Award-Winning Zucchini Bread.

Or try this chocolate zucchini bread!

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. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

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!

Ingredients:

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 medium-large)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 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)

Directions:

  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.

Recipe 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.

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© 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 | sallysbakingaddiction.com

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!

238 comments

  1. 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!

  2. 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.

  3. 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 🙂

  4. 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…

  5. 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!!!!!!!

  6. 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 🙂

  7. 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.

  8. 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?

  9. 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

    • (continue)

      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
      xx

  10. 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!

  11. 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!

  12. 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?

  13. 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! 

  14. 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! 

  15. Made the muffins today…great!

  16. Sally,
    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?

    Thanks,
    Amy

  17. 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

  18. 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.  

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

  20. 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!!!  

  21. 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.

  22. I would not bake at 425! I followed the recipe exactly and burnt my muffins! 🙁 

  23. Hi,
    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?

    Thanks,
    Ritu

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

    • I’m going to use flax eggs with this as we have an egg allergy. It works in my other muffins and breads so I will let you know. 

      • I just pulled mine out of the oven using flaxseed egg. And it is perfect. I used a bundt pan and doubled it but I’m sure it would work in a loaf pan also.  1 tbsp ground flax and 3 tbsp water = 1 egg. 

  24. 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.

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

  26. This is my all time favorite recipe!! I substituted some of the flour with almond meal and coconut flour and cut back the choc chips and didn’t add the topping to try to make them a little healthier. I have made these like 4 times in the past few months. Thank you!!

  27. Just made this recipe with the abundance of Zucchini I had from my garden this season. I made the muffins for my family and I and it was The best we’ve ever had! The struesel definitely makes a huge difference. So delicious! 

  28. Made muffins and loaf today.  The taste is phenomenal.  However, I followed recipe exactly and I could not get muffins to release! I fully cooled, greased my new non-stick muffin pan.
    Haven’t tried to remove the loaf yet.
    Anyone else have hard time getting muffins out? Did you try muffin liners instead?
    Thanks!
    Ali

  29. have you ever tried mini muffins with this recipe? Do I need to tweek the temp?

  30. Made these muffins tonight! simply amazing!lol First taking them out of oven they were good size,topping all browned up nice.every bite you could taste a light crunch of topping ,inside was very moist and light.best muffins I have had in along time.have a ton of zucchini from garden im gonna freeze to make these again when the weather cools down.thank you for this great recipe.

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