Award-Winning Zucchini Bread.
This classic recipe gets an upgrade with buttery oat streusel, brown sugar, chocolate chips, and lots of sweet spices. No wonder it won first place!
I am SO excited to share this recipe with you! This award-winning zucchini bread recipe comes from Mr. Sally’s Baking Addiction himself. He definitely does not know I am calling him that, nor would he approve. He’s not reading, don’t worry.
Kevin is the man who came up with this recipe, bought me these the day they came out, and encouraged the glaze on these … he clearly knows his desserts. When we began dating and he learned about my sweet tooth, he shared this zucchini bread recipe with me.
When he was young, he entered it into the Maryland State Fair and it won 1st place. Knowing this makes me smile because Kevin is snowboarder and biker who sometimes rocks a mohawk and rides a motorcycle… and he likes to bake on the side. 😉
If you make one zucchini bread recipe in your life, this has got to be it. It’s beyond simple, makes great leftovers, freezes well, and can easily be doubled, tripled, or even quadrupled to make multiple loaves. Use your bounty of zucchini this summer!
There is plenty of room for nuts or chocolate chips in this brown sugared, cinnamon-spiced zucchini bread recipe. I skipped the nuts and added more chocolate chips. And extra streusel. If someone asks, the answer is always extra extra extra streusel.
Even better? Try this recipe as muffins and prepare to have your mind! blown!
The simple ingredients are all mixed together by hand – that’s right, give your heavy mixer a rest and put your arm muscles to work. When mixing, try to do so with a light hand. Avoid overmixing. I find that mixing too much easily gives this bread a tough texture. Not really what you’re looking for.
This chocolate chip zucchini bread is the moistest bread I’ve ever made. I’m not a fan of dry, bland bread (who is?) and each tender, flavorful slice is a far cry from it. You have all of that wet zucchini, brown sugar, egg, and oil to keep any dry crumbs away. The buttery oat streusel on top will melt down into the bread giving it a rich taste and texture – unlike any other zucchini bread you’ve ever had.
Feel free to skip the chocolate chips, but don’t skip that buttery streusel. Trust me!
Not to fret, you can’t taste vegetables. Rather, you taste rich, vanilla, buttery, cinnamon, chocolate chip brown sugar bread. The bread is soft, the oat streusel is aplenty, and the chocolate chips are melty. It’s a classic recipe made even better.
I like the muffins, Kevin prefers the bread. Try with a smear of peanut butter, a dollop of Nutella, with some melted butter, a cold slice or warm from the oven. Any way you try this award-winning recipe, I know you’ll be impressed.
Healthy bonus: I tried swapping half of the oil with applesauce and didn’t notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.
No one will realize you’re sneaking veggies into their dessert. 😉
Award-Winning Zucchini Bread and Muffins
This award-winning zucchini bread gets an upgrade with buttery oat streusel, brown sugar, melty chocolate chips, and lots of sweet flavors like cinnamon and vanilla. No wonder it won first place!
Yield: 1 loaf or 10 muffins (can be easily doubled)
Prep Time: 20 minutes
Total Time: Bread: 1 hour, 10 minutes Muffins: 40 minutes
Brown Sugar Oat Streusel
- 2/3 cups (60g) old-fashioned or quick oats
- 1/2 cup (100g) packed light or dark brown sugar
- 2 Tablespoons (16g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, cold
- 1 Tablespoon (10g) semi-sweet chocolate chips (optional)
Zucchini Bread & Muffins
- 1 large egg, beaten
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil*
- 1 cup grated zucchini (about 1 large)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (135g) semi-sweet chocolate chips, optional (or use pecans or walnuts)
Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.
Make ahead tip: Bread and muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Recipe may easily be doubled, tripled, etc and baked in batches.
Recipe source: Quinn family recipe
*Instead of vegetable oil, you may use canola oil or melted coconut oil. I find the recipe tastes best with vegetable oil.
*Healthy bonus: I tried swapping half of the oil with applesauce and didn't notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.
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