The Best Zucchini 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

Bringing this award-winning zucchini bread to life again because it’s the best zucchini bread. 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.

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.

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 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

122 Comments

Comments

  1. Jackie on August 8, 2018 at 7:05 pm

    You think I can make mini muffins?

    • Sally on August 9, 2018 at 11:25 am

      Definitely! Should be around 11-13 minutes bake time.

  2. KRISTA B EARL on August 9, 2018 at 10:12 am

    This is one of my favorite recipes of yours! I use my food processor to shred the zucchini because I am lazy and even without it being finely shredded it tastes amazing and there is no texture issue. It is such an easy way to sneak in some veggies for my toddlers! Thanks for all your recipes – you are my go to for all baking and I love everything I have tried!

    • Sally on August 9, 2018 at 1:16 pm

      I’ve gone the food processor route when in a hurry too 🙂 Thank you for the kind comment!

  3. Isabella on August 10, 2018 at 9:25 am

    Me and my family made this recipe 3 times in a row because we had a lot of zucchini lying around, and every single time when they finished baking the top of the bread had caved in. It tasted fine it just was something that puzzled me. We cooked it for the maximum amount of time, and the only thing we changed from the recipe was we added 1/2 chocolate chips instead of a cup. Is this normal?

    • Sally on August 13, 2018 at 2:43 pm

      Hi Isabella! It sounds like the bread is underbaked. Use a toothpick to test for doneness. You can also try lowering the oven rack and tenting a piece of foil on top of the bread which will help the bread bake more evenly and (hopefully) prevent it from collapsing.

  4. Karen Traverse on August 11, 2018 at 10:41 pm

    Hi Sally just made two batches of these muffins! So delicious. I did take someone’s comment and reduced the two sugars to 1/3 each and used 1/4 applesauce and 1/4 of the oil. But the combination of chocolate, cinnamon and nutmeg, so yummy. I love your recipes and website, I have yet to make a recipe from it that I was disappointed in. I did wonder if I could substitute coconut oil for the vegetable oil?

    Thank you for all the great recipes,
    Karen

    • Sally on August 13, 2018 at 9:52 am

      Hi Karen! Thank you so much for taking the time to come back and leave a comment on the zucchini bread muffins! You can use melted coconut oil in place of the vegetable oil, yes.

      • Karen Traverse on August 13, 2018 at 10:14 pm

        Excellent thank you for the quick reply!!!



  5. Melissa on August 12, 2018 at 12:39 am

    I just made these this week and these are AMAZING. I made the muffins because I want to freeze them and control the portion size but goodness, these taste like chocolate chip cookies.

  6. Vicky on August 17, 2018 at 5:16 pm

    I’ve made this twice, once as bread and once as muffins. Both times, the whole thing was gone within an hour of cooling. I followed the recipe exactly (with golden raisins). Best zucchini bread/muffins I’ve ever had (shhh…don’t tell my mom). My zucchini has overproduced (of course!) so I’m planning to bake 8-10 batches this weekend to put in the freezer. Thank you for an awesome recipe!

    • Sally on August 20, 2018 at 1:04 pm

      I want a follow up post to know how long those 8-10 loaves last you! 😉

  7. Criquet on August 19, 2018 at 10:15 pm

    Could I use butter, real butter, instead of oil?

    • Sally on August 20, 2018 at 6:17 am

      Melted butter is OK!

  8. Becky on August 23, 2018 at 4:26 pm

    Could I use golden brown sugar instead of light or dark?

  9. Tara on August 26, 2018 at 8:50 am

    Wondering if you’d double for a bunt pan?

    • Sally on August 27, 2018 at 11:04 am

      I would, yes.

  10. Kerry on September 9, 2018 at 9:55 pm

    Oh my gosh, these muffins are delicious. It is unlike any other zucchini muffin recipe I have tasted before. I think it is the nutmeg and cinnamon! I used yellow summer squash because that is what I had on hand. Grated it in the food processor. Followed the rest of the recipe without adjustments. They turned out moist and delicious. Yum! Thanks!!

    • Sally on September 10, 2018 at 2:41 pm

      You are welcome, Kerry! I’m so glad you love them!

  11. Karen on September 15, 2018 at 10:06 pm

    I admit it. I am a zucchini bread Virgin. I have my first batch of zucchini muffins in the oven now. Can’t wait to taste how they came out

    • Sally on September 17, 2018 at 12:33 pm

      I’m glad you are trying them!! Enjoy 🙂

  12. Karen J on September 18, 2018 at 1:08 pm

    The zucchini cupcakes I made were a hit in my home. My husband is not much into sweets…and I bake all the time. He loved them and wants me to bake another batch. My daughter who is extremely picky but my best bake tasting critic loved them too. Definitely going in the favorites

Reviews

  1. MGowan on July 30, 2018 at 8:29 pm

    This was so amazing. I wasn’t expecting it to be so amazingly delicious.

  2. Bethany Struthers on August 7, 2018 at 10:13 pm

    Made this in a 9×13 with an added streusel topping. Yum!

    • Sally on August 8, 2018 at 1:08 pm

      Yay for streusel toppings! 🙂

  3. Kerry on September 9, 2018 at 9:55 pm

    Oh my gosh, these muffins are delicious. It is unlike any other zucchini muffin recipe I have tasted before. I think it is the nutmeg and cinnamon! I used yellow summer squash because that is what I had on hand. Grated it in the food processor. Followed the rest of the recipe without adjustments. They turned out moist and delicious. Yum! Thanks!!

    • Sally on September 10, 2018 at 2:41 pm

      You are welcome, Kerry! I’m so glad you love them!

Questions

  1. Brenda Shoenig on July 18, 2018 at 2:20 pm

    For the zucchini bread/muffin recipe with Greek yogurt, can I use sugar instead of the blue agave? Do not care for the agave.

  2. Jackie on August 8, 2018 at 7:05 pm

    You think I can make mini muffins?

    • Sally on August 9, 2018 at 11:25 am

      Definitely! Should be around 11-13 minutes bake time.

  3. Isabella on August 10, 2018 at 9:25 am

    Me and my family made this recipe 3 times in a row because we had a lot of zucchini lying around, and every single time when they finished baking the top of the bread had caved in. It tasted fine it just was something that puzzled me. We cooked it for the maximum amount of time, and the only thing we changed from the recipe was we added 1/2 chocolate chips instead of a cup. Is this normal?

    • Sally on August 13, 2018 at 2:43 pm

      Hi Isabella! It sounds like the bread is underbaked. Use a toothpick to test for doneness. You can also try lowering the oven rack and tenting a piece of foil on top of the bread which will help the bread bake more evenly and (hopefully) prevent it from collapsing.

  4. Criquet on August 19, 2018 at 10:15 pm

    Could I use butter, real butter, instead of oil?

    • Sally on August 20, 2018 at 6:17 am

      Melted butter is OK!

  5. Becky on August 23, 2018 at 4:26 pm

    Could I use golden brown sugar instead of light or dark?

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