Addictive Recipes from a Self-Taught Baker

Zucchini Bread + Zucchini Bread Muffins

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Bringing this award-winning zucchini bread to life again.

Because it’s the best I’ve ever had. And because it makes totally UNREAL and awesome zucchini muffins. A two-in-one recipe that you’ll always want in the back of your pocket.

(and before I forget: I’ll be making cake pops on Facebook and Insta LIVE today at 1pm ET! See you there!)

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

This zucchini bread is a family recipe. Kevin grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is legit if it’s winning state awards, right? It’s the only zucchini bread recipe I’ll make, comes together in less than 5 minutes, can easily be doubled or tripled, freezes beautifully and isn’t opposed to brown sugar streusel on top.

I baked and froze several loaves and batches of muffins last month so we could enjoy it all summer and fall. It’s embarrassingly scary how quick we can polish off a loaf, but I try to remind myself there’s green veggies inside soooo… no shame, ok?

I’ve been wanting to update the pictures in the original recipe, but decided to re-post it so any new readers wouldn’t miss out. I also left off the streusel so we can really focus on and savor the zucchini bread’s unbelievable flavor and texture. (We’ll talk about that in a sec!) Not only this, I revamped the mixing method so it’s easier and quicker to whip up.

Zucchini for zucchini bread on sallysbakingaddiction.com

How to make zucchini bread and zucchini muffins on sallysbakingaddiction.com

Why Bake with Zucchini?

I saw this question pop up a lot after last week’s chocolate zucchini cake. There are 2 purposes to bake this vegetable into a dessert or sweet treat.

  1. Because you’ve got a ton of zukes lying around right now! There’s only so many zucchini side dishes you can make.
  2. Two words: flavorless moisture. That’s right. Pure moisture with zero vegetable flavor lingering around. Trust me, I would *not* bake with a green vegetable I could taste. You bake carrot cake, right? Well zucchini is even more moist and tender. So it breaks down inside the bread/cake/muffin as it bakes. Almost disappears.

So if you have a bounty of zucchini AND it brings an abundance of moisture with virtually no flavor… then why the heck not?!

Bottom line: zucchini is a crazy magical ingredient in baked goods.

How to make zucchini muffins on sallysbakingaddiction.com

Award winning zucchini bread on sallysbakingaddiction.com

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

So, if not vegetables, what does it tastes like?

Zucchini bread tastes like whatever spices you put into in. This zucchini bread, however, also tastes like vanilla and brown sugar. YOU KNOW how I feel about brown sugar, so clearly we’re using it here! Additionally, there’s a plethora of cinnamon and a little dose of nutmeg. I gave a loaf to one of my friends and she couldn’t quite put her finger on the added flavor– she said she *loved* the spice flavor. It’s the nutmeg! Adds a little something special.

And let’s not forget the chocolate chips. It’s like this cinnamon swirl chocolate chip bread but with hidden vegetables inside.

If chocolate isn’t your thing, try it with raisins or nuts (or both!) instead. That version is totally my language. Cinnamon raisin bread!!

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

Let’s talk tools. You don’t need many– just a couple of bowls and a whisk. You do, however, need a grater to shred that zucchini. (I own and love this box grater— works quickly!) After you shred it, you *lightly* blot it. I added this to the notes below to remind you.

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

I hope you love this family recipe as much as we do! If you’ve made it before, let me know in the comments below. I’d love to hear your thoughts!

More recipes with zucchini:

Zucchini Bread

Ingredients:

  • 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: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
  • 1/2 cup (120ml) canola or vegetable oil1
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup grated zucchini (about 1 medium)*

Directions:

  1. Preheat the oven to 350°F (177°C). Grease a 9x5 (or 8x4) inch loaf pan. See notes for muffins.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
  3. Spread the batter into prepared loaf pan. Bake for 45 - 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
  4. Cover and store leftover bread at room temperature for up to 5 days.

Make ahead tip: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.

Recipe Notes:

*Very lightly blot the zucchini. Do not squeeze moisture out, just give it a light blot to rid some, especially if your zucchini is extra wet.

