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!

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe 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.

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

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!

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

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!

Super moist Chocolate Chip Zucchini Bread with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

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.

Super moist Chocolate Chip Zucchini Bread Muffins with a buttery oat streusel, brown sugar, and lots of sweet spices. No wonder this recipe won first place!

No one will realize you’re sneaking veggies into their dessert. 😉


Award-Winning Zucchini Bread and Muffins

Yield: 1 loaf or 10 muffins (can be easily doubled)

Prep Time: 20 minutes

Total Time: 1 hour and 10 minutes

Print Recipe

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!


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
  • optional: 1 Tablespoon (10g) semi-sweet chocolate chips

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 oil1
  • 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
  • optional: 3/4 cup (135g) semi-sweet chocolate chips (or use pecans or walnuts)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.
  7. 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.

Additional Notes:

Recipe source: Quinn family recipe

  1. 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Try my Glazed Strawberry Bread next!

Glazed Strawberry Bread |

Or my Chocolate Chip Cinnamon-Swirl Bread

Cinnamon-Swirl Chocolate Chip Bread-3

See more bread & muffin recipes.

Simple Chocolate Chip Zucchini Muffins are my go-to in the summer!
Chocolate Chip Zucchini Bread-- this is my all-time favorite and it won 1st place!

191 Responses to “Award-Winning Zucchini Bread.”

  1. #
    Melissaposted June 25, 2014 at 1:51 pm

    This recipe looks amazing! Probably a huge no-no for this award-winning recipe, but how would I go about using a whole wheat flour? Would I use white whole wheat, whole wheat pastry, or straight-up whole wheat? I know I’d probably have to adjust the amount of flour in ratio to the AP. Thanks so much! Think I’ll try them in muffin form :)!


    • Sallyreplied on June 25th, 2014 at 3:53 pm

      Melissa, I’ve made this bread with white whole wheat (making no adjustments to the amount). I don’t suggest whole wheat or whole wheat pastry – the bread is much too heavy tasting.


    • Pattireplied on July 9th, 2014 at 2:45 pm

      I just made these into muffins! I made them with one cup of whole wheat and half cup of white flour. I think they are pretty good!


  2. #
    Avaposted July 1, 2014 at 4:48 pm

    So I was making this, and everything was going great until I took it out and put the strudel on top. When I went to put the bread back in the oven, I dropped the pan and half of the strudel and bread fell into the oven. Unfortunately, the bread did not survive :( However the batter tasted amazing and I look forward to remaking this soon (hopefully I won’t drop it next time) Thanks for your amazing recipes!


    • Sallyreplied on July 1st, 2014 at 6:26 pm

      Oh no! I’ve dropped pans with batter inside too before. What a bummer. Hope you can try it again soon Ava!


  3. #
    Adrienneposted July 5, 2014 at 3:41 pm

    O.M.G. I made this today with pecans instead of chocolate chips and it is seriously SO GOOD. I was blown away. My preggo self could eat the whole loaf! Thanks so much for sharing!


  4. #
    Pattiposted July 10, 2014 at 8:54 pm

    Hi Sally, I love this bread!!!! I’ve already made it twice! I made it into muffins yesterday and my hubby loved them! I have a question though. My mom does not like very sweet desserts. Can I make this with half sugar without it messing up the consistency? Or maybe 3/4 of the sugar instead of all of it? Thanks!


    • Sallyreplied on July 11th, 2014 at 5:34 am

      The recipe would be much different with only half of the sugar – you may try reducing to 1/2 cup brown sugar and 1/4 cup white sugar.


    • Stephaniereplied on August 3rd, 2014 at 1:56 am

      My mom’s like that, too, so I took 1/4 cup of chopped walnuts and added it to the strudel, then froze a fourth of the strudel (we love this recipe… that strudel will be used!) It counters the sweetness nicely. :)


  5. #
    Abby shaneposted July 13, 2014 at 2:38 pm

    I made this today and doubled the recipe. The flavor is amazing & so moist!!! However, I took mine out with about 2 minutes to go and the tooth pick came out clean ( other than the chocolate from the chocolate chip I punctured). I left them on the rack to cool as stated, but noticed that the centers began to fall. About 2 hours after initially taking them out the centers were pretty caved in, not quite the beautiful appearance I was going for. :/ What causes them to sink or what can I do next time to prevent this? I also think i may need to leave them in a little longer. They’re pretty moist and don’t make a very pretty slice lol.


