I'd increase the flour to 2½ cups and increase the baking powder to ½ teaspoon. If you have it, you can also use coconut sugar. If using coconut sugar in place of the granulated and brown sugars, and I'd go with a full 2 cups, and then leave the flour and baking powder as is. Naturally, you wouldn't sprinkle sugar on the top before baking, but you still could go with a very light dusting of ground cinnamon. I hope this helps. Enjoy the recipe and I hope you'll let me know how it turns out! Take good care, and be well. Renee

Teresa

Saturday 28th of September 2019

Thanks excellent recipe! Teresa

Renée

Saturday 28th of September 2019

Awesome. Glad you liked it!! Thanks, Teresa! Renee

shares