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.
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.
- The ingredient list:
- Kitchen tools and equipment needed:
- From 2010, and how this recipe came to be:
- Why this recipe works:
- How many loaves does this eggplant recipe make?
- Does this eggplant bread freeze well?
- Are eggplant and aubergine the same thing?
- What type of eggplant/aubergine works best for this quick bread recipe?
- Do the eggplant and zucchini need to be peeled first?
- How important is it to ring out the excess water from the shredded vegetables?
- Did you know that drinking eggplant water is good for you?
- Additional eggplant recipes:
- Additional zucchini recipes:
- Additional quick bread recipes
- Printable Recipe Card
- Eggplant Zucchini Bread
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
- granulated sugar
- brown sugar
- 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:
- box grater or food processor
- large bowls
- small microwave-safe bowl
- wooden spoon or spatula
- measuring cups and spoons
- nutmeg grater or microplane (optional)
- 2 standard loaf pans (9x5
- baking spray
- chef's knife
- cutting board
- clean dishcloth (for squeezing dry the eggplant and zucchini)
- plastic wrap (for freezing)
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.
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?
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:
*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!!
Additional zucchini recipes:
*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.
Additional quick bread recipes
When strawberries and rhubarb are in season, this Strawberry Rhubarb Bread with Bananas should be one of the first things you add to your baking list.
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It's easy to make too!!
Italian Herb and Parmesan Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required!
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Eggplant Zucchini Bread
- 4 eggs
- ⅔ 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
- ⅛ teaspoon grated nutmeg or ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly grated lemon zest
- 1 cup chopped walnuts optional
- Preheat your oven to 350 degrees.
- Prepare 2 standard inch loaf pans (9x5) by spraying with non-stick baking spray. Set aside.
- 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.
- In a large bowl, whisk the eggs until frothy.
- Slowly add the sugars and continue to whisk until totally combined.
- Whisk in the melted butter, oil, and vanilla.
- Switch to a wooden spoon or spatula and stir in the zucchini, eggplant, and lemon zest. Set aside.
- 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.
- Stir in the nuts (if desired), until just combined.
- Divide the batter between the two prepared loaf pans and sprinkle the tops with sugar and cinnamon.
- Bake for approximately 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.
- 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.
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!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!