    • Sallyreplied on July 13th, 2014 at 6:51 pm

      Sounds like the loaf was under baked – which is an easy fix. All ovens are different and quickbreads’ bake time vary the most because the bake time is so long. So just bake a few minutes longer next time.


  6. #
    Andreaposted July 16, 2014 at 10:24 pm

    Nom nom nom streusel. I made your peanut butter rolo cookies yesterday, and this recipe today. I think I will give up on all other recipes forever.


  7. #
    Christineposted July 21, 2014 at 8:46 am

    I made this over the weekend using yellow crookneck squash that is growing on my deck. I also used a mix of coconut oil and applesauce and thought it tasted amazeballs! I had no chocolate chips (!!) but did have cinnamon chips so subbed those. For reals…my husband and I ate nearly the entire loaf over the weekend. Lucky me has a slice with me here at work! The streusel is CRAZY good!


    • Sallyreplied on July 21st, 2014 at 3:28 pm

      Oooooh I will definitely try it with cinnamon chips next, Christine. Great thinking.


  8. #
    Victoriaposted July 31, 2014 at 1:16 pm

    What if I don’t have unsalted butter for the topping??


    • Sallyreplied on July 31st, 2014 at 7:41 pm

      You may leave out the streusel if you’d like. Or use salted butter (I always find it tastes the same as unsalted when used in small quantities).


  9. #
    aimeeposted August 1, 2014 at 6:30 pm

    I have made this recipes as muffins several times now and even my husband the zucchini hater loves them. I use cinnamon chips instead of chocolate chips. So good, thanks for the recipe.


  10. #
    Heather Wposted August 2, 2014 at 8:41 am

    Hi – I made using half whole wheat flour and half regular – tasted good. Threw in some flax seed too. Mixed the wet ingredients using a vitamix and added a large handful of spinach (have to get creative to get my kiddos greens…). They gobbled up. I will definitely add some chopped nuts too next time.


  11. #
    Remsziposted August 2, 2014 at 5:36 pm

    Hi Sally! I made this fantastic zucchini recipe as muffins today. They are just scrumptious! The best muffins I ever made. I’m not a great baker (only enthusiastic) but whenever I make one of your recipes, the end product is always a masterpiece. My family are here to testify. :) You are the best! I hope you will continue to share your recipes with us for a long time.


    • Sallyreplied on August 3rd, 2014 at 7:40 pm

      I’m so glad you enjoy baking (and eating!) my recipes. Love this one as muffins!


  12. #
    Wendyposted August 6, 2014 at 7:09 pm

    I doubled the recipe and made a loaf of bread and a batch of muffins. (couldn’t decide which to bake, I figured I couldn’t go wrong with both!) Followed the directions exactly as written and this is beyond delicious. Thanks for the only zucchini bread/muffin recipe I’ll ever make again! :)


  13. #
    Sharron Burgessposted August 7, 2014 at 3:43 pm

    I made this recipe as muffins and left out the chocolate chips and used applesauce for half the oil as suggested. They were fabulous!! This recipe is definitely a keeper.


  14. #
    AKposted August 7, 2014 at 9:32 pm

    Sally, I’m usually such a big fan of your blog and have tried many of the recipes with great success. However, this bread was such a waste of time! I hate saying that because yes, it does taste great, but it is such a mess. Upon cutting a slice, the streusel cracked into little pieces. I think if you’re doing it with a 8×4 loaf pan, like I was, it might be necessary to cut the streusel recipe in half so it does actually stick to the bread instead of crumbling all over the counter.


    • Sallyreplied on August 8th, 2014 at 2:54 pm

      Thanks for your feedback AK! I’m glad you enjoy its taste.


  15. #
    Martaposted August 10, 2014 at 10:19 am

    Dear Sally,
    I’ve made this bread 3 times already… and people keep on askig for more! It’s a winner, EVERY time :)
    I’m a cake-addict Polish girl living in Germany – two nations that like to go heavy on streusel. I’ve never used oats in the streusel before but once I did – it’s one of my favourites :) Thanks so much for sharing. I’ve used it recently on the plum cake (very popular here at this time of the year) and it was – again – an amazing combination :) Plums, cinnamon and streusel… hmm… Guess I have to climb that plum tree again 😉


    • Sallyreplied on August 10th, 2014 at 8:34 pm

      So glad you love it, Marta. Thanks for reporting back!