Zucchini Bread Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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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.

Here's an award winning recipe for zucchini bread + zucchini bread muffins! With brown sugar, vanilla, and cinnamon, you can't taste the zucchini! Recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow WhisksLoaf Pan | Paper Muffin LinersMuffin Pan

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

The BEST zucchini bread recipe! Award winning recipe, cinnamon, brown sugar, nutmeg, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com
The BEST zucchini muffins! Award winning recipe, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com
The BEST zucchini bread recipe! Award winning recipe, cinnamon, brown sugar, nutmeg, full of flavor, super moist, and you can't taste the zucchini! Recipe on sallysbakingaddiction.com

73 comments

  1. Absolutely the best , Sally! I made several small loaf pans of this zucchini bread today and froze some for gifts. I took a loaf to our neighbor who called later asking me for the recipe.
    Thank you for sharing you gift of baking with all of us.

  2. Made this as mufffins with one small change – subbed in turbinado sugar for the granulated sugar. They were AMAZING. I’ve found my forever zucchini bread recipe, no need to ever try another. Loved loved loved them. Thank you! 

  3. Can you add cocoa to this to make it double chocolate?

  4. I’ve been making a few of your recipes lately, Sally, and thought it was about time I passed on some of the rave reviews I’ve received!! I’ve just made a double batch of this (as muffins) for the second time in only about a week, as they were fabulous! I added in 1 tbsp. of molasses as I only had light brown sugar, and it was so beautiful, I don’t dare try without it. My kids were delighted with these, and my 4yo keeps asking for them in his lunch (lucky I froze half of the last batch!).
    Thanks so much for all the deliciousness!!

    • I’m so glad they are loved and kid-approved, Kelly! I bet they’re extra delicious with that smidge of molasses too.

  5. Love these muffins!  Made them with the streudel and they were so good, but….they sink in the middle!  I have made them twice and both times they sunk !  Any suggestions?

  6. I have gotten a HUGE amount of zucchini in my farm share boxes this year. I made this zucchini bread first (because why not bake with vegetables) then branched out to the chocolate zucchini cake with your white vanilla frosting. Can I tell you? Rave reviews from our house! I think my favorite is the cake, it’s so beautifully moist and chocolatey…but my boyfriend really loves the bread. I can’t argue with him about it – brown sugary goodness! I’m making another loaf today! Who knows, the second cake might not be too far away. I have plenty of zucchini still!

    • This bread and the chocolate cake are my favorite ways to use up my bounty of summer zucchini! Glad you guys are enjoying both recipes as well! 🙂

  7. I’ve got so much zucchini coming out of the garden right now and I’m so thankful for this recipe!  I’ve made it a few times already over the past couple of weeks and it never last long.  It’s such a simple recipe and turns out perfectly every time! Quite a few of your recipes are in my regular rotation – you are a baking genius and the rest of us look good by just following your instructions. Thanks!

  8. Can I make this as 6 jumbo muffins?

  9. Hi Sally,
    Thanks for the recipe!
    There is any chance to don’t use sugar at all or replace it with Mdejool dates? If yes, any idea of which quantity should I use?
    I ask you this because I try to don’t use sugar (exepct from fruit) when cooking to my son and would lole to try this recipe with him.
    Thanks for your recipes!
    Filipa

    • Hi Filipa! I’m really unsure. I’ve only made this recipe as written. Are you opposed to coconut sugar? That would work.

  10. Absolutely delicious!! The PERFECT recipe. This was my first time making zucchini bread and I appreciate your simple, already have everything on hand, recipe. Our family LOVED this recipe.

  11. Excellent..I wouldn’t change a thing! 

  12. I love to cook, but have always struggled with baking. I appreciate your website and it is my first stop any time I want to tackle a bread or sweet. I like the instructions for properly measuring dry ingredients. Anyway, I made these last night in muffin form with chocolate chips and a few chopped roasted, salted pecans and they are TO DIE FOR. Moist, flavorful and toothsome. Thank you. I will spread the good word.

  13. Do you let your quick loaves cool in the pan on the wire rack or remove the cake first?

    Thanks!

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