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.
**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.
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 (9×5
- 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.
*Eggplant Zucchini Bread (pictured below) THIS IS THE PLACE!!
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. 🙂
- 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)
- 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.
Serving Size1 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.
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!
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Until we eat again, I hope you have a delicious day!
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