  16. #
    krizposted August 10, 2014 at 2:17 pm

    Do I need to drain and squeeze excess water from zucchini first?
    I have always done this, but not stated, so was not sure.
    Looks freaking fantastic.
    Cannot wait to try!


    • Sallyreplied on August 10th, 2014 at 8:29 pm

      I don’t do that, actually. If you find your zucchini is extremely wet, you may gently squeeze some moisture out.


  17. #
    Vince Landvatterposted August 12, 2014 at 4:01 pm

    Awesome is all I can say!!!!!!!! My boys and I love it!!!!!!! Thank You!!!!!


  18. #
    Kirstieposted August 13, 2014 at 10:34 pm

    hi sally,
    discovered your site about a month ago and so far have made your chocolate cherry muffins, your nutella stuffed muffins, banana choc chip cupcakes with cream cheese frosting, and now your zucchini bread. all of them are delicious!! especially this zucchini bread! love your recipes!! cant wait to try more!
    thank you!

    Ontario, Canada


    • Sallyreplied on August 14th, 2014 at 2:59 pm

      Thanks Kirstie! I’m glad you found my blog and are loving all of these recipes! This zucchini bread is the BEST. Thanks so much for reporting back!


  19. #
    Don D'Orazioposted August 14, 2014 at 9:24 am

    should I cut some of the skin offbefore grating. I’m using large zucchini… Thanks for the great recipe


  20. #
    Trixie in CTposted August 16, 2014 at 11:22 am

    Hi dear Sally!

    Though I haven’t commented lately it doesn’t mean I haven’t been baking like a fool…. made a double batch of Mr. Sally’s bread a couple of weeks ago to bring to a small charity event. Didn’t taste test first so I was a little nervous but figured if the recipe came from you (and Mr. Sally, er, Kevin), it would be A-OK. Well, this bread was THE HIT of the event with folks asking for the recipe – another winner!!!

    Made another double batch yesterday, using 1 cup zucchini and 1 cup mashed bananas – toying with perfection here, but it worked beautifully….moist, flavorful and muy delicioso! Haven’t tried them as muffins yet but that’s next on the list since I have a ton of zucchini hanging out here.

    Forgot to mention, this last time I just sprinkled the tops of the loaves with the cinnamon-sugar mixture from your Chocolate Chip Cinnamon Swirl bread, which I make on the regular as muffins and eat them in bed at night like bon bons.

    Sorry for leaving out the pronouns, I’m on a sugar high!

    Your fan in CT…Trixie

    p.s. just tried submitting comment but got server error, so sorry if this shows up twice


    • Sallyreplied on August 17th, 2014 at 10:33 am

      Love your banana/zucchini bread Trixie! I have to try that next. You’ll love it as muffins too. I love that chocolate chip cinnamon swirl bread – and as bon bons? Haha you’re hilarious. I approve!!


  21. #
    Della Cook Nelsonposted August 19, 2014 at 6:19 pm

    I’m baking them now.


  22. #
    Rosannaposted August 19, 2014 at 8:43 pm

    Just made this bread tonight and it is indeed AWARD WINNING in my hubby and my book! Yummy, thanks for the recipe.


  23. #
    Yvonneposted August 20, 2014 at 4:55 pm

    I plan to make this for an upcoming bake sale at work. I wanted to make mini loaves. How much cooking time would you recommend?


    • Sallyreplied on August 20th, 2014 at 6:05 pm

      I’m unsure, Yvonne. I usually only bake as muffins or one huge loaf.


