Flowerpot Zucchini Bread

Meeghan Aimone
by Meeghan Aimone
1 Dozen
55 min


Flowerpot zucchini bread is fun, festive, and adorable! It also tastes absolutely delicious! These little flowerpots of sweet bread are perfect to serve all year round, but they are extra special to enjoy in Spring and Summer. They are wonderful additions to your next Easter Day, Mother’s Day, or birthday brunch.

The full recipe can be found at the bottom of this post. It includes ingredients, measurements, and directions.

Rise and Shine

Have you started planning your menu for Easter? This year, I’m hosting Easter at the farm. We are having brunch and I am so excited about it. I’m ready to celebrate all things Spring and Easter!

As I sat down about a week ago to make some Easter brunch menu notes, I remembered an idea that I had pinned on Pinterest a while back. I had fallen in love with it. It was individual servings of bread in little flowerpots. At the time I saw it, I remembered thinking it was absolutely adorable and I really wanted to try it. However, I never found the time. I decided that this Easter is the perfect time to try it!

What You Need to Make Flowerpot Bread

Materials to Bake the Bread:

I’m sure this will not come as a shock to you, but flowerpots are the key to making flowerpot bread. Therefore, I made a quick trip to the local craft store and picked up a half dozen 3-inch terracotta flower pots and some tulip muffin tin paper liners to line the inside of the flowerpots.

The tulip paper liners made removing the bread from the pots incredibly easy. Regular muffin or cupcake liners are not tall enough for the flowerpots, therefore you would have to also grease the inside of the pot to ensure the bread doesn’t stick to the side. With the tulip liners, the edges that stick up above the rim of the flowerpot make removing the bread after it’s cooled a piece of cake (or a loaf of bread in this case). If you don’t use any liners you will need to generously butter the inside of the flowerpots before putting your bread dough or batter in them so the bread doesn’t stick to the pot.

Bread Recipe:

Now we have the flowerpots and the paper liners, so it’s time to decide what kind of bread to bake. After a bumper crop of zucchini in the garden last year, I came up with a new zucchini bread recipe. It’s delicious! I never shared it here. I’m quite certain that it was meant to be held back until now. I decided that the zucchini bread was destined for its debut in flowerpots. Although you can make any kind of bread in these sweet little terracotta pots, I decided to make my zucchini bread in them. It turned out perfect!

Ingredients in Flowerpot Zucchini Bread
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Ground ginger
  • Sea salt
  • Eggs
  • Canola oil
  • Butter
  • Granulated sugar
  • Vanilla extract
  • Orange Marmalade
  • Fresh zucchini
  • Walnuts (optional)
  • Raisin or dried cranberries (optional)

How to Make Flowerpot Zucchini Bread

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, and sea salt.

In a separate bowl, whisk together the eggs, sugar, oil, butter, vanilla extract, orange marmalade, and grated zucchini.

Add the liquid ingredients to the dry and mix; alternating about three times until combined. Add the chopped walnuts (and dried fruit if being added) and fold them into the batter.

Pour the batter into the paper-lined flowerpots filling each one about 3/4 of the way up.

Bake in a 350-degree oven for about 30 minutes or until the (toothpick) tester comes out clean.

Allow the individual flowerpot zucchini loaves of bread to cool a bit before serving them.

Serving Suggestions

When serving flowerpot zucchini bread, I put out salted butter, orange marmalade, and honey butter on the table. Coffee, cocoa, and tea make the perfect accompaniments.

Celebrations, Holidays, or Any Day

Individual flowerpot zucchini loaves are perfect to serve in spring and summer. I love them for Easter, Mother’s Day, a birthday celebration, or a bridal or baby shower. Of course, you can make them for an ordinary day too! Zucchini bread is delicious for breakfast, brunch, lunch, or for a snack. It’s wonderful for dessert too, especially if you prefer treats that aren’t super sweet.

Tie Them Into the Tablescape

I like to serve the loaves of bread at each place setting in the flowerpots. Tying a seasonal ribbon or twine around each pot adds a beautiful touch. It’s a fun way to tie the individual flowerpot zucchini bread loaves into the tablescape. You can also use fabric or lace around the pots attaching it with a small dot of hot glue. No matter what you use to adorn your flowerpots, they add a sweet “wow!” factor to the table that everyone loves.

Sharing is Caring

These loaves are so fun to share with family, friends, and neighbors. Put each individual flowerpot zucchini bread in a clear plastic bag, tie a ribbon around it, and send it home as a party favor. There are so many sweet ways to enjoy, serve, and share these adorable little loaves!

For more farmhouse inspiration, delicious recipes, easy and beautiful DIYs, join me on Instagram and Pinterest. See you there!

Looking for more delicious baked recipes? You may enjoy these:

Baked Apple Roses

Savory Tomato Cobbler

The Best Apple Pie Pizza

Harvest Pear Crumble

Recipe details
  • 1  Dozen
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon sea salt
  • 4 eggs, room temperature
  • 1/2 cup canola oil
  • 1/2 cup butter, melted
  • 1 2/3 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 cup orange marmalade
  • 1 pound zucchini, grated
  • 1 cup walnuts, chopped (optional)
  • 1 cup raisins or dried cranberries (optional)

Preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and sea salt.
In a separate bowl, mix together the eggs, sugar, oil, butter, vanilla extract, orange marmalade, and grated zucchini.
Alternate adding the dry ingredients to the liquid ingredients and mix until combined, about three times. Add the chopped walnuts (and dried fruit if adding) and fold them into the batter.
Bake for about 35-40 minutes or until the (toothpick) tester comes out clean.
Allow the individual flowerpot zucchini loaves of bread to cool a bit before serving them.
  • Serve warm with butter, jam, and/or honey butter.
Meeghan Aimone
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  • Tinamarie Tinamarie on Apr 10, 2022

    Love this idea and the recipe is very close to my own. Can’t wait to try it Yit way! ❤️❤️

  • Geri Geri on Apr 10, 2022

    Sorry but I would never use clay pots for food that had not been glazed. Many have lead that can even leach through the paper liner.