  24. #
    Beckyposted August 25, 2014 at 9:56 pm

    Made this twice in one week! My hubby and I ( and our 18 month old, haha!) absolutely love it! Definitely a keeper! Thanks Sally :-)


  25. #
    hannahposted August 28, 2014 at 2:25 am

    Thinking about making this soon since I came upon lots of zucchini. Any changes I should make for high altitude? (~5000ft)


    • Dani Conleyreplied on November 18th, 2014 at 3:28 pm

      I live at high altitude as well and I had no problem baking this recipe. No substitutions necessary! I find that most of Sally’s recipes work up here :)


  26. #
    Lindsayposted August 29, 2014 at 7:09 pm

    Sally this recipe is absolutely amazing!!! I made the loaf of bread on Monday and tonight I made it into muffins. They tasted just as amazing as the bread did. The only problem is I followed your recipe to a t on the muffins and baked them exactly as you said but for some reason my muffins spilled over and sunk in the middle. I have made a ton of your muffins recipes but this happened to your peach muffins recipe I made last week as well. Do you think that it’s from my baking soda or baking powder being bad or am I doing something else wrong. I made sure and baked them at 425 for 5 mins and then at 350 for the rest of the baking time. I made your blueberry recipes from your cookbook and your banana nut muffins a few weeks back and those had a great dome shape to them. I can’t figure out what I am doing wrong.


    • Sallyreplied on August 30th, 2014 at 2:20 pm

      Hi Lindsay! Perhaps the muffin cups were filled a little too high. How about adding a little less into each cup, which will yield a couple more muffins. And perhaps an extra minute of baking. Replacing your leaveners is also a good idea. I replace mine every 2-3 months.


  27. #
    Julieposted September 6, 2014 at 10:25 pm

    Do you have an adaptation for high altitude?


    • Dani Conleyreplied on November 18th, 2014 at 3:30 pm

      I live at high altitude as well and I had no problem baking this recipe. No substitutions necessary! I find that most of Sally’s recipes work up here :)


  28. #
    Reneeposted September 7, 2014 at 10:01 am

    I have been on the lookout for a zucchini bread recipe, and gave this one a try. I didn’t have two ingredients oats and chocolate chips, bummer….But, I had pecans and Ghirardelli white chocolate chips.. Bonus :) This recipe is so incredibly delish. I cant stay out of it. I am currently making a few more loaves as I write this. I can’t wait to try more of your shared recipes. Keep doing your thing!!!!~Renee


  29. #
    Tiffanyposted September 8, 2014 at 10:24 pm

    Thank you for sharing this recipe, Sally. My 13 year old son made this for our county fair last weekend and won first place! :) Can’t wait for him to make more for us!


    • Sallyreplied on September 9th, 2014 at 10:12 am

      Not surprised it won. Thanks Tiffany!


  30. #
    Candaceposted September 11, 2014 at 7:46 am

    I will definitely be making this very soon! My mother in law brought over more zucchini and yellow squash than we could ever eat before it goes bad or we just get tired of eating it… and I LOVE both so yeah, it’s a lotta squash!
    I have been trying to tweak some recipes to make healthier versions because I am trying to lose weight… have you tried this with a sugar sub like stevia? Or just egg whites?


  31. #
    Olgaposted September 13, 2014 at 12:47 am

    I didn’t have oats and chocolate chips, so I’ve made it without streusel and substituted choco chips with raisins. Amazing! Looking forward to make it with streusel and chocolate chips next time. Thank you Sally!


  32. #
    Mindyposted September 13, 2014 at 12:51 pm

    I loved your recipe so much that I had to share this one with my friends and family on my blog. I tried many recipes over the course of two weeks and tried to make something similar yet my own and yours was the best. That I had to go back and just stick with what you made. I did however use a cream cheese topping on one of the breads and it was so tasty. I did give you credit for the recipe but I did use my own pictures. Thank you so much so creating such a wonderful tasty bread that my family so enjoys.


  33. #
    Dani Conleyposted November 18, 2014 at 3:34 pm

    This bread was DELICIOUS! I used mini chocolate chips in the strudel which just made my muffins that much cuter. My neighbor came over and ate one (she HATES vegetables) she had no idea until I told her after!! She loved them :)


  34. #
    Lizaposted November 20, 2014 at 6:53 pm

    I made this fantastic recipe, my kids love it for snack. I made it with carob chips, stevia for sugar and used becel margarine for the streusel topping. It taste delicious. Thanks for the recipe…


  35. #
    Kimberlyposted November 24, 2014 at 3:21 pm

    Hi Sally, I prepared all of my ingredients for this recipe except for the zucchini from my friends garden (hugh!) When I cut it open, oh no, not good. I went to the refrigerator and pulled out and shredded a cup of carrots instead and wha-la! The most awesome thing happened. Delish muffins with a crown of yumminess!!! Thank you for your awesome recipes!!!!!!!


  36. #
    Danielleposted January 1, 2015 at 5:25 pm

    Made this last night and had them for breakfast this morning, they were outstanding! Very moist and full of flavor. I used about a 1/3 of the flour whole wheat and the 1/2 applesauce and 1/2 oil combination. These were wonderful. Thanks Sally :)


  37. #
    Linposted January 23, 2015 at 9:46 pm

    I didn’t have all the ingredients to make this exactly, so I made some substitutions this time: I used 1/4c melted coconut oil and 1/4c shredded apple for the 1/2c vegetable oil (in the bread). I also used 1/4c honey instead of 1/2c brown sugar (in the streusel). My boyfriend liked it better this way, but I like it better using the original recipe because it’s more firm.


  38. #
    Simoneposted February 20, 2015 at 5:47 am

    I’ve been gazing at this recipe for the past 7 months or so, still hesitant to make it. There’s something about the combination of zucchini’s and sweetness that doesn’t sound right in my mind, haha. But since pumpkin and carrots both work in cakes, who am I to rule zucchini out!? Maybe it would be cool to make a savory version, with smoked salmon and a cream cheese topping or something like that? This zucchini season I will definitely give this a go: after all, how could I go wrong with your recipes?


  39. #
    Jayposted March 1, 2015 at 1:36 pm

    I have a funny story to share with you today. My family has a bad history with zucchini. A really long time ago, while cleaning the kitchen, my aunt heard a recipe for zucchini cake on the radio. When she told her siblings about it, they all made fun of her (keep in mind that this happened maybe 35 years ago. My mum tells me that the only two cakes they knew back then were chocolate and vanilla). My aunt made the cake and let’s just say that in addition to the ingredients that were wasted, a cake tin was thrown away too. My mum and their other siblings remind her of the incident till this day.

    So you can imagine that they weren’t super excited whenever I mentioned that I wanted to try making this. I made it my mission to bake it this weekend and when I served them a piece, I didn’t tell them what it was until they had already filled themselves up


    • Jayreplied on March 1st, 2015 at 1:40 pm


      Sally this recipe is freaking brilliant and you have made my family get over their bad memories of that aforementioned zucchini cake! Thank you thank you thank you! Pls extend my thanks to the quinn family


  40. #
    That's MyOpposted March 12, 2015 at 3:20 pm

    OMG, this is an amazing cake, and I’m a food snob, usually eating at high end restaurants because I don’t like to spend time cooking. Almost nothing blows my mind, but this just did. I’m not easily happy but this did it. My kids and I were hand over fist. And I love that the zucchini doesn’t need to be squeezed! I wanted to save on fat/calories so did not make the topping and it’s still outstanding. I will try the applesauce substitute that Sally mentioned. I did put 1/2 C pecans + 1/4 C chocolate chips to fit my taste (instead of all chips), but this doesn’t make it any more delicious than the recipe is already. So excited to have found your site, Sally! Thanks a million!


  41. #
    Nancyposted May 13, 2015 at 12:56 pm

    Wow these are awesome!I made these into muffins and tripled the recipe, they turned out great! I substituted half the oil for apple sauce as suggested and were delicious! My family can’t stop eating them! The topping is like eating the top of an apple crisp! Thank you for posting this recipe Sally!


  42. #
    Gabbyposted May 24, 2015 at 4:11 pm

    I would love to make this in a bundt pan! Do you think it will hold up or are there changes to the recipe that should be made?


    • Sallyreplied on May 25th, 2015 at 12:46 pm

      Absolutely! The recipe would have to be doubled for a bundt pan.


  43. #
    Emilyposted June 6, 2015 at 11:08 pm

    Just made this bread and did it without any chocolate chips or the strudel topping and I think it holds up as yummy zucchini bread just on its own. My comment about sweetness — I reduced the sugar to 3/4 c and thought it was still plenty sweet (and that’s without the strudel and chips mind you). So if you happen to like your bread on the not so sweet side like me… I’d say you can safely reduce the sugar by at least 1/4 cup… next time I will probably make it with just 1/2 c sugar. Thanks for the great recipe! 


  44. #
    Delaneyposted June 18, 2015 at 7:21 pm

    YUM! I went with muffins because I’m also making your banana bread with cream cheese icing tonight. I used mini chocolate chips which I prefer in muffins. That streusel is amazing. So dang good! 


  45. #
    Juliaposted June 20, 2015 at 11:55 am

    Made the muffins today…great!


  46. #
    amyposted June 25, 2015 at 11:34 am

    This looks so yummy, I am excited to make it. I cannot eat oats though. Can you recommend a sub for the streusel or is it just as yummy without it?



    • Sallyreplied on June 25th, 2015 at 3:55 pm

      Just as wonderful without the streusel, trust me!


  47. #
    Julia Bellposted June 29, 2015 at 10:05 am

    This kind of counts as a comment on the double chocolate zucchini bread too, but anyway, just want to reiterate how awesome this zucchini bread is. We have a garden again for the first time in years, and squash-pocalypse began a week or so ago. and finding ourselves with a pile of 20 zucchini and counting in the fridge, the time had come for zucchini bread. XD So far I’ve made 8 loaves total–half of this and half of the chocolate. Today is zucchini bread Day 2! lol (After 2 days of pickling…)
    Thanks for the fantastic recipes! Everybody lurved the award-winner just by itself (obviously), but the chocolate zucchini bread is magical with vanilla caramel and salted caramel sauce. XD


    • Julia Bellreplied on June 29th, 2015 at 10:06 am

      EDIT:: vanilla icecream. Yay typoes.


    • Sallyreplied on June 29th, 2015 at 1:48 pm

      So glad you love both recipes Julia! Thank you so much for reporting back about both.


  48. #
    Janetposted June 29, 2015 at 12:37 pm

    Thanks for the recipe!  I’m gluten intolerant so I subsituted the flour with a prepackaged gluten-free flour mix (using corresponding weight measurements) and they turned out great.  I was told by those who can eat flour that it was some of the best zuchinni bread they ever had.  


    • Sallyreplied on June 29th, 2015 at 1:41 pm

      Wonderful to hear that Janet!


  49. #
    Debbie D.posted July 16, 2015 at 3:22 pm

    Wondering if anyone has used coconut oil instead of the vegetable oil, and what difference (if any) if makes. Thank you for this recipe!!!


  50. #
    Olgaposted July 19, 2015 at 12:59 am

    The best and the most moist bread I ever made! I didn’t have chocolate chips so I substituted it with raisins, liked it a lot. I’m going to make one this week with dried cranberries.
    Thank you Sally!!!  


  51. #
    Rachel Pageposted July 21, 2015 at 11:55 pm

    I’m on a huge muffin kick these days and also wondering what to do with all this zucchini!! Man, you really saved the day.


  52. #
    Moriahposted July 26, 2015 at 11:31 am

    I would not bake at 425! I followed the recipe exactly and burnt my muffins! :( 


    • Sallyreplied on July 27th, 2015 at 11:51 am

      425F for only 5 minutes (definitely not the whole time!). Unsure if you misread that Moriah?


  53. #
    Ritu guptaposted July 27, 2015 at 1:46 am

    I love all your recipes and i have made most of them several times. I just love the zucchini chocolate loaf. Its truly award wining. My friend asked me to bake it without eggs. Could you tell me if I can substitute eggs with anything and if would taste similar?



    • Sallyreplied on July 27th, 2015 at 11:46 am

      I’m unsure without testing the recipe myself. Eggs are necessary for not only taste, but for structure as well.


  54. #
    Dee Wposted July 29, 2015 at 12:40 pm

    As always, your recipe is fabulous. To be honest, for some reason I always mess up with streusel toppings – not sure if I cut the butter too much or too little, but I always melt the butter instead. Not sure how the topping is supposed to come out, but with the butter melted it came out so good! Nice and crunchy and a big hit — and the bread is fantastic. Love, love it! I can see why it’s award winning.


  55. #
    Charleneposted August 1, 2015 at 5:27 pm

    the recipe calls for 2 cups oil in the ingredients but preparation says 1/2 cup. What is the correct amount